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Sherried Scallops over Spaghetti Squash

Posted by Peggy on October 26, 2010

Sherried Scallops over Spaghetti Sauce
Recipe: Sherried Scallops over Spaghetti Sauce


  • One 1 1/2 pound spaghetti squash, halved lengthwise and seeded
  • 3 tablespoons extra virgin olive oil
  • 10 sea scallops (dry-packed, if possible)
  • 1 tablespoon unsalted butter, optional
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sherry
  • 1 tablespoon finely chopped dill


  1. Wrap squash halves in Saran. Pierce plastic on each squash in 3 places with a fork to allow steam to escape. Place, pricked side up, on a microwave-safe plate. Microwave on high 8-9 minutes or until tender.
  2. With a fork, pull squash strands from the shells, leaving the shells intact. Toss strands with 2 tablespoons oil and season to taste with kosher salt and freshly ground pepper.
  3. While squash is cooking, heat remaining oil and butter, if using, in a large, heavy-bottomed stainless pan to medium-high heat. Whisk paprika and salt into oil. Heat until hot but not smoking.
  4. Place scallops in skillet. Sauté until cooked through, about 2 minutes on each side. Remove from pan. Deglaze pan with sherry and whisk bottom of pan to remove savory bits and pieces of scallops. Cook 1 minute, whisking.
  5. Toss dill and spaghetti squash strands into sherry sauce coating squash with sauce. Fill squash shells with squash strands, top with scallops and serve.

Time: 25 minutes

Number of servings (yield): 2-3 servings (3-4 cups spaghetti squash, unadorned)

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