Roast Vegetables With Scallops
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."
- 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
Preheat oven to 425 Degrees F
Chop all your vegetables and add all to a large casserole dish.
Keep the Butternut squash noodles in reserve
Add oil, salt, and cayenne pepper and mix with you hands making sure everything is coated
Please in Oven for 20 minutes.
Check potatoes at the end of 20 minutes and if need be mix, and give them another 5-10 minutes to soften.
Pleace the scallops in single layer of paper towels, make sure they are good and dry.
Salt and pepper, 1 side
Heat oil in large skillet on med-high.
Once it starts to shimmer, add Ghee and Tarragon.
Once melted turn head to medium and add Scallops, seasoned side down.
Do not crowd the skillet.
Bathe them in oil/ghee mix, then season the unseasoned side.
Once the have release from skillet and developed a golden crust, flip and repeat.
They should feel like a medium rare to medium steak by touch.
Set aside for last part.
Takes the Butternut squash noddles and cook in the oil/gree/tarragon mix/ 3-5 minutes or until done.
Adjust your heat as necessary.
Add to casserole dish and add the lime zest, mix well.
Plate and add a few drops of fresh lime juice to the scallops.
Tips & Variations
No special items needed.