sauteed scallops over spaghetti squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) spaghetti squash halfed cut length wise/seeded |
2 tablespoon(s) olive oil |
4 leeks white and light green part only thinly sliced |
1/4 cup(s) flour |
10 lg sea scallops sliced in half |
salt and pepper |
3/4 cup(s) dry white wine |
2 tablespoon(s) butter |
4 bunch minced chives |
2 medium shallots |
Directions:
1. heat oven 375, place squash on an oiled baking sheet face side down. cook until peirced easily with a fork. approx 45min. separate strands with fork place in a bowl and cover. Heat 1 TBS oil in sauté pan and heat over medium heat cook leeks and shallots stirring until crisp approx 10 min, transfer to plate. Place flour in a bowl dredge scallops, return to pan add 1 tbs oil. about 3min per side until golden brown. season with salt and pepper. Increase heat to med high and add wine using a wooden spoon scape brown bits from bottom. cook until liquid is reduced by 1/2. wisk in butter until sauce begins to thicken about 2 minutes salt and pepper to taste. divide onto 4 plates
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