🔹Creamy Scallop and Mushroom Sauce with Quinoa Penne Pasta!
August is our anniversary month and every week of this month my husband and I will have a date in our kitchen. Together, we will plan and prepare our romantic dinners.
We had our second date this past weekend. We decided to make scallops in a rich and creamy sauce over healthy quinoa pasta accompanied with a little Pinot Grigio and John Legend music. Wrapped Scallops was one of the first meals that my husband cooked for me. That is why we wanted to incorporate them into this romantic date. We had so much fun preparing and eating this perfectly delicious dinner that now we would like to share it with you. You are going to love this recipe!

Ingredients:
1 tablespoon coconut oil
1 1/2 teaspoon garlic, minced
1 cup unsweetened almond milk,
2 tablespoons organic cream cheese
2 tablespoons spelt flour
½ dried thyme
½ teaspoon dried oregano
¼ red pepper, crushed
Sea salt to taste
2 cups mushrooms, chopped
½ red pepper, chopped
½ pound wild caught scallops (you can substitute for wild caught shrimp)
1- 8oz box quinoa penne pasta (I use Ancient Harvest gluten free quinoa penne pasta)

Preparation:
1. In a large skillet, sauté coconut oil and garlic for 1 min.
2. Add almond milk, cream cheese, spelt flour, thyme, oregano, crushed red pepper and sea salt. Stir occasionally, cover and let simmer for 2min.
3. Add into the skillet mushrooms, red pepper and scallops and cook over medium for 8-10 min. Taste and add more salt if necessary.
4. Cook ¾ of the of penne pasta following the box directions.
5. Serve the scallop sauce over the pasta. Enjoy!