Lemon-Butter Scallops & Sides
Serves 430 mins prep60 mins cook
A simple meal featuring lemon-butter scallops paired with garlicky roasted broccoli, sautéed mushrooms, and roasted spaghetti squash dressed with Caesar dressing. This nutritious meal is quick to prepare with meal prep strategies, making it perfect for a busy weekend.
0 servings
What you need
Instructions
1: Preheat the oven. Cut broccoli into florets, including the stems. 2: Toss the broccoli with melted coconut oil, garlic powder, paprika, salt, and pepper. 3: Spread the broccoli on a baking sheet and roast for about 18-20 minutes. 4: Slice the mushrooms and season with salt and pepper. 5: Heat a large sauté pan over medium-high and add the mushrooms. Cover and cook for 2-4 minutes. 6: Remove the cover and toss the mushrooms as they release moisture. Add coconut aminos and cook until soft. 7: Pat the scallops dry and season each side with salt and pepper. 8: In a cast iron skillet, heat olive oil and butter over medium-high heat. 9: Add the scallops and cook for 2 minutes on each side. Squeeze lemon juice and add lemon zest after flipping. 10: Pierce the spaghetti squash and roast whole at 400°F for 45-50 minutes. 11: Allow the spaghetti squash to cool, cut in half, and remove seeds and skin. Toss with Caesar dressing.View original recipe