sauteed scallops over spaghetti squash

Yield: 1 serving
Community Recipe from


  • 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


  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
September 2012

This recipe is a personal recipe added by elizabeth413 and has not been tested or endorsed by MyRecipes.

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