Pan Seared Scallops over Spaghetti Squash


6 Large Scallops
6 Slices of Diced Bacon
1 Lemon
Salt & Pepper to Taste
1 Spaghetti squash (2 lb)
2 Cups water
3 Tlb of Butter
1/4 cup Low Sodium Chicken Broth
1 tsp of Fresh Thyme (or 1/3 tsp dried)
1 tsp Fresh Oregano (or 1/3 tsp dried)

Spaghetti Squash

Preheat oven to 350.

Cut spaghetti squash in half lengthwise.

Using a melon baller or a fork, scoop out the pulp and seeds.

Put cut sides down in flat roasting pan. Pour water into pan and cover with foil. Bake for 1hr or until tender when
poked with a fork. It is easy to pour the water into the pan when the pan is already in the oven.

Remove from oven, but keep covered.

In a small bowl, melt butter and broth in microwave (30-60 seconds). Add herbs to butter mixture and stir.

While holding squash with a towel over a large bowl, take a fork and pull the inside of the squash away from the
skin. It will shred like "spaghetti".

Add the butter mixture and mix together and set aside covered.


While the spaghetti squash is cooking, fry the diced bacon in a small amount of olive oil in a hot pan.

Once bacon is crispy, remove out of the pan and put the bits on to a paper towel to drain.

When the spaghetti squash is done, put the fry pan back on the heat with a little bit of the bacon flavored oil and
fry the salt and pepper seasoned scallops. This will take about 1-2 minutes on each side depending on the size of
the scallops, the skin will go slightly crisp and golden brown.
Do not over cook.

When you've cooked both sides of your scallops squeeze the lemon juice over the top and give them a quick stir
soaking up the lemon juice.

Take the scallops out of the pan and put them onto a plate over a mound of spaghetti squash. Put the bacon bits
back in the hot pan and mix with the remaining juices. Spoon the bacon bits with some of the liquid on the top of
the scallop with a squeeze more lemon juice if desired. Garnish with some fresh chopped parsley. Serves 2 - 6