Scallops with sauteed green beans and baked butternut squash
Servings 2 servings
Cost $12.70 per serving
Equipment
- 1 vegetable peeler
- 1 skillet
- 1 baking sheet
- 1 piece of parchment paper
- 1 bowl
Ingredients
- frozen scallops $16 on sale. Drain and thaw
- organic green beans $3.75
- organic butternut squash $4.50
- shallot 40 cents
- organic lemon 75 cents
- cold-pressed olive oil
- salt
- pepper
- 1 Tbsp cinnamon
Instructions
- Preheat oven to 400 degrees.
- Peel Butternut squash with vegetable peeler removing the outer hard skin down to orange flesh.
- Cut off tops and bottoms and split squash in half lengthwise. Remove the seeds. Cut squash halves across the short side into half-inch slices.
- In a bowl, add cut squash and add olive oil to coat and then add salt to taste and generously sprinkle cinnamon- about a Tbsp. Toss mixture to coat evenly.
- Place on a baking sheet on parchment paper. Cook for 40 minutes.
- Dice shallot. Saute it in a skillet on high heat in olive oil or butter. Add green beans and continue to cook. Salt and pepper to taste. Add a little chicken broth or water to help cook and keep from burning. Once the beans are almost done-about 6 minutes push to the side of the skillet and add more olive oil. Add drained, thawed scallops. Salt and pepper to taste.Note: Scallops cook fast, about 90 seconds on each side. They will turn from translucent to white and become firm.
- Add a squeeze of lemon to finish.
- Enjoy!