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Sauteed Scallops over Spaghetti Squash

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

10

Sea scallops, large

2

spaghetti squash

1

bunch Chives

4

Leeks

2

Shallots, medium

1/4 cup

All-purpose flour

1

Salt and freshly ground pepper

2 tbsp

Olive oil

2 tbsp

Butter, unsalted

3/4 cup

White wine, dry