Seared scallops over spaghetti squash with crispy leeks

This recipe is great if you’re looking to impress some dinner guests as it gets a lot of oohhhhs and ahhhhhhs for its fancy presenation but won’t have you slaving in the kitchen for a long time. In fact, you can make the spaghetti squash ahead of time (which is what I did) and then the rest of the dinner only takes about 10 minutes! This is also a great dish for those of you looking to cut down on the carbs or those who are following the Paleo diet.

I found this recipe online from none other than Ms. Homemaker Martha Stewart but as always, I tweaked it a bit to suit my tastes and made it a bit easier, too!

The spaghetti squash will take the most time (even though it’s inactive time) so plan ahead for that. You can also prepare the spaghetti squash the day before, refrigerate it, and then just heat it up. Your call.

Here’s what you need:

1  2-3 lb. spaghetti squash–halved lengthwise, seeds scooped out

3-4 U-12 sea scallops per person

1/4 cup flour (for dredging)

1 leek, sliced thinly, white/light green part only

1/2 cup dry white wine

2 tbsp of butter

3 fresh thyme sprigs

juice from half of a lemon


Here’s what you do:

For the spaghetti squash: Pre-heat oven to 375° F. Place squah cut side down in a roasting pan and fill pan with 1/4 inch of water. Roast for approximately 45 minutes or until fork tender. Using a fork, separate the squash from the skin. At this point you can put in the refrigerator for the following day or keep it out for use at the moment.

In a pan over medium-high heat, heat 1-2 tablespoons of olive oil and then toss in your leeks.Let cook until they start turning a bit brown and crispy. Combine with the squash and season with salt and pepper. Note: I only used half of the squash for two people. If using the whole squash then use two leeks instead of one. 

For the scallops: Dry scallops very well by patting between two papertowels. Dredge the scallops in the flour and shake off excess flour. In a pan with high heat place the scallops making sure not to overcrowd them! Don’t touch them for at least 2 minutes until they develop a nice crust and lift off easily from the pan. Flip and cook for an additional 2 minutes on the other side.

Once they’re seared and have nice golden brown crust take them out of the pan and set aside. In the same pan, pour in the white wine and scrape all the brown bits off the bottom of the pan with a wooden spoon (this is where all the flavor is)! Lower the heat to medium and add the thyme sprigs, the lemon juice, and 2 tbsp of butter and allow to reduce until sauce thickens. Season with salt and pepper to taste.

Once your sauce has thickened up you’re ready to plate. Place the spaghetti squash in the center of the plate, the scallops on top, and finish with the sauce poured over!




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Categories: Main Dishes, Recipes, Seafood

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One Comment on “Seared scallops over spaghetti squash with crispy leeks”

  1. February 18, 2015 at 3:29 pm #

    Sounds awesome!!

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