Wild Caught Sea Scallops with Spaghetti Squash
Elevate your dinner table with this mouthwatering Wild Caught Sea Scallops with Spaghetti Squash recipe—a perfect blend of rich, buttery seafood flavors and a light, low-carb base. Succulent, golden-seared sea scallops are paired with tender roasted spaghetti squash, creating a delightful harmony of textures. A luscious garlic-butter sauce infused with a splash of zesty lemon ties the dish together, while fresh parsley and optional Parmesan add the finishing touch. Quick enough for a weeknight meal yet elegant enough for entertaining, this gluten-free, nutrient-packed dish is ready in under an hour and sure to impress!
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Recipe Information
Ingredients
- 1 whole Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Wild caught sea scallops
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the sea scallops. Pat the scallops dry with paper towels and season both sides with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops to the skillet, leaving space between each one. Sear them for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
Add the lemon juice to the garlic-butter mixture, stirring to combine. Return the seared scallops to the skillet to coat them in the sauce.
Remove the roasted spaghetti squash from the oven. Use a fork to scrape the flesh into spaghetti-like strands.
Divide the spaghetti squash onto plates and top with scallops. Drizzle the garlic-butter sauce over the top.
Garnish with freshly chopped parsley and an optional sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
