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