Seafood Sunday Plate
Serves 430 mins prep90 mins cook
A delightful Seafood Sunday plate featuring lemon-butter scallops, garlicky broccoli, sautéed mushrooms, and Caesar spaghetti squash. The meal is prepared using efficient meal prep strategies to save time across a busy week.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Roast broccoli: Cut 2 heads of broccoli into florets (including stems) and toss with 1 tablespoon melted coconut oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 18-20 minutes. 3: Sauté mushrooms: Slice 2 pounds of mushrooms and toss with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté in a hot pan over medium-high heat for 2-4 minutes, then cover to let sweat release, add 2 tablespoons of coconut aminos, and cook until soft. 4: Prepare scallops: Season 1 pound of scallops with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a cast iron skillet over medium-high heat. Add scallops and cook for 2 minutes on each side, adding lemon juice and zest after flipping. 5: Roast spaghetti squash: Pierce 1 spaghetti squash with a fork all over and roast for 45-50 minutes, flipping halfway. Let cool, cut in half, remove seeds and skin, then toss with Caesar dressing.View original recipe