Garlic & Herb Scallops with Spaghetti Squash

scallop meal


  • 1 lb bay scallops (I like smaller ones)
  • 1 medium spaghetti squash, baked
  • 1 cup kale
  • 3 strips organic uncured bacon, cooked and diced
  • 2 cloves garlic, minced
  • 1 lemon
  • 1/4 cup coconut cream
  • 1 tsp chili powder
  • 1 tsp rosemary
  • salt and pepper to taste
  • 1 tbsp. coconut oil

Heat half the coconut oil in a large pan over medium heat. Add the garlic and kale and cook until the kale is soft and garlic is browned (1-2 minutes). Add the diced bacon and spaghetti squash as well as dry seasonings and coconut cream. Cook for about 5 minutes, and mix thoroughly. While the squash cooks, rinse scallops and pat dry. Season them with salt and pepper. Remove the squash from the pan and place on a plate, covered. Heat the other half of coconut oil in the pan over medium-high heat. Place the scallops on the pan nicely separated from each other and cook for about 3 minutes on each side (until browned). Squeeze some lemon on them in the last minute of cooking. Serve the scallops over the spaghetti squash and squeeze lemon all over. SO GOOD!!!


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