Rosalina's, SPAGHETTI SQUASH WITH CAPERS OVER SEA SCALLOPS
"Wellness Healthy Potluck"Serves 1 cup with 2 Jubo Grilled Scallops | Prep Time 20 Minutes | Cook Time 40 Minutes
Why I Love This Recipe
Total calorie per serving: 320, Calorie from Fat: 70 (good fat), Protein: 39%, Dietary Fiber 8g 32%, Sodium 10%, Cholesterol 0%, Saturated Fat 3%, Vitamin A 18%, Calcium 12%, Vitamin C 168%, Vitamin B6 15%, Potassium: 659%, Iron: 19%, Folic Acid (B9) 12%, Vitamin E: 4%.
Ingredients You'll Need
1 Spaghetti Squash
1 tbsp. Olive Oil
1 pack Jumbo Scallops (12 oz. pack)
Sea Salt and freshly cracked Black Pepper
1 tbsp. Extra Virgin Olive Oil (EVOO)
6 tbsp. Shallots, minced
3 cloves Garlic, minced
¾ cup dry White Wine (if no dry white wine, you can increase the chicken stock)
½ Lemon (juice from half lemon)
½ cup low sodium Chicken stock
¼ cup Capers, gently washed to remove some salt
1/3 cup fresh Parsley
Fresh Basil for garnish
Preheat oven 350.
Split Spaghetti squash using a sharp knife. Scrape seeds and fiber. Drizzle olive oil around the flesh. Place in a baking tray cut side down and bake for 30 - 40 minutes. Remove from oven and let it cool. Once cool, using a fork, gently scrape the flesh and place in a bowl.
Wash the scallops in cold water, pat dry with paper towel. Sprinkle with sea salt and freshly cracked black pepper. Set aside.
In a skillet, add 1 tbsp. olive oil, add shallots and garlic and cook in low heat until translucent. Add white wine and simmer for 3 minutes. Add chicken stock, lemon juice, capers and fresh parsley, salt and pepper. Simmer and reduce liquid for 3 to 5 minutes. Pour into Spaghetti squash. Gently toss to evenly distribute the flavor.
Grill the scallops for 2 minutes on each side. Note: Do not overcook. Place over the Spaghetti squash. Garnish with chopped fresh basil and serve.
Note: In place of Scallops, you can add Rotisserie Chicken cut ups, Smoke or grilled Salmon or any seafoods to this dish.
Pairs Well With
Great with White wine of your taste
Questions, Comments & Reviews
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