Roast Vegetables With Scallops

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.