Scallops with sauteed green beans and baked butternut squash

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings 2 servings
Cost $12.70 per serving


  • 1 vegetable peeler
  • 1 skillet
  • 1 baking sheet
  • 1 piece of parchment paper
  • 1 bowl


  • 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


  • 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!

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