I’ve been experimenting lately. If you read my “apple crisp” post you will see that it isn’t always a success. This time I had wonderful flavor but the final result didn’t have the eye appeal I was going for. Tasty none-the-less and I will definitely do again with a couple of changes. I believe I should have heated the prepared spaghetti squash in separate skillet and served the scallops over the top. I didn’t take into account the amount of moisture still in the squash so my dish was a little wet.
Scallops and Spaghetti Squash
- 1/2 spaghetti squash (about 1 1/2 cups)
- 1 pound scallops
- 2 cloves garlic – minced
- 2 Tbs butter
- salt and pepper
- a dash of cayenne if desired
- a few parsley sprigs ~ chopped
First prepare the spaghetti squash. I went with baking whole (pierce a few time with fork) for about 45 minutes. I did this in advanced and refrigerated overnight before proceeding. Once cooled cut in half and remove seeds; using fork remove squash from skin.
In non-stick skillet over medium high heat add scallops; season with salt and pepper and cayenne if using. Cook for about 5 minutes until the moisture in the pan is starting to evaporate. Add butter as this happens and stir in garlic. I then added the squash and heated through about 3 – 4 more minutes. Sprinkle with parsley and serve.
Like I mentioned above I think I should have heated the squash separately and drained instead of adding to scallop mixture; still quite delicious even if it wasn’t beautiful.
Enjoy ~ Kimberly