Description
Savory diver scallop and shrimp puttanesca with butternut squash noodles delights seafood enthusiasts with Mediterranean flair. Zesty tomato sauce, tender seafood, and spiralized squash strands create a nutritious, flavor-packed meal you’ll crave repeatedly.
Ingredients
Scale
- 1/2 lb diver scallops
- 1/2 lb shrimp, peeled and deveined
- 1 butternut squash, peeled and spiralized
- 2 (15 oz/425 g) cans diced tomatoes
- 2 tablespoons olive oil, divided
- 4 to 5 anchovy fillets
- 3 garlic cloves, minced
- 1/4 cup kalamata olives, chopped
- 2 tablespoons capers
- 1/4 cup flat leaf parsley, chopped
- 1/2 teaspoon red pepper flakes (more to taste)
- salt and pepper, to taste
Instructions
- Infuse a large skillet with oil over medium-high heat, introducing minced garlic and anchovy filets. Sauté until anchovies completely dissolve and release their savory essence.
- Incorporate diced tomatoes into the skillet, allowing them to simmer gently. Introduce capers, olives, and red pepper flakes, reducing heat to medium-low. Season with salt and pepper, letting the sauce develop depth for approximately 10 minutes.
- Midway through sauce simmering, integrate spiralized butternut squash noodles, ensuring they cook to a tender consistency.
- Meanwhile, prepare a heavy-bottomed skillet with remaining oil over high heat. Swiftly cook shrimp until they transform to a vibrant pink, roughly 3 minutes. Transfer shrimp directly into the tomato sauce to complete cooking.
- Return the skillet to high heat and sear scallops for about 1½ minutes per side, achieving a golden-brown exterior while maintaining a delicate interior.
- Sprinkle fresh chopped parsley into the sauce, stirring to distribute aromatic herbs evenly.
- Once butternut squash noodles reach al dente texture, plate the puttanesca in individual serving bowls. Crown each portion with beautifully seared diver scallops and serve immediately while piping hot.
Notes
- Opt for fresh, high-quality scallops and shrimp to ensure the best flavor and texture in the dish.
- Toast whole capers and olives briefly before adding to the sauce to enhance their robust, briny characteristics.
- Avoid overcooking seafood by watching for color changes and removing from heat when just turning opaque to prevent rubbery texture.
- Use spiralized butternut squash noodles as a low-carb, nutrient-dense alternative to traditional pasta, providing a sweet and hearty base for the puttanesca sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 115 mg