These scallops are seared to perfection and then served over nutritious veggies! This recipe is AIP, Paleo & Whole30.
This scallop-centered dish is not only delicious but also super healthy! Packed with nutrients and low in calories, it has quickly become a favorite in my household. If you grow fresh basil or parsley in the garden, use them here! The scallops and veggies are served over spaghetti squash noodles to round the meal out and satisfy any pasta cravings.
Ingredients
- Scallops
- Spaghetti squash
- Lemon juice
- Zucchini
- Bella mushrooms
- White onion
- Garlic
- Basil
- Italian parsley
- Oregano
- Salt
- Avocado oil
See recipe card for quantities.
Instructions
- Preheat the oven to 400F.
- Cut spaghetti squash in half and scoop out seeds.
- Bake spaghetti squash for 45-50 minutes. Let cool for 20 minutes then shred into noodles.
- While spaghetti squash is baking, juice lemon and put it in a bowl. Add scallops and marinate for 15 minutes. Drain and pat dry.
- While squash is cooling, heat 1 tablespoon avocado oil in a large saute pan on high heat.
- Add scallops and cook for 3 minutes. Flip and cook for an additional 1-2 minutes. Remove from the pan.
- In the same pan, lower the heat slightly and add another 1 tablespoon avocado oil. Add onion and mushrooms. Cook for 3 minutes, stirring occasionally.
- Add zucchini, garlic, herbs and salt to the pan. Cook for 5-6 minutes, stirring occasionally.
- Turn off the heat and mix in scallops.
- Serve each plate by putting spaghetti squash noodles on the bottom and topping with scallops, vegetables and herbs. Finish by topping with fresh juice from a lemon wedge and additional salt and oil to taste.
Tips & Tricks
- Fresh basil and parsley taste best, but if you can’t find them then use dried herbs instead.
- High heat is necessary to get the scallops to deliciously sear.
- Be careful not to overcook the scallops! If you do, they will have a rubber-like texture and chewy taste.
Recipe
Seared Scallops
These scallops are seared to perfection then served over nutritious veggies! They're AIP, Paleo & Whole30 friendly.
Ingredients
- 1 lb scallops
- 1 spaghetti squash
- ¼ cup lemon juice
- 2½ cups zucchini
- 8 oz bella mushrooms
- ½ cup white onion
- 2 cloves garlic
- 2 tablespoon fresh basil
- 1 tablespoon fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 tablespoon avocado oil
Instructions
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half and scoop out seeds (details on how to do this safely on the Spaghetti Squash Noodles link below.)
- Bake spaghetti squash for 45-50 minutes. Let cool for 20 minutes then shred into noodles.
- While spaghetti squash is baking, juice lemon and put it in a bowl. Add scallops and marinate for 15 minutes. Drain and pat dry.
- While squash is cooling, heat 1 tablespoon avocado oil in a large saute pan on high heat.
- Add scallops and cook for 3 minutes. Flip and cook for an additional 1-2 minutes. Remove from the pan.
- In the same pan, lower heat slightly and add another 1 tablespoon avocado oil. Add onion and mushrooms. Cook for 3 minutes, stirring occasionally.
- Add zucchini, garlic, herbs and salt to the pan. Cook for 5-6 minutes, stirring occasionally.
- Turn off heat and mix in scallops.
- Serve each plate by putting spaghetti squash noodles on the bottom and topping with scallops, vegetables and herbs.
- To finish, top with fresh juice from a lemon wedge and additional salt and oil to taste.
Notes
- Fresh basil and parsley taste best, but if you can’t find them then use dried herbs instead.
- High heat is necessary to get the scallops to deliciously sear.
- Be careful not to overcook the scallops! If you do, they will have a rubber-like texture and chewy taste.
Nutrition
Serving: 1gCalories: 256kcalCarbohydrates: 29gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 27mgSodium: 788mgPotassium: 1015mgFiber: 5gSugar: 11gVitamin A: 595IUVitamin C: 28mgCalcium: 104mgIron: 2mg
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