Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

58 Ratings
  • 5 star values: 11
  • 4 star values: 23
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
My husband makes this all the time but he substitutes water and rice wine vinegar for the wine. We love it!
Rating: Unrated
Phenomenal recipe. A lot of work, which is the only reason it is 4 instead of 5 stars.
Rating: Unrated
This was a great recipe. I used a local dry white wine that had a peach flavour, i thought it complimented this dish nicely.