mexican

Seared Scallops with Roasted Butternut Squash and Chile Orange Vinaigrette

Name: Seared Scallops with Roasted Butternut Squash and Chile Orange Vinaigrette
Yield: 1 serving
Cuisine: mexican
Ingredients: 297 g sea scallops; 387 g butternut squash, diced; 22 g olive oil; 45 g orange juice; 15 g apple cider vinegar; 15 g honey; 0.74 g red pepper flakes; 12 g fresh cilantro, chopped; 0.74 g kosher salt

This roasted dish pairs sea scallops with butternut squash, diced, orange juice and apple cider vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Heart friendly High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

74 g Carbohydrates

25 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

297g sea scallops 205 kcal
387g butternut squash, diced 174 kcal
22g olive oil 194 kcal
45g orange juice 21 kcal
15g apple cider vinegar 3 kcal
15g honey 46 kcal
0.37 tsp (1g) red pepper flakes 0 kcal
12g fresh cilantro, chopped 4 kcal
0.37 tsp (1g) kosher salt 0 kcal

Cooking instructions

butternut squasholive oilkosher salt
Heat oven to 425 F. Toss squash with half the oil and a pinch of salt; roast 18-22 minutes until caramelized.
sea scallopskosher salt
Pat scallops very dry and season with salt.
olive oilorange juiceapple cider vinegarhoneyred pepper flakes
Whisk orange juice, vinegar, honey, and chili flakes with the remaining oil to make a vinaigrette.
sea scallops
Heat a skillet over high heat. Sear scallops 1 1/2 to 2 minutes per side until browned and just opaque.
sea scallopsbutternut squashfresh cilantro
Serve scallops over roasted squash, drizzle with vinaigrette, and top with cilantro.