Seared Scallops with Pesto and Spaghetti Squash
Ingredients
-
1
small to medium
spaghetti squash
-
1-2
tbsp
grassfed butter or other fat of choice
-
8-10
pieces
scallops
-
to taste
salt and pepper
-
1
cup
pesto sauce
-
1-2
handfuls
fresh spinach
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Cut the spaghetti squash in half lengthwise and place the halves facing down on the baking sheet.
- Bake the squash for 25-30 minutes.
- Once the squash is almost done, remove it from the oven and let it cool.
- Heat the pesto sauce in a skillet over medium heat and add the fresh spinach, letting it simmer.
- Once the spaghetti squash is cool enough to handle, use a fork to remove the pasta shreds and set aside.
- In a frying pan, melt 1-2 tablespoons of butter and add the scallops, seasoning with salt and pepper.
- Sear the scallops for about 2 minutes on each side.
- Serve the spaghetti squash topped with the pesto sauce and scallops.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
50mg
You might also like