Saturday, September 22, 2007

Pan Seared Scallops with Pancetta and Caramelized Spaghetti Squash

Recipe of the Week - September 23rd 2007

This is an easy to make appetizer or main course that is sure to impress your guests! The combination of flavors is sure to make this a new favorite!

Wild Ocean Seafoods® Giant Sea Scallops (U15 Count or 16/20 Count)
Spaghetti Squash
Red Pepper
Tom Douglas Seafood Rub

Prep Time (30 Minutes):
Spaghetti Squash -
Preheat oven to 425 degrees
Cut squash in two and clean out seeds,
Place both halves face down on a baking dish.
Bake for 30 minutes – or until tender
Remove from oven and tent with Aluminum foil
Before starting Scallop dish fork fluff the Spaghetti squash
Dice 1 Red Pepper & place to the side.

Cooking Time (15 Minutes):
Pancetta – Fry the pieces of Pancetta until crisp in a fry pan with a drizzle of Olive Oil. Remove & reserve on a heated plate.
Spaghetti Squash - Place the Spaghetti Squash in the same pan with a little additional Olive Oil to caramelize.
Scallops – Using a separate pan, drizzle a small amount of Olive Oil & heat on Medium. Lightly coat the Giant Sea Scallops with Tom Douglas Seafood Rub. Pan Sear the Scallops on both sides until done. Don’t over cook the scallops, just a couple of minutes per side.

Plate the Spaghetti Squash, then group the Pancetta on top of the Spaghetti Squash. Gently place each of the Scallops on top of the Pancetta Drizzle outer edge of the plate with Olive oil and sprinkle a little more of the Tom Douglas Seafood Rub around the plate Sprinkle the diced red pepper and serve.




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