Dinner

Sauteed Scallops over Spaghetti Squash is for Dinner.

Sauteed Scallops over Spaghetti Squash takes several minutes to prepare.

Sauteed Scallops over Spaghetti Squash takes several minutes to cook.

Sauteed Scallops over Spaghetti Squash makes 4 servings.

The ingredients for Sauteed Scallops over Spaghetti Squash are:

2 - 1 lb spaghetti squash, cut in half lengthwise and seeded
2 Tb olive oil
4 leeks, white and light-green parts only, thinly sliced lengthwise
2 medium shallots, peeled and thinly sliced lengthwise
1-2 Tb all-purpose flour
12 large sea scallops, muscles removed, sliced in half
Salt and freshly ground pepper
1/4 cup dry white wine
1/2 cup chicken broth
1 Tb unsalted butter, chilled and cut into small pieces

Here is how you make Sauteed Scallops over Spaghetti Squash:

1. 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.2. Heat 1 Tb oil in a saute pan over medium heat. Cook leeks and shallots, stirring, until crisp, about 10 minutes. Transfer to a plate.3. Sprinkle flour over scallops, turning to coat. Season with salt and pepper. 4. Return pan to heat; add remaining Tb oil. Cook scallops until golden, about 3 minutes per side. Do not crowd the pan, if necessary cook in batches.5. Increase heat to medium high; add wine and chicken broth. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until liquid has reduced by half. Turn off the heat.6. Slowly whisk in the butter until sauce begins to thicken, about 2 minutes; season with salt and pepper.7. Divide the squash and the leek mixture among four dinner plates; top with scallops. Drizzle with sauce. Serve.Serving Size:?4 Servings - 3 Scallops

The nutritional information for Sauteed Scallops over Spaghetti Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 286.5

• Total Fat: 11.2 g
• Cholesterol: 33.8 mg
• Sodium: 297.8 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 3.9 g
• Protein: 17.4 g