Wild Caught Sea Scallops With Spaghetti Squash

Recipe by Chef #625570
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 1
YIELD: 14 ounces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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