Spaghetti Squash with Seared Scallops and Brown Butter
Who the heck really knows what to do with a spaghetti squash? It is a very odd veggie/squash/pasta. I never had it until the last couple of years when the whole keto made cauliflower and spaghetti squash the new stars of the produce department. In case your wondering what one looks like:
Well, this is the most amazing way to enjoy one of the best squashes of the season! A very straight forward simple recipe with fantastic flavors. I have a secret to getting reasonably priced good quality scallops. Frozen 1lb bags at Trader Joe’s or Lidl. Yep! They are a really good value. Frozen individually you can use as many as you need. Just place on a paper towel for about an hour, pat dry and you have almost fresh scallops. Be sure to use a cast iron or non stick skillet to sear them at a very high temperature. I love the Lodge 10.5 in griddle for scallops!
The nutty flavor of the squash as the base for the smokey scallops and the brown butter sauce that I use for shrimp is a warm combination for a fall seafood dish.
Spaghetti Squash with Seared Scallops and Brown Butter Sauce
Ingredients
- 1 lb fresh or frozen sea scallops
- 1 2-3 lb spaghetti squash
- 3 tbsp olive oil
- 1/4 tsp smoked paprika
- salt and pepper
- 4 tbsp butter
- juice of 1 lemon
- 1/4 tsp red pepper flakes
Instructions
- On a flat surface, with a very sharp knife carefully cut the squash lengthwise. Rub inside with 2 tbsp olive oil. Sprinkle with salt and place on a sheet pan skin side up. Cook in oven for 40-60 minutes on 400 °F or until inside is tender and caramelized. Remove and set aside.
- Sprinkle dry scallops with salt, pepper and paprika. Heat griddle with 1 tbsp of olive oil until smoking slightly. Place scallops on griddle and decrease heat to medium high. Do not move the scallops and sear for 2 minutes. With tongs, gently wiggle each scallop to keep caramelization intact and turn. Sear for another 2 minutes on side 2. Remove scallops from the pan and set aside.
- In a medium skillet over medium low heat add the butter and cook until butter starts to foam, and turn brown. About 3-4 minutes. Add the lemon juice, and red pepper flakes. Remove from heat.
- With a fork, begin to scrape the squash out of the skin and divide into 4 dishes.
- Place 4-5 scallops on each and top with brown butter sauce.
Love how you described the details, like which way to cut the squash, how to sear the scallops, even how to defrost them!
It is like a private cooking lesson. Easy recipe and household ingredients. Thank you Battle!
You’ve done it again! 🙂
Thanks, Tracey! I love this dish and I guess you can tell! Check out the next post Butternut Squash Soup I included videos.