Spaghetti Squash and Scallops Small Plate

  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 55m
  • Ready In : 1:30 h


  • 1/4 cup lite soy sauce
  • 2 T. honey
  • 1 T. fresh ginger, minced
  • 8 scallops
  • 1 spaghetti squash
  • 3 cloves garlic
  • 1/4 cup yellow raisins
  • 1 cup Parmesan cheese, finely grated
  • 1/2 tsp. coriander
  • 1/4 tsp. white pepper
  • 1 T. fresh ginger, minced
  • 1 T. EVOO, butter flavored
  • Sea salt to taste
  • 8 cilantro leaves


Step 1

Mix soy sauce, honey, ginger and scallops in a bowl and set aside.

Step 2

Slice squash in half and clean out seeds and stringy matter in center. Place open side down on sprayed baking sheet. Wrap garlic cloves in foil and place on sheet. Bake at 375 degrees for 45 minutes. Cool until able to handle.

Step 3

While squash is cooking, mix together: raisins, cheese, coriander, white pepper, ginger, EVOO and sea salt.

Step 4

With a fork, remove spaghetti strands from inside of squash and add to bowl of cheese mixture. Cut ends off garlic cloves and squeeze out into bowl, mix well.

Step 5

Divide squash mixture evenly into 8-4.5" cast iron frying pans and place in 300 degree oven to keep warm.

Step 6

Next, heat grill or frying pan and cook scallops 5-7 minutes until cooked through, discarding soy mixture.

Step 7

Remove cast iron pans from oven and place a cilantro leaf in center of each. Then place a scallop on top of each one. Serve and enjoy!

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