Sauteed Scallops over Spaghetti Squash
Yield:
5-6
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
Ingredients
- 2 lb. spaghetti squash, cut in half lengthwise and seeded
- 2 tablespoons The Olivique, Mediterranean Extra virgin Olive Oil, plus more for baking pan
- 4 leeks, white and light-green parts only, thinly sliced lengthwise
- 2 medium-sized shallots, peeled and thinly sliced lengthwise
- 1/4 cup all-purpose flour
- 10 large sea scallops, sliced in half
- 1 teaspoon My Sage Gourmet Mediterranean Blend, or sea salt to taste
- Freshly ground black pepper
- 3/4 cup dry white wine (op1tional)
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- 1 tablespoon minced chives
- 1 teaspoon (or more) red chili flakes
(Optional)
- Finely chopped wild mushrooms and/or chopped Asparagus tips
- My Sage Gourmet Garlic Herb
Instructions
- Heat oven to 375 degrees.
- Place squash, cut-side 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.
- Rinse and dry scallops with a paper towel and sprinkle lightly with MSG Mediterranean Blend or sea salt and pepper. Set aside
- Heat 1 tablespoon olive oil in a saute pan over medium-low 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. Sear half of scallops at a time until golden, about 3-4 minutes on first side. (Do not move or disturb them during this time.) Flip and sear 2nd side for about 1 minute. Season with My Sage Gourmet Mediterranean Herb Seasoning (or 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. If adding wild mushrooms and/or asparagus tips, do it when you add the butter. As sauce begins to thicken, check seasoning. If needed, add another dash of My Sage Gourmet Mediterranean Herb Seasoning , My Sage Gourmet Garlic Herb, or salt and pepper.
- Divide the squash and leek mixture among four dinner plates. Top with scallops.
- Drizzle with sauce and garnish with chives and red pepper flakes.
- Serve.
Recommended Products
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 339mgCarbohydrates: 32gFiber: 5gSugar: 9gProtein: 9g
