Wild Caught Sea Scallops With Spaghetti Squash

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 ounces spaghetti squash, cooked
• 8 ounces sea scallops
• 2 teaspoons seasoned rice flour
• 2 tablespoons fresh lemon juice
• 3 ounces crushed tomatoes
• 1 teaspoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon fresh basil, chiffiande
• to taste kosher salt
• to taste black pepper
• garnish with pecorino romano cheese, grated

Recipe

• 1 preheat oven to 425 degrees. cut squash in half the long way. place squash, flat side down, on a pan sprayed sheet pan with kosher salt. add 1/2 cup water and place in over for 40-50 minutes.
• 2 create sauce by heating olive oil in sauce pot, until just smoking, add garlic and "toast", saute until golden brown.
• 3 add crushed tomatoes and simmer around 10-15 minutes. season with salt, pepper and fresh basil.
• 4 pan sear seasoned rice flour dusted, scallops in a pan with scant amount of oil. sear for approx, 1 minute on each side.
• 5 deglaze wtih 2 t of lemon juice.
• 6 remove from pan and add 1/2 cup tomato sacue to pull flavors from pan. add back into the sauce pot of tomato sauce.
• 7 remove squash from oven. allow to cool until you are able to handle. using a fork scrap spaghetti squash into a bowl. fluff by using two forks, by pulling apart strands.
• 8 reheat by sauteing breifly in a heated pan.
• 9 to plate you will place a nest of squash in the center of the plate. place 6 scallops falling off the nest and top with 1/2 cup or so of tomato basil sauce.
• 10 sprinkle with fresh grated cheese, optional.