seasonal RECIPES for those who love to EAT
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1. Thaw scallops if frozen.
2. Preheat oven to 400°F and set rack in center position.
3. Using a large chef’s knife, trim the ends off of the squash. Cut squash in half lengthwise; scrape out seeds with a spoon and discard.
4. Place squash, cut side down, in a large glass baking dish. Add approximately ½ inch water to dish and cover tightly.
5. Bake for 45 to 55 minutes or until squash is very tender (a fork will pierce the flesh easily). Note: To cook squash in the microwave, cut and clean as described above. Place squash, cut side up, in microwave and cook on high for approximately 11 minutes. Rotate halves and cook for another 11 minutes or until squash is very tender.
6. While the squash is cooking, prepare the pesto and toasts as follows:
7. Put the basil leaves into the bowl of a large food processor; pulse 3 or 4 times until roughly chopped. Add chestnuts and garlic; pulse 3 or 4 times more. Add cheeses and run the food processor until the mixture is a uniform fine mince (approximately 2 minutes), stopping periodically to scrape down the sides of the bowl with a spatula.
8. With the processor running, slowly drizzle olive oil into mixture. Turn off processor when all of the oil has been added. Transfer the pesto into a small mixing bowl, scraping the bowl of the food processor clean with a spatula. Season with salt and pepper to taste and set aside.
9. Using a serrated knife, cut the baguette into slices diagonally, creating long spears.
10. Arrange the slices of bread on a cookie sheet in a single layer.
11. In a small bowl, melt butter in microwave; add olive oil and stir to combine. Using a pastry brush, lightly brush the butter and oil mixture onto the slices of bread (use approximately half of the mixture).
12. When squash is fully cooked, remove from oven and set aside to cool. Place cookie sheet with slices of bread in oven and bake for approximately 5 to 7 minutes or until tops begin to turn a light golden brown.
13. Remove cookie sheet from oven; flip slices over and brush again with butter and olive oil mixture. Sprinkle with coarse sea salt and return cookie sheet to the oven for approximately 5 to 7 minutes longer, until tops are a light golden brown. Remove from oven and transfer to a serving plate.
14. Once squash is cool enough to handle, using a fork, remove flesh from each half by scraping down the sides to create strands or “noodles” of squash. Place squash in a large mixing bowl and add approximately one half of the
pesto. Stir gently until squash is evenly coated with pesto. Transfer to a serving dish and cover to keep warm. Place the remaining pesto in a small bowl to serve alongside squash.
15. Remove scallops from their packaging, rinse in cool water and pat dry with paper towels.
16. In a large, non-stick sauté pan, melt 2 tablespoons. of butter over medium-high heat; add approximately 2 tablespoons of olive oil and heat for 2 minutes.
17. Arrange 8 scallops in sauté pan in a single layer. Cook for approximately 2 to 3 minutes, until bottoms are seared a light golden brown.
18. Turn scallops and repeat on other side. Transfer to a serving platter and cover to keep warm. Scallops should be slightly crisp on the outside and tender on the inside.
19. Heat another 2 tablespoons of butter and olive oil, and repeat with remaining 8 scallops.
20. Uncover dishes and enjoy immediately, while squash and scallops are hot. Serve with shredded parmesan cheese.
1 Medium spaghetti squash; 2-3 lbs.
Shredded parmesan cheese
2 c. Basil leaves; packed tightly
1/3 c. Roasted & peeled chestnuts;
4 Cloves fresh garlic; peeled
1/3 c. Shredded or grated parmesan
1/4 c. Shredded or grated romano
1/2 c. Extra virgin olive oil
16 Fresh or frozen sea scallops (large)
4 tbsp. Salted butter
4 tbsp. Olive oil
1 Loaf of French baguette
4 tbps. Salted butter
4 tbps. Olive oil
Coarse sea salt
Prep. Time: 15 minutes
Cook Time: 60 minutes
Spaghetti squash tossed in homemade chestnut pesto, served with seared large sea scallops and toasted baguette slices. This meal is a great twist on traditional pesto pasta dishes, bringing together flavorful spaghetti squash, rich roasted chestnuts, and tender sea scallops. The squash is hearty and filling but has fewer calories than pasta. Spaghetti squash is also a good source of fiber, Vitamin A and C, as well as several other essential vitamins and minerals. Roasted chestnuts give the pesto a deep, full-bodied flavor, while seared sea scallops and toasted baguette slices round out a perfect dinner.