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 MinutesWhy I Love This Recipe
Nutritional Value:
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
Directions
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
