Spaghetti Squash with Seared Scallops and Brown Butter Sauce
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.
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.