Cajun Scallop and Cauliflower Boil

Name: Cajun Scallop and Cauliflower Boil
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound sea scallops (patted dry, side muscles removed); 1 head cauliflower (medium, cut into bite-sized florets); 8 ounce green beans (trimmed); 1 red bell pepper (large, cut into 1-inch pieces); 2 tablespoon olive oil (extra virgin); 1.5 tablespoon Cajun seasoning (salt-free or low-sodium); 3 clove garlic (minced); 1 lemon (medium, cut into wedges); 2 tablespoon fresh parsley (chopped)

Sweet sea scallops and crisp-tender harvest vegetables seasoned with bold Cajun spices, roasted together on a sheet pan with fresh lemon.

Prep: 15 min
Cook: 18 min
Total: 33 min
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

High-Protein
Low-Carb
Low-Cholesterol
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Calorie
Halal
Low-Sodium

Ingredients

1.5 pound sea scallops (patted dry, side muscles removed)
1 head cauliflower (medium, cut into bite-sized florets)
8 ounce green beans (trimmed)
1 red bell pepper (large, cut into 1-inch pieces)
2 tablespoon olive oil (extra virgin)
1.5 tablespoon Cajun seasoning (salt-free or low-sodium)
3 clove garlic (minced)
1 lemon (medium, cut into wedges)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets, trimmed green beans, and sliced red bell pepper with 1 1/2 tablespoons of olive oil, 1 tablespoon of Cajun seasoning, and the minced garlic until evenly coated.
Spread the vegetables in a single layer across the prepared baking sheet and roast for 10 minutes until they begin to soften and lightly brown at the edges.
While the vegetables roast, gently toss the patted-dry sea scallops with the remaining 1/2 tablespoon of olive oil and remaining 1/2 tablespoon of Cajun seasoning.
Remove the baking sheet from the oven, nestle the seasoned scallops and lemon wedges among the roasted vegetables, and return to the oven for 7 to 8 minutes, until the scallops are opaque throughout and firm to the touch.
Garnish with fresh chopped parsley and serve warm with the roasted lemon wedges squeezed over top.

Notes

Ensure scallops are thoroughly patted dry with paper towels prior to seasoning so they roast cleanly without releasing excess moisture.

Nutrition (per serving)

Calories: 275
Protein: 33.5 g
Carbohydrates: 12.8 g
Fat: 7.8 g
Fiber: 4.6 g
Sodium: 460 mg
Saturated Fat: 1.1 g
Sugar: 4.4 g
Cholesterol: 41 mg