Food & Cooking Recipes Ingredients Seafood Recipes Sauteed Scallops over Spaghetti Squash 3.6 (58) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: BEATRIZ DA COSTA Servings: 4 Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash. Ingredients 2 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 ¼ cup all-purpose flour 10 large sea scallops, muscles removed, sliced in half Salt and freshly ground pepper ¾ cup dry white wine (optional) 2 tablespoons unsalted butter, chilled and cut into small pieces 1 bunch minced chives Directions 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. 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. 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. 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. Divide the squash and the leek mixture among four dinner plates; top with scallops. Drizzle with sauce, and garnish with chives. Serve. Print