Nutrition Facts

Serving Size 346 g

(Approx. 2 Servings)

Amount Per Serving

Calories	360	Calories From Fat	140

% Daily Value*

Total Fat 16 g	25%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 85 mg	28%

Sodium 1340 mg	56%

Total Carbohydrate 16 g	5%

Dietary Fiber 2 g	8%

Sugars 3 g

Protein	37 g

Vitamin A 80%	•	Iron 15%

Vitamin C 25%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Thai Curry Scallops and Butternut Squash

Prep Time

10 minutes

Cook Time

8 minutes

Total Time

18 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

1/2 cup(s) H-E-B Cut Butternut Squash

1/2 cup(s) water

1/2 cup(s) H-E-B Sugar Snap Peas

1 Tbsp Ottavio Avocado Oil

6 jumbo scallops

1/4 cup(s) Le Sauce Thai Red Curry Finishing Sauce

2 Tbsp H-E-B Heavy Whipping Cream

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Instructions

Place a large pan over medium-high heat. Add butternut squash and water and simmer until water is gone and squash is tender, about 5 minutes, stirring occasionally. While squash is cooking, microwave sugar snap peas according to package instructions.

Remove squash from pan and set aside. Wipe pan clean with paper towels, then place over high heat. Add avocado oil and tilt to coat.

Season scallops lightly with salt and place in hot pan. Cook about 2 minutes per side, or until well seared, flipping only once. Remove scallops from pan and keep warm.

Reduce heat to medium, add red curry finishing sauce and heavy cream, and stir. Add cooked butternut squash and sugar snap peas, and stir to coat.

To serve, pour some of the sauce with peas and butternut squash on a plate and top with scallops.

Chef's Note: If squash is not tender by the time the water is gone, add water to the pan 2 tablespoons at a time until squash is tender.