Food & Cooking Recipes Ingredients Seafood Recipes Sauteed Scallops over Spaghetti Squash 3.6 (58) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print