No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Scallops over Spaghetti Squash

  • Servings: 4
Sauteed Scallops over Spaghetti Squash


Source: Martha Stewart Living


  • Two 1-pound spaghetti squash, cut in half lengthwise and seeded
  • 2 tablespoons olive oil, plus more for baking pan
  • 4 leeks, white and light-green parts only, thinly sliced lengthwise
  • 2 medium shallots, peeled and thinly sliced lengthwise
  • 1/4 cup all-purpose flour
  • 10 large sea scallops, muscles removed, sliced in half
  • Salt and freshly ground pepper
  • 3/4 cup dry white wine (optional)
  • 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 bunch minced chives


  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 tablespoon oil in a saute pan over medium heat. Cook leeks and shallots, stirring, until crisp, about 10 minutes. Transfer to a plate.

  3. Place flour in a small bowl; dredge scallops. Return pan to heat; add remaining tablespoon oil. Cook half of scallops until golden, about 3 minutes per side. Season with salt and pepper. Cook remaining scallops.

  4. Increase heat to medium high; add wine or 3/4 cup water. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until liquid has reduced by half. Slowly whisk in the butter until sauce begins to thicken, about 2 minutes; season with salt and pepper.

  5. Divide the squash and the leek mixture among four dinner plates; top with scallops. Drizzle with sauce, and garnish with chives. Serve.

Reviews (3)

  • Winnijen 17 Oct, 2014

    My husband makes this all the time but he substitutes water and rice wine vinegar for the wine. We love it!

  • KarenK 17 Jan, 2013

    Phenomenal recipe. A lot of work, which is the only reason it is 4 instead of 5 stars.

  • Pierced 18 Mar, 2009

    This was a great recipe. I used a local dry white wine that had a peach flavour, i thought it complimented this dish nicely.

Related Topics