Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
4
Low
Nutrition per serving
Calories237.2 kcal (12%)
Total Fat15.4 g (22%)
Carbs11.5 g (4%)
Sugars4.4 g (5%)
Protein12.5 g (25%)
Sodium651.8 mg (33%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Place a large pan over medium-high heat. Add butternut squash and water and simmer until water is gone and squash is tender, about 5 minutes, stirring occasionally. While squash is cooking, microwave sugar snap peas according to package instructions.
Step 2
2Remove squash from pan and set aside. Wipe pan clean with paper towels, then place over high heat. Add avocado oil and tilt to coat.
Step 3
3Season scallops lightly with salt and place in hot pan. Cook about 2 minutes per side, or until well seared, flipping only once. Remove scallops from pan and keep warm.
Step 4
4Reduce heat to medium, add red curry finishing sauce and heavy cream, and stir. Add cooked butternut squash and sugar snap peas, and stir to coat.
Step 5
5To serve, pour some of the sauce with peas and butternut squash on a plate and top with scallops.
Step 6
6Chef's Note: If squash is not tender by the time the water is gone, add water to the pan 2 tablespoons at a time until squash is tender.
View on HEB
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
