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!
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.