Ingredients
Scale
- Roasted butternut squash (recipe here)
- Cauliflower polenta (recipe here)
- 1/2 Tablespoon avocado oil per serving
- About 8 large dry sea scallops
- Salt and freshly ground pepper
- About 2/3 cup frozen sweet peas
- Marinated feta (recipe here) or crumbled feta
Instructions
- Preheat oven to 400 F and begin roasting the butternut squash.
- While the butternut squash is roasting, steam the cauliflower for the polenta and grate the cheese. When the cauliflower is fall-apart tender, blend together with the rest of the cauliflower polenta ingredients and set aside.
- Heat a small frying pan over high heat. While it’s heating, set the scallops on a paper towel and pat the tops to make sure both sides are dry. Sprinkle both sides with salt and pepper.
- Set 4 of the scallops in the hot oiled pan. Let cook for 1 – 2 minutes or until browned on bottom, then flip and let cook for 1 – 2 minutes on the other side, just until browned and the middles look nicely opaque. Remove the cooked scallops to a clean paper towel, then repeat with the other 4 scallops.
- Meanwhile, heat the frozen peas in the microwave for 1 -3 minutes, until nicely warmed. Let rest in the microwave until the scallops are done.
- On two plates, make a bed of cauliflower polenta, then top each plate with a good sprinkling of roasted butternut squash and peas, then add the scallops and sprinkle with feta. Enjoy!
Notes
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