Seared Scallops with Spaghetti Squash

July is almost over which means my wedding anniversary is coming up! My husband and I will be married for 6 years this July 28th and in celebration, I wanted to share this fancy little recipe with you! Seared scallops are one of my absolute favorite dishes. I love how they don’t require many ingredients to whip up because they naturally offer an amazing flavor, not to mention a tender, buttery texture. In addition to that, scallops are rich in protein and B-12 (yay, for mood-boosting food!), plus a great source of iron and calcium.

How to Make Seared Scallops with Spaghetti Squash:

I roasted the spaghetti squash in the oven for 40 minutes or until tender at 400 F. To prepare the squash for roasting, cut it in half lengthwise and scoop the seeds out. Drizzle the halves with olive oil and sprinkle with salt, then place on a baking sheet lined with parchment paper face down before putting it in the oven.

Before cooking your scallops, pat them dry using a paper towel – this ensures a deliciously crispy outer crust. Season one side of the scallops with a few sprinkles of good quality salt like Celtic sea salt or pink Himalayan salt.

Get your skillet and fire up the stove to medium-high to high heat (I had the stove dial set to 7, but use your best judgment depending on your stove. Just know the skillet needs to be HOT). Let your skillet sit on the burner for 1-2 minutes before adding the olive oil or butter. Once you add the oil or butter let that sit until you see a little smoke starting to rise from the skillet. That’s your sign to put the scallops on.

Arrange them in a circle along the outer edge of the skillet. Scallops don’t take long to cook; about 90 seconds per side should be sufficient (and maybe even less if your scallops are smaller). Once the 90 seconds are up carefully flip them using tongs. Let them cook for another 60-90 seconds and use them to top your spaghetti squash noodles.

I drizzled the spaghetti squash noodles with a mixture of olive oil, chopped basil, chopped pine nuts, and nutritional yeast (parmesan can be used if you don’t tolerate dairy).  I love adding fresh greens whenever I make this recipe. My personal favorites are baby arugula and spinach. If you don’t care for spaghetti squash noodles as a side, zucchini noodles or turmeric coconut rice taste equally amazing with scallops!

Disclosures:

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This recipe was created following the guidelines of the Fast Tract Diet; a protocol I’ve used to personally help reduce my chronic acid reflux (GERD) symptoms. Keep in mind that a food one person may be able to tolerate, another may have trouble tolerating. Adjust recipes according to what fits your individual health needs.