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

DIRECTIONS

  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.