Saturday, March 3, 2012

lemon buttery sea scallops and spaghetti squash

I made this for dinner and it was good!! Here is the recipe!

Lemon buttery sea scallops and spaghetti squash

1 spaghetti squash
1/2 stick of butter
1/4 cup lemon juice
1 package (or about 10) wild caught sea scallops
Mrs. Dash garlic and herb seasoning

-Pierce a spaghetti squash all over to avoid exploding!
-Put in an oven heated to 375 degrees for one hour.
-Remove from oven and let sit for about 15 minutes.
-While squash is sitting, melt butter in a pan.
-After butter is melted, add lemon juice and let it come to a boil.
-Add scallops to pan. When they begin to curl, turn once. (this normally only took about 3-4 minutes each side).
-When the scallops are still a little translucent in the center, remove the pan from heat. (the scallops will continue to cook some)
-While the scallops are cooking, cut the squash in half and remove the center seeds and guts. Throw them away.
-With the remaining part of the squash, take a fork and thread it onto a plate. All that will be left is the skin of the squash.
-Pour the scallops and juice over the spaghetti squash.
-Enjoy! This really only made enough for 3 of us so I would double as needed.

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