WILD CAUGHT SEA SCALLOPS WITH SPAGHETTI SQUASH

Wild Caught Sea Scallops With Spaghetti Squash image

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

Time 50m

Yield 14 ounces, 1 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces spaghetti squash, cooked
8 ounces sea scallops
2 teaspoons seasoned rice flour
2 tablespoons fresh lemon juice
3 ounces crushed tomatoes
1 teaspoon olive oil
1 teaspoon garlic, minced
1 teaspoon fresh basil, chiffiande
to taste kosher salt
to taste black pepper
garnish with pecorino romano cheese, grated

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

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