Scallops with Broccoli and Butternut Squash

Gluten, soy and dairy free

Serves 4-6

This recipe is adapted from naturalgrocers.com.

It looks like a lot of steps and a lot of ingredients, but It is an easy weeknight meal but also makes a great dish for guests.

Ingredients

For the Broccoli

  • 2 10 -ounce bags of frozen broccoli
  • 3 garlic cloves minced
  • 4 T. avocado oil
  • 2 t. lemon pepper
  • Dash salt
  • 1/3 cup grated non-dairy parmesan cheese (optional) I like the Follow Your Heart brand

For the Squash

  • 2 10- ounce bags of frozen butternut squash cubes
  • 1 small shallot minced
  • 2 ½ T. avocado oil
  • Dash salt and pepper
  • ¼ c. pinon nuts lightly toasted (in dry cast iron skillet)

For the Scallops

  • 2 bags frozen bay scallops thawed and dried (I use Orca Bay)
  • 3 T. butter or ghee or avocado oil
  • 1 small shallot minced
  • Dash salt and pepper
  • ½ T. herbs of choice (we used basil and thyme)
  • 1 T. real lemon juice (not from concentrate)

Directions

  1. Preheat oven to 400 degrees F. Have two oven racks close to middle of oven
  2. Defrost the scallops
  3. Line one large or two smaller baking sheets with parchment (I have a very large one and was able to fit the broccoli and squash on one tray)
  4. In a large bowl, empty out the bag of broccoli. Add to it the oil, garlic, lemon pepper and salt and stir until all coated. Empty out onto the baking tray.
  5. In the same bowl, add the squash, shallot, oil, s/p and stir to coat and add to the tray or place on a separate baking tray.
  6. Place tray(s) in the oven and cook 25-30 minutes or until starting to brown. If on two separate trays, swap racks around the 15 -minute mark.
  7. Toast the pinon nuts in a dry skillet and watch as they can burn quickly. This should only take 3 minutes.
  8. When the veggies are done, add the pinon nuts to the squash and add the dairy free parmesan (optional) to the broccoli. Add all to a large serving bowl and set aside.
  9. For the scallops: ensure that they are defrosted and pat dry to eliminate the moisture. Add butter, ghee or oil to a pan and wen melted add in the scallops, shallot, s/p and cook for around 5-6 minutes.
  10. Remove the scallops and turn off the heat. Add the lemon juice to deglaze the pan and add a tablespoon or two of broth or water if needed.
  11. Add the scallops back into the pan with the seasoning and stir to coat with the glaze. Add to the bowl of vegetables and serve.

Note:

  1. I had difficulty getting all the moisture out of the scallops, so I had to drain some liquid from the pan.
  2. I had to add broth to the pan to make more of a glaze for the scallops
  3. You can serve this in separate bowls, but we did this as a one large bowl meal.

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