SAUTEED SCALLOPS OVER SPAGHETTI SQUASH
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- 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.
GRIDDLED SEA SCALLOPS WITH SPAGHETTI SQUASH, FIELD PEA RELISH AND "RED HOT" LEMON BUTTER
Steps:
- For the squash: Preheat the oven to 450 degrees F. and roast the whole squash on a baking sheet about 45 minutes. Let cool and cut the squash in half. Scoop the seeds out and gently spoon the squash out of the skin into a bowl, keeping the strands as intact as possible. Gently stir in the butter and season with salt and pepper. Set aside.
- For the field pea relish: Cook the bacon in a saucepan over medium heat until crisp. Add the carrot celery and onion and cook until tender, about 10 minutes. Add the peas and cover with water. Raise the heat to high and bring to a boil. Cook until the peas are tender. Strain and cool the peas in a large bowl. Add the red bell pepper, basil, garlic oil, lemon zest and juice, salt and pepper and toss well.
- For the lemon beurre blanc: Simmer the wine, garlic, shallots and lemon zest and juice in a saucepot over medium-high heat until reduced by half. Add the heavy cream and reduce by half again. Reduce the heat to low and whisk in the butter slowly, piece by piece, until incorporated fully. Strain through a fine strainer and hold in a warm place until ready to use.
- For the scallops: Heat the vegetable oil and 1 tablespoon butter in a skillet or griddle over high heat.
- Add the scallops and brown them on one side. Turn them over and cook to medium, about 3 minutes. Remove the scallops and add the rest of the butter. Add 2 separate piles of spaghetti squash to the pan and flatten with a spatula. Cook until brown, turn them over and continue to cook until browned on both sides.
- Plate the scallops on 2 plates with the spaghetti squash "hash" in the center
- Drizzle some of the buere blanc around the scallops and finish the plates with some field pea relish and a drizzle of hot sauce.
WILD CAUGHT SEA SCALLOPS WITH SPAGHETTI SQUASH
The idea of al dente perfectly seasoned roasted squash together with plump Sea Scallops topped with a tomato basil sauce will have you forgetting there is not a starch in the recipe.
Provided by preynolds
Categories Lunch/Snacks
Time 50m
Yield 14 ounces, 1 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 425 degrees. cut squash in half the long way. place squash, flat side down, on a pan sprayed sheet pan with kosher salt. Add 1/2 cup water and place in over for 40-50 minutes.
- create sauce by heating olive oil in sauce pot, until just smoking, add garlic and "toast", saute until golden brown.
- add crushed tomatoes and simmer around 10-15 minutes. season with salt, pepper and fresh basil.
- Pan sear seasoned rice flour dusted, scallops in a pan with scant amount of oil. Sear for approx, 1 minute on each side.
- Deglaze wtih 2 T of lemon juice.
- Remove from pan and add 1/2 cup tomato sacue to pull flavors from pan. add back into the sauce pot of tomato sauce.
- Remove squash from oven. allow to cool until you are able to handle. using a fork scrap spaghetti squash into a bowl. fluff by using two forks, by pulling apart strands.
- reheat by sauteing breifly in a heated pan.
- to plate you will place a nest of squash in the center of the plate. place 6 scallops falling off the nest and top with 1/2 cup or so of tomato basil sauce.
- sprinkle with fresh grated cheese, optional.
Nutrition Facts : Calories 351.8, Fat 7.5, SaturatedFat 1.1, Cholesterol 75.4, Sodium 580.3, Carbohydrate 31.3, Fiber 1.6, Sugar 3.9, Protein 40.8
SPAGHETTI SQUASH SCAMPI BOATS
Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
- Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
- Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
- Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.
SCALLOPS WITH SPAGHETTI
"My mom used to serve this speedy stir-fry when I was young," shares Susan D'Amore of West Chester, Pennsylvania. "Now it's one of my family's most-requested dinners. It tastes great with shrimp, too."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm., In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat.
Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.
QUICK SCALLOPS AND SPAGHETTI
I had scallops and little time to make dinner so this is what I came up with and the kids loved it. Maybe they were just hungry.
Provided by Nado2003
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti per package instruction while preparing the scallops.
- (Drain spaghetti and reserve about 1 cup of pasta water).
- While spaghetti is cooking, heat skillet on medium high. Add olive oil and heat about 1 minute.
- Add garlic and black pepper, saute for about 45 seconds, do not brown.
- Add scallops and cook until opaque (about 5 minutes).
- Remove scallops to a bowl with slotted spoon.
- Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce).
- Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
- Salt to taste.
- Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
- Serve immediately, can add lemon, parsley or red pepper to taste.
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