Pan Seared Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Spaghetti Squash

   Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil, salt, and pepper on the cut sides. Place cut side down on a baking sheet and roast for about 30-40 minutes until tender. Once cooked, scrape out the flesh with a fork to create spaghetti-like strands.

2. 2

   Pickle the Blueberries

   In a small saucepan, combine white wine vinegar, sugar, and blueberries. Bring to a simmer and cook for about 5 minutes until the blueberries start to soften. Remove from heat and let it cool.

3. 3

   Prepare the Brown Butter Vinaigrette

   In a skillet, melt the butter over medium heat. Continue to cook until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly. Whisk in olive oil, salt, and pepper to taste.

4. 4

   Cook the Scallops

   Pat the scallops dry with a paper towel and season with salt and pepper. Heat a non-stick skillet over high heat and add a little olive oil. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.

5. 5

   Plate the Dish

   On a plate, create a bed of spaghetti squash. Top with seared scallops, drizzle with brown butter vinaigrette, and garnish with pickled blueberries and chopped pistachios.