Scallops with sauteed green beans and baked butternut squash
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time25 minutesmins
Servings: 2servings
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
shallot40 cents
organic lemon75 cents
cold-pressed olive oil
salt
pepper
1Tbspcinnamon
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.