Diver Scallop And Shrimp Puttanesca With Butternut Squash Noodles
This is a wonderful dish for those of us who have set resolutions to eat healthier this year. Butternut squash is packed with Vitamin A, great for your skin and eyes. Plus, with lots of dessert recipes coming up, I needed to make sure that my dinners are a little lighter for a while.
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Servings: 4
Ingredients
- 2 tbsp olive oil, divided
- 3 garlic cloves, minced
- 4 to 5 anchovy filets
- 2 (15 oz) cans diced tomatoes*
- 2 tbsp capers
- ¼ cup kalamata olives, chopped
- ½ tsp red pepper flakes (more to taste)
- salt and pepper, to taste
- ½ lb diver scallops
- ½ lb shrimp, peeled and deveined
- 1 butternut squash, peeled and spiralized
- ¼ cup flat leaf parsley, chopped
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and anchovy filets and sauté until the anchovies have dissolved.
- Add the diced tomatoes and bring to a simmer. Add the capers, olives, and red pepper flakes to the skillet and reduce the heat to medium-low. Season with salt and pepper and let simmer for about 10 minutes, adding the spiralized butternut squash noodles about halfway through.
- While the sauce is simmering, heat the remaining oil in a large heavy-bottomed skillet over high heat. Once hot, add the shrimp and cook until the shrimp turn pink and are almost cooked through, about 3 minutes. Transfer the shrimp to the tomato sauce to finish cooking and return the skillet to the heat. Add the scallops and sear for about 1½ minutes per side, then remove from heat.
- Add the chopped parsley to the tomato sauce and stir. Once the butternut squash noodles have become al dente, serve the puttanesca in individual serving bowls and top with a few seared diver scallops. Serve immediately.
Notes
* I love using Fire-Roasted, Spicy Red Pepper, or Roasted Garlic diced tomatoes for an extra kick of flavor. Just use whatever you have on hand and adjust the spiciness to your liking.
Inspired by Against All Grain and Inspiralized
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