SAUTEED SCALLOPS OVER SPAGHETTI SQUASH
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Place squash, cut-sides down, on an oiled baking pan. Cook until easily pierced with a knife tip, about 45 minutes. Using a fork, separate the flesh into strands, and transfer to a bowl; cover.
- Heat 1 tablespoon oil in a saute pan over medium heat. Cook leeks and shallots, stirring, until crisp, about 10 minutes. Transfer to a plate.
- Place flour in a small bowl; dredge scallops. Return pan to heat; add remaining tablespoon oil. Cook half of scallops until golden, about 3 minutes per side. Season with salt and pepper. Cook remaining scallops.
- Increase heat to medium high; add wine or 3/4 cup water. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until liquid has reduced by half. Slowly whisk in the butter until sauce begins to thicken, about 2 minutes; season with salt and pepper.
- Divide the squash and the leek mixture among four dinner plates; top with scallops. Drizzle with sauce, and garnish with chives. Serve.
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Mst Mim
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal that's both healthy and delicious.
kabus
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Chris Ashdown
[email protected]Not a fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the spaghetti squash was a great compliment.
Moctar Issa
[email protected]The scallops were cooked perfectly and the spaghetti squash was a great healthy alternative to pasta. I would definitely recommend this dish.
Meenat Muhammad
[email protected]This dish was so easy to make and it was absolutely delicious. I'll definitely be making this again!
Sm Telecom
[email protected]The scallops were a bit tough, but the spaghetti squash was cooked perfectly.
Valentine igboka
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal that's both healthy and delicious.
Pariz Bovaa
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Irish McNealy
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the spaghetti squash was a great compliment.
Zen Chadred
[email protected]The scallops were a bit pricey, but they were worth it. The dish was so flavorful and satisfying.
Monique Clark (Moe)
[email protected]This dish was a great way to use up some leftover spaghetti squash. It was quick and easy to make, and the results were delicious.
Shiddhi Magar
[email protected]Not a fan of spaghetti squash, but the scallops were cooked perfectly.
Magar Mahendra
[email protected]This recipe was easy to follow and the results were impressive. I'll definitely be making this again!
sabitu muhammed
[email protected]The scallops were a bit overcooked for my taste, but the spaghetti squash was amazing.
Pamela “dawkinsgirl” Dale
[email protected]I made this for dinner last night and it was a hit! My family loved the combination of flavors and textures.
Khan Hooriya
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the spaghetti squash was a great healthy alternative to pasta.