sauteed scallops over spaghetti squash

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

Preparation

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