Best Green And Gold Squash Scallop Recipes

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.

SQUASH SOUP WITH SCALLOPS

Steps:

• Cut squash in half, seed, peeled and dice.
• Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
• Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
• Add salt and pepper to taste.
• Bring to a boil then reduce heat and simmer for 15 minutes.
• Cut scallops in half horizontally.
• Pat dry, season with salt and pepper to taste.
• Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
• Add scallops, cook for 1 minute.
• Turn, cook for 1 minute more, or until opaque.
• Transfer scallops to side dish.
• Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.

GREEN AND GOLD SQUASH SCALLOP

Steps:

• Chop the squash very fine and crumble crackers. Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10 inch square casserole. Add squash to casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top is golden.
• Yum.