Thanks to everyone who voted on my post First Recipe! Balsamic Drizzled Scallops over Spaghetti Squash was the winner (by far). I also realize I called them “balsamic glazed,” but in reality they are “balsamic drizzled” not glazed. Either way they are so delish!
Once upon a time I was trying to find the perfect recipe for scallops. I checked the Food Network (which is usually my “go to” place first for recipes), then Epicurious, then oodles of food blogs. Somewhere along the line (and I can’t remember where because this was probably 2 years ago now) I found one that called for shaking the scallops in a mixture of flour and seasonings then pan searing them in a small amount of olive oil. I thought this was a fabulous idea so I attempted my own “flour mixture.”
A few notes that are crucial to this dish’s success:
- Fresh sea scallops work better than frozen as the frozen ones retain too much water and do not hold the flour coating when pan-fried
- Sea scallops are better than bay scallops as they are larger and better for searing (and to me tastier)
The balsamic drizzle adds an addicting flavor to the dish and the spaghetti squash is such a healthy alternative to a carb in this meal. Feel free to drizzle away!
Balsamic Drizzled Scallops with Spaghetti Squash
For the Scallops ¤
- 1 lb or about 18 scallops (serves 3-4)
- 4 heaping tbsp All purpose flour
- 1 tsp salt
- 2 tsp pepper
- 1 tsp marjoram
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tbsp olive oil
For the Spaghetti Squash ¤
- 1 nice & plump spaghetti squash
- salt and pepper to taste
- 1 tbsp minced garlic
For the Balsamic Drizzle ¤
My way:
- 1/2 cup balsamic vinegar
- 2 tbsp cup sugar
Quick fix:
- Buy Rachael Ray’s Balsamic Drizzle at your local grocery store (it is great!)
You should start with the squash as it takes about 30-45 minutes depending on the size. Pre-heat the oven to 350°. Cut the squash in half, length wise. Careful girls… I always have Peter do this part so I don’t chop my hand off! Scoop out all the yuck (seeds) with a spoon.
Add about a 1/4 inch of water in a baking sheet then place both halves of the squash in the water flat side down. Season the water with the minced garlic, salt, and pepper. Stick it in the oven and set the time for 45 minutes. I usually check it at about 30 minutes to see how it is doing. {If all the water is gone (it shouldn’t be) you should add a bit more. You want to be able to stick a fork in it, but it shouldn’t feel too soft on the rind.}
Pat dry the scallops with papers towels and lay them out to dry. Grab a plastic zip lock baggie and fill it with the flour, salt, pepper, marjoram, paprika and garlic powder. Close the baggie and shake it really good to mix the ingredients.
Heat 2 tbsp of olive oil on medium heat in a saute pan big enough to fit all the scallops. The oil should start bubbling as you put in the first scallop, if it does not it’ s not hot enough yet. Sear the scallops for 3-4 minutes on each side.
For the drizzle put the balsamic and sugar in a pot, bring it to a light boil, turn the heat down to low, and let it simmer for about 10 minutes. It can get very thick so watch it.
When the squash is done, take a fork and scrape out the squash into a serving bowl. It should come out in strings like spaghetti. To plate I usually lay down a heap of squash and then set the scallops on top. Then drizzle with the balsamic drizzle and voilà!
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