Low Carb Seared Scallops And Spaghetti Squash Recipe
A restaurant quality spaghetti squash recipe with seared scallops that looks and sounds fancy, but is so easy to make! From stove top to table top in 30 minutes!
Servings: 4
Calories: 248kcal
Ingredients
- 1 lb U-10 scallops
- 1 large spaghetti squash
- 1/2 cup cherry tomatoes
- 1/4 cup maitake mushrooms*
- 2 cups baby spinach
- 1/4 cup panko
- 1/4 cup half and half
- 1/4 cup grated parmesan cheese
- 1/2 lemon, juice
- 1/4 cup fresh chopped parsley
- 1/2 tbsp minced garlic
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
- 1 tbsp unbleached flour
- 1/4 cup white cooking wine
- butter
- olive oil
Instructions
Ingredient prep
- Prepare the ingredients: cook the spaghetti squash (this post will give you step by step instructions), slice the tomatoes in half, and pull apart each mushroom "leaf". This article does a great job of explaining how to prepare maitake mushrooms.
- Heat a non-stick pan with 1 tbsp of olive oil on medium-high heat. Add the panko and toast for 2-3 minutes, stirring constantly until lightly browned. Set aside.
Cream sauce
- Melt 2 tbsps butter, garlic, white cooking wine, and lemon juice in a small sauce pan on medium-low heat, then slowly whisk in half and half, thyme, oregano, and flour. Stir constantly until fully combined and sauce has thickened. Then remove from heat and sprinkle in 1 tbsp of grated parmesan cheese, return the sauce to the burner and simmer until ready to use.
Scallops
- Pat the scallops dry with a paper towel.
- Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a large non-stick pan on high heat.
- Add scallops to the pan, being careful not to overcrowd. Sear for 3-4 minutes on one side, then flip and finish searing for and additional minute. Immediately remove scallops from pan and transfer to a plate.
Bring it all together
- Using the same pan you cooked the scallops in, sauté the mushrooms with 1 tbsp of olive oil for 2-3 minutes.
- Reduce the heat to low and add the spaghetti squash, tomatoes, and spinach to the pan with the mushrooms and slowly mix in the cream sauce. Adjust the amount of cream sauce added to your liking.
- Transfer scallops back to pan and garnish with toasted panko, parmesan cheese and fresh chopped parsley.
Notes
- This pan is one of the best for searing scallops!
- If you prefer another type of mushroom like shiitake or baby bella mushrooms you can substitute them. I also love using a wild mushroom blend!
- Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Nutrition
Calories: 248kcal | Carbohydrates: 22g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 433mg | Potassium: 691mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2224IU | Vitamin C: 20mg | Calcium: 191mg | Iron: 3mg