So, when we were grabbing our usual weekly seafood from the fish guy at the farmer’s market, Sham threw a bag of scallops into the mix. Which was fine, except for the fact that they cost
half our paycheck more than all the other fish we bought, combined. THANKFULLY though, this felt like a bargain once we tasted them. They were huge, filling, and delicious! And they take precisely 5 minutes to cook from start to finish.
I decided to pair them with spaghetti squash tossed with bacon, scallions and asparagus and it was PERFECT!
And sheer yumminess aside, they are packed with nutrients – protein, selenium, phosphorous, vit B12, zinc, choline, iron, omega-3 fats, copper, magnesium, potassium and calcium. They are also relatively high in cholesterol which, as we should all know by now, is a VERY good thing.
Here’s how we ate them:
- 6 large scallops (allow 3 per person)
- 3 slices of bacon
- 1/2 a spaghetti squash (Either roast in oven at 400F for 45 mins or microwave like this.)
- 3-4 scallions/green onions
- 2 cloves of garlic - crushed
- Bunch of asparagus spears (enough for 2 people)
- Salt & Pepper
- 1. Cook spaghetti squash (either roast in oven at 400F for 45 mins, or microwave like this.)
- 2. Dry Scallops with a paper towel and sprinkle with salt and pepper. Set aside.
- 3. Chop up bacon into 1/2 inch pieces and add to a skillet on medium heat. Allow to cook until crisp and then remove onto a paper towel. Drain excess bacon grease, leaving about 2 Tbsp in the skillet
- 4. Chop up asparagus and scallions and sauté in the pan. Add garlic and salt and pepper to taste.
- 5. Add scooped out spaghetti squash to the veggies, add the bacon and toss together. Keep on low heat while you cook the scallops.
- 5. In a clean skillet, add butter and turn to medium/high heat. Once it hisses when you throw a drop of water in, place all the scallops in the pan. Sear for 3-4 minutes (do not move or disturb them during this time). Once seared, carefully flip over and sear the other side for about a minute.
- 6. Plate and eat!