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Seared Scallops w/ Cherry Tomato Sauce

Using cherry tomatoes for the sauce, this savory scallop recipe is served over spaghetti squash making it both GF and delightfully fresh!
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Prep Time 15 minutes
Cook Time 1 hour
Servings 3

Ingredients
  

  • 1 lb wild scallops
  • 12 oz cherry tomatoes
  • 1 medium spaghetti squash
  • ½ cup chopped shallots
  • 2 cloves garlic, crushed
  • ⅓ cup dry white wine (e.g. sauv blanc)
  • 2 tablespoon fresh parsley
  • 6 tablespoon avocado oil
  • 4 oz fresh mozzarella pearls
  • 2 teaspoon capers
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

Spaghetti Squash Noodles

  • Heat oven to 400F.
  • Make a lengthwise outline around the squash with a small, sharp paring knife. Pierce the knife in multiple places on the outline. Continue making small slices around the squash until you can easily pull it apart.
  • Scoop seeds out of each half.
  • Brush each half with olive oil and sprinkle with salt.
  • Bake for 45 minutes, or until edges are slightly burned. Let cool for at least 20 minutes then shred into noodles using a fork.

Cherry Tomatoes & Seared Scallops

  • While spaghetti squash is baking, drain the scallops, pat them dry, then set them aside.⁠
  • Rinse tomatoes and prep shallots, parsley, & garlic.
  • Heat 4 tablespoon avocado oil to a large skillet over medium heat. Cook shallots ~3 minutes with garlic for the last 30 seconds (until fragrant).
  • Pour in wine and reduce to half the liquid.
  • Add tomatoes and salt & pepper, smashing with a spatula every couple of minutes until desired consistency (~8 min).
  • Turn heat to low and add mozzarella, capers, & parsley until cheese is slightly melted (~2-4 min). Don't overcook the mozz or you'll have a sticky mess in the pan! Transfer sauce to a bowl.
  • Heat 2 tablespoon avocado oil on high in the skillet. Once hot add scallops in a single layer and cook for 2-3 min. Flip for 1-2 more and cut heat.
  • Add tomato sauce to scallops then serve over shredded spaghetti squash.

Notes

  • The reason I reduce the tomatoes first is because I've noticed seared scallops don't sit well through the length of time the sauce takes. You could alternatively cook the scallops and sauce in two separate pans. 

Nutrition

Serving: 1g
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