Looking for a new way to cook scallops? Try this gluten-free, dairy-free Butternut Squash & Scallop Chowder with Mexican flavors.
Go ahead and chop up the rest of the squash too. Drizzle with olive oil, sprinkle with salt and pepper, spread on a sheet pan, and roast in a 400ºF oven for about 25 minutes. Save to use in salads or to reheat for a quick side dish.
Watching sodium? Use low-sodium chicken stock and make your own Low-Sodium Easy Homemade Salsa.
Large scallops? You may want to cut them in halves or quarters so you have bite-sized pieces.
Too many carbs? Cut back on the amount of squash and/or corn. You could also have a smaller serving.