Roast Vegetables With Scallops
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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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