"Create a recipe for Sauté Scallops in Ginger Garlic Sauce served with Broccoli & Penne Pasta using 1 1/2 pounds of sea scallops cut in half, 4 ounces of cream cheese, 3/4 cup low-sodium chicken broth, 1/4 cup minced ginger, 4 garlic cloves minced, 2 cups of blanched broccoli florets, 3 cups of hot cooked penne pasta, 2 tablespoons of olive oil for sautéing, 1 teaspoon of fish sauce, with red pepper flakes and fresh scallions for garnish. Use imperial units."