Wild Caught Sea Scallops With Spaghetti Squash Recipes

LOW CARB SEARED SCALLOPS AND SPAGHETTI SQUASH RECIPE

Steps:

• Prepare the ingredients: cook the spaghetti squash (this post will give you step by step instructions), slice the tomatoes in half, and pull apart each mushroom "leaf". This article does a great job of explaining how to prepare maitake mushrooms.
• Heat a non-stick pan with 1 tbsp of olive oil on medium-high heat. Add the panko and toast for 2-3 minutes, stirring constantly until lightly browned. Set aside.
• Melt 2 tbsps butter, garlic, white cooking wine, and lemon juice in a small sauce pan on medium-low heat, then slowly whisk in half and half, thyme, oregano, and flour. Stir constantly until fully combined and sauce has thickened. Then remove from heat and sprinkle in 1 tbsp of grated parmesan cheese, return the sauce to the burner and simmer until ready to use.
• Pat the scallops dry with a paper towel.
• Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a large non-stick pan on high heat.
• Add scallops to the pan, being careful not to overcrowd. Sear for 3-4 minutes on one side, then flip and finish searing for and additional minute. Immediately remove scallops from pan and transfer to a plate.
• Using the same pan you cooked the scallops in, sauté the mushrooms with 1 tbsp of olive oil for 2-3 minutes.
• Reduce the heat to low and add the spaghetti squash, tomatoes, and spinach to the pan with the mushrooms and slowly mix in the cream sauce. Adjust the amount of cream sauce added to your liking.
• Transfer scallops back to pan and garnish with toasted panko, parmesan cheese and fresh chopped parsley.

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.

SAUTEED SCALLOPS OVER SPAGHETTI SQUASH

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.

SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
• Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
• Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

WILD CAUGHT SEA SCALLOPS WITH SPAGHETTI SQUASH

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.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

SCALLOPS WITH SPAGHETTI

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.