Sauteed Scallops over Spaghetti Squash recipes

Sauteed Scallops over Spaghetti Squash recipes
11 Ingredients
  • Two 1-pound spaghetti squash, cut in half lengthwise and seeded
  • 2 tablespoons olive oil, plus more for baking pan
  • 4 leeks, white and light-green parts only, thinly sliced lengthwise
  • 2 medium shallots, peeled and thinly sliced lengthwise
  • 1/4 cup all-purpose flour
  • 10 large sea scallops, muscles removed, sliced in half
  • salt
  • freshly ground pepper
  • 3/4 cup dry white wine (optional)
  • 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 bunch minced chives
Nutrition
338
17% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

22% 14

Saturated

25% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

13% 39

Carbs (net)

- 33

Fiber

22% 6

Sugars

- 10

Sugars, added

- 0

Protein

33% 16

Cholesterol

13% 39

Sodium

46% 1097

Calcium

12% 119

Magnesium

19% 78

Potassium

14% 677

Iron

21% 4

Zinc

14% 2

Phosphorus

60% 417

Vitamin A

16% 140

Vitamin C

20% 18

Thiamin (B1)

17% 0

Riboflavin (B2)

10% 0

Niacin (B3)

20% 3

Vitamin B6

43% 1

Folate equivalent (total)

32% 129

Folate (food)

- 108

Folic acid

- 12

Vitamin B12

59% 1

Vitamin D

1% 0

Vitamin E

15% 2

Vitamin K

47% 57
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