Roast Vegetables With Scallops

6
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In

Recipe: #34052

January 10, 2020



"I just got out of the Hospital and need to change my diet so I have more vegetables in it. This came to mind."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (321.9 g)
  • Calories 584.4
  • Total Fat - 22.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 82 mg
  • Sodium - 1883.3 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 6.2 g
  • Sugars - 3.8 g
  • Protein - 22.8 g
  • Calcium - 74.4 mg
  • Iron - 4.7 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 1 mg

Step 1

Preheat oven to 425 Degrees F

Step 2

Chop all your vegetables and add all to a large casserole dish.

Step 3

Keep the Butternut squash noodles in reserve

Step 4

Add oil, salt, and cayenne pepper and mix with you hands making sure everything is coated

Step 5

Please in Oven for 20 minutes.

Step 6

Check potatoes at the end of 20 minutes and if need be mix, and give them another 5-10 minutes to soften.

Step 7

Pleace the scallops in single layer of paper towels, make sure they are good and dry.

Step 8

Salt and pepper, 1 side

Step 9

Heat oil in large skillet on med-high.

Step 10

Once it starts to shimmer, add Ghee and Tarragon.

Step 11

Once melted turn head to medium and add Scallops, seasoned side down.

Step 12

Do not crowd the skillet.

Step 13

Bathe them in oil/ghee mix, then season the unseasoned side.

Step 14

Once the have release from skillet and developed a golden crust, flip and repeat.

Step 15

They should feel like a medium rare to medium steak by touch.

Step 16

Set aside for last part.

Step 17

Takes the Butternut squash noddles and cook in the oil/gree/tarragon mix/ 3-5 minutes or until done.

Step 18

Adjust your heat as necessary.

Step 19

Add to casserole dish and add the lime zest, mix well.

Step 20

Plate and add a few drops of fresh lime juice to the scallops.

Step 21

Enjoy.

Tips & Variations


No special items needed.

Tags : Dinner

Related