Today, I’m here to share another of my Whole30 dinner creations… Lemon Garlic “Pasta” with Scallops!  
 
The “pasta” is spaghetti squash, and I made a quick, creamy sauce using the pan drippings from the scallops that is bursting with flavor.
 
My favorite part about this dish is the balance… it tastes light & fresh, but is still hearty & filling.  This would be great any time of year, but I love how it brightened up our winter menu;  a nice break from heavier soups & chilis.
 
Both the spaghetti squash & scallops I used are from Costco.  I love that they offer high-quality wild scallops that are frozen, so you can thaw as many as you’d like at a time.
 
I hope you enjoy this as much as we did!  Try it for a nice lunch when entertaining, or dinner anytime.  It’s not as difficult as it looks!
 
This dish is also Paleo-friendly, grain & dairy free, and Whole30 compliant.

 

Print Recipe

Creamy Lemon Garlic “Pasta” with Scallops

Servings: 4
Calories: 185kcal

Ingredients

  • 1 medium spaghetti squash
  • extra virgin olive oil or avocado oil, for cooking
  • 1 lb scallops
  • 1 tsp minced garlic
  • 2 tbsp arrowroot starch/flour
  • 1/3 cup coconut milk
  • 1/4 cup chicken broth
  • pinch salt and pepper to taste
  • 1 medium lemon juiced
  • handful fresh parsley chopped

Instructions

  • Preheat the oven to 375ºF.  Line a baking sheet with aluminum foil.  Cut the spaghetti squash in half through the length, then place the open sides down.  Bake for 40-45 minutes or until tender enough to scrape out with a fork.  Scrape the spaghetti squash into a large bowl, season with salt and pepper, and set aside.
  • Sauté the scallops in 2 Tbsp of cooking oil over medium to medium-high heat until lightly browned and just cooked through.  Transfer the scallops to a plate while you make the "sauce".
  • Over medium heat, add 2 Tbsp of oil and 1 tsp of minced garlic to the pan drippings.  Stir for about 2 minutes to cook the garlic, but don't let it burn. 
  • Sprinkle 2 Tbsp of arrowroot flour into the pan, and stir to make a paste.  Pour in the 1/4 cup chicken broth and 1/3 cup coconut milk, stirring continuously until the sauce is thickened and bubbly.
  • Reduce the heat to medium-low, and stir in the cooked spaghetti squash.  Add the fresh parsley and lemon juice.  Stir and cook until the spaghetti squash is warm and coated in the sauce (just a few minutes).  Stir in the scallops until warm, or serve them over top of the "pasta".
  • Garnish with another dash of salt & pepper, extra fresh parsley, and a squeeze of lemon.

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 15g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 553mg | Fiber: 4g | Sugar: 7g | Iron: 1mg
Filed   seafood, Whole 30