𝕊𝕔𝕒𝕝𝕝𝕠𝕡 & 𝕊𝕡𝕒𝕘𝕙𝕖𝕥𝕥𝕚 𝕊𝕢𝕦𝕒𝕤𝕙 ‘𝔸𝕝𝕗𝕣𝕖𝕕𝕠’

Name: 𝕊𝕔𝕒𝕝𝕝𝕠𝕡 & 𝕊𝕡𝕒𝕘𝕙𝕖𝕥𝕥𝕚 𝕊𝕢𝕦𝕒𝕤𝕙 ‘𝔸𝕝𝕗𝕣𝕖𝕕𝕠’
Cuisine: Italian, Mediterranean, European
Ingredients: 1 tbsp of light cream cheese; 3 garlic and herb laughing cow cheese wedges; 1/4 cup of water; 1/4 tsp of old bay; 1 1/2 C spaghetti squash; 7 oz cooked scallops; 1/4 tsp salt; 1/4 tsp pepper

2 steps

1 serving 1 leanest | 3 Greens | 3 condiments | 1.5 Healthy Fats

Updated at: Thu, 17 Aug 2023 07:34:51 GMT

Nutrition balance score

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Ingredients

1 servings

1 Tbsplight cream cheese

3gar and b cheese wedges

lic her

¼ cupwater

¼ tspold bay

1.5 Cspaghetti squash

7 ozscallops

cooked

¼ tspsalt

¼ tsppepper

Instructions

Step 1

Pat scallops dry with a paper towel before searing. Sprinkle with a little sea salt and pepper. Heat avocado oil in a skillet. Drop scallops in pan about 1-2 inches apart. Cook scallops for 2-3 min on each side in a HOT pan-if they don’t sizzle upon entry, remove and let pan continue to heat. Cook uninterrupted for 2 min-if the scallop doesn’t pull nicely from the pan when time to flip, let it cook 1 more min. Flip and sprinkle With a little more salt and pepper. Both tops should be golden brown, while the sides should appear opaque. You want the scallops to be firm to the touch, but still soft. Do not over cook or the scallops will be tough and chewy.

Step 2

While scallops are cooking prepare the sauce mixture. It only takes 2-3 min for this step. Once scallops are done immediately add 1 1/2 cups of cooked spaghetti squash and scallops to the sauce and serve hot!