Bay scallops in a white wine ancho chili sauce with spaghetti squash.

As soon as I walked in the door I sliced a spaghetti squash in half, seasoned with salt and cayenne pepper and put it into the oven at 350, even before it was preheated. Set timer for 40 minutes.

When it is done, use a fork to pull squash out.

On medium high heat, use good quality butter and sauté for about 3 minutes. Then remove and cook the rest in batches.

Once all are done, if the pan is dry, use more butter or EVOO and sauté shallots and garlic. Deglaze with white wine and add chili powder. Once the sauce reduces, add the scallops back into the pan. Finish off with some parsley.

Serve in the spaghetti squash or dish it out.

Give it a try!


Here I used :

1 pound bay scallops

1 large shallot, finely diced

3 cloves garlic, finely diced

3 tbsp chopped parsley

Salt, cayenne pepper, 1 tsp ancho chili powder

1 cup white wine

1-2 tbsp butter, EVOO

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