WebCook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain. Step 2. Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a …
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Immediately remove scallops from pan and transfer to a plate. Using the same pan you cooked the scallops in, sauté the mushrooms with 1 tbsp of olive oil for 2-3 minutes. Reduce the heat to low and add the spaghetti squash, tomatoes, and spinach to the pan with the mushrooms and slowly mix in the cream sauce.
Ingredients (makes 4 servings) 1 500 g fresh scallops, trimmed (1.1 lb). 2 3 tbsp extra virgin olive oil (45 ml). 3 4 tbsp butter or ghee (57 g/ 2 oz). 4 1 clove garlic, minced. 5 salt and pepper, to taste. 6 ... (more items)
Instructions Place the olive oil into a frying pan and heat over a high heat. Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to. Remove from pan and sit aside. Add 3 Tablespoons of the butter into the pan, add finely chopped garlic and cook until softened.
Set a cast-iron skillet over medium-high heat to get nice and hot. Season the scallops with a sprinkle of salt and pepper on both sides. When the pan is hot, add the avocado oil, then place the scallops down in the pan.