(conforms to the elimination diet)
1 acorn squash
salt and pepper
1 t olive oil
2 stalks celery
1 bell pepper
6 cloves garlic
1/3 lb scallops
1 T olive oil
1 T grape juice (the nicer quality the better)
½ t salt
black pepper to taste
¼ C cashews
Preheat oven to 375 degrees.
Slice acorn squash into 1 inch rings, getting at least 2 good rings.
Lightly coat rings with olive oil, season with salt and pepper and roast in oven for 16-18 minutes or until tender when pierced with a fork.
Set aside when done. Keep warm or prepare to reheat.
Peel celery (use a vegetable peeler on the outside of the ribs) and slice ½ inch thick.
Slice bell pepper into thin strips, slice garlic.
Prepare scallops by blotting them dry.
Heat large sauté pan over high heat until very hot, add olive oil.
Sear scallops for 1 minute on each side, add celery and cook for 1 minute more. Reduce heat to medium-high.
Add bell pepper and garlic, cook for 1 minute more, then add olive oil, grape juice, salt and pepper, and cook for one more minute.
Serve the scallop mixture in the squash rings topped with cashews.
This entrée and the Sautéed Duck Breast can be matched to either of the Brussels sprouts or Sautéed Asparagus side dishes, for four possible meal combinations.