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Gallery Sauteed Scallops over Spaghetti Squash Credit: BEATRIZ DA COSTA Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 1-pound spaghetti squash, cut in half lengthwise and seeded 2 tablespoons olive oil, plus more for baking pan 4 leeks, white and light-green parts only, thinly sliced lengthwise 2 medium shallots, peeled and thinly sliced lengthwise 1/4 cup all-purpose flour 10 large sea scallops, muscles removed, sliced in half Salt and freshly ground pepper 3/4 cup dry white wine (optional) 2 tablespoons unsalted butter, chilled and cut into small pieces 1 bunch minced chives

Gallery Sauteed Scallops over Spaghetti Squash Credit: BEATRIZ DA COSTA

Recipe Summary Servings: 4

Sauteed Scallops over Spaghetti Squash      Credit: BEATRIZ DA COSTA

Sauteed Scallops over Spaghetti Squash

Credit: BEATRIZ DA COSTA

Sauteed Scallops over Spaghetti Squash

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 1-pound spaghetti squash, cut in half lengthwise and seeded 2 tablespoons olive oil, plus more for baking pan 4 leeks, white and light-green parts only, thinly sliced lengthwise 2 medium shallots, peeled and thinly sliced lengthwise 1/4 cup all-purpose flour 10 large sea scallops, muscles removed, sliced in half Salt and freshly ground pepper 3/4 cup dry white wine (optional) 2 tablespoons unsalted butter, chilled and cut into small pieces 1 bunch minced chives

Directions

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.

Reviews (3)

 Add Rating & Review     58 Ratings   5 star values:        11    4 star values:        23    3 star values:        14    2 star values:        8    1 star values:        2

Reviews (3)

Add Rating & Review     58 Ratings   5 star values:        11    4 star values:        23    3 star values:        14    2 star values:        8    1 star values:        2

Add Rating & Review

58 Ratings 5 star values: 11 4 star values: 23 3 star values: 14 2 star values: 8 1 star values: 2

58 Ratings 5 star values: 11 4 star values: 23 3 star values: 14 2 star values: 8 1 star values: 2

58 Ratings 5 star values: 11 4 star values: 23 3 star values: 14 2 star values: 8 1 star values: 2

  • 5 star values: 11 4 star values: 23 3 star values: 14 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: Unrated       10/17/2014   My husband makes this all the time but he substitutes water and rice wine vinegar for the wine. We love it!  

Martha Stewart Member     Rating: Unrated       01/17/2013   Phenomenal recipe. A lot of work, which is the only reason it is 4 instead of 5 stars.  

Martha Stewart Member     Rating: Unrated       03/18/2009   This was a great recipe. I used a local dry white wine that had a peach flavour, i thought it complimented this dish nicely.

    Martha Stewart Member

    Rating: Unrated 10/17/2014

My husband makes this all the time but he substitutes water and rice wine vinegar for the wine. We love it!

Rating: Unrated

Rating: Unrated 01/17/2013

Phenomenal recipe. A lot of work, which is the only reason it is 4 instead of 5 stars.

Rating: Unrated 03/18/2009

This was a great recipe. I used a local dry white wine that had a peach flavour, i thought it complimented this dish nicely.

All Reviews for Sauteed Scallops over Spaghetti Squash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sauteed Scallops over Spaghetti Squash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest