Careme

Ingredients

• 365 by Whole Foods Market Patagonian Sea Scallops 80/120, 12 OZ 1 package $8.99
• Organic Spaghetti Squash 1 squash $1.99
• Organic Green Asparagus 1 bunch $5.54
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.99
• Organic Shallots 1 small shallot from package $4.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Thyme, 0.5 OZ 1 teaspoon leaves $2.99
• Organic Lemon 1 $1.19
• Pantry olive oil 2 tablespoons
• Pantry butter 2 tablespoons
• Pantry heavy cream or half-and-half 1/3 cup
• Pantry grated Parmesan 2 tablespoons optional
• Pantry salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 1 organic spaghetti squash lengthwise, scoop out the seeds, and rub the cut sides with 1 tablespoon olive oil, salt, and pepper. Place cut side down on a sheet pan and roast for 30 to 35 minutes until the flesh shreds easily.
2. Trim 1 bunch organic green asparagus and, if the stalks are thick, peel the lower inch or two. Toss the asparagus with a little olive oil, salt, and pepper on a second area of the sheet pan or a second pan. Roast during the last 10 to 12 minutes of the squash cooking, until just tender and lightly browned.
3. Thinly mince 1 small shallot from the organic shallots package. Mince 3 cloves organic garlic. Zest and halve 1 organic lemon. Pick 1 teaspoon thyme leaves. Pat the 12-ounce package Patagonian sea scallops very dry and season with salt and pepper.
4. Heat a skillet over medium heat. Add 1 tablespoon butter and the sliced 8-ounce package organic baby bella mushrooms. Cook 5 to 6 minutes until the mushrooms release moisture and brown. Add the minced shallot, 2 of the minced garlic cloves, and 1 teaspoon thyme leaves. Cook 1 minute more.
5. Add 1/3 cup heavy cream or half-and-half to the mushroom skillet and simmer gently for 2 minutes. If using, stir in 2 tablespoons grated Parmesan. When the spaghetti squash is done, scrape the flesh into strands with a fork and add about half to two-thirds of the squash strands to the mushroom cream. Toss over low heat with a pinch of lemon zest, salt, and pepper until lightly coated and silky. Reserve extra squash for another meal.
6. Wipe out another skillet and heat over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the seasoned 12 ounces sea scallops in a single layer. Sear for about 1 1/2 to 2 minutes on the first side until golden, then turn and cook 30 seconds to 1 minute more. Add the remaining 1 minced garlic clove and a squeeze of lemon at the end.
7. To plate, twirl the creamy mushroom spaghetti squash into a nest in the center of each warm plate. Lean the roasted asparagus alongside for a clean green contrast. Arrange the scallops on top of the squash, spoon over any buttery pan juices, and finish with a little lemon zest and black pepper.