Bay Scallop Pan Roast & Roasted Spaghetti Squash withParmigiano-Reggiano

I need to clean up the food I have accumulated.  I buy frozen, scallops in this instance, on sale and forget about them.  I need to make a serious attack on the freezer!  So, I pulled this Bay Scallop Pan Roast out of the to try file.  I also had a Spaghetti Squash from Front Porch Pickings I should use as I am getting another one Friday!   My darling husband offered to cook, and I totally took him up on it as I was tired from a long hot day of ropes course and ziplines at Zoomair!  I had put the squash in earlier, so dinner came together pretty quickly too.  I like that about this squash recipe; it is nice that the roasting can be done way in advance if necessary since the strands get warmed up in the sauteed shallots.  The scallops were pretty awesome too!  I was thinking 4 mushrooms were going to be too few, but they gave it flavor without overpowering the scallops.  A solid 4 all way around.



Bay Scallop Pan Roast

 
3 Tbl unsalted butter
1/2 Cup fresh bread crumbs preferably from brioche
Salt and freshly ground pepper
1 Tbl vegetable oil
1 1/2 Lb bay scallops
4 large white mushrooms thinly sliced
1 large shallot thinly sliced
1 Tbl fresh lemon juice
1/4 Cup water
1 Tbl chopped parsley
1. In a large skillet, melt 1 tablespoon of the butter. Add the bread
crumbs, season lightly with salt and pepper and cook over moderate heat,
stirring, until the crumbs are golden brown and crisp, about 3 minutes.
Scrape the crumbs onto a plate.
2. Wipe out the skillet. Add the oil and heat until shimmering. Add 1
tablespoon of the butter and let it melt. Add the scallops, season with
salt and pepper and brown over high heat, about 2 minutes total.
Transfer the scallops to a large, shallow dish.
3. Melt the remaining 1 tablespoon of butter in the skillet. Add the
mushrooms, season with salt and pepper and cook over moderate heat until
their liquid is almost evaporated, about 4 minutes. Add the shallot and
cook, stirring, until softened, about 3 minutes. Add the lemon juice and
cook for 30 seconds. Add the water and simmer for 1 minute.
4. Return the scallops and any accumulated juices to the skillet and
season with salt and pepper. Remove from the heat and stir in the
parsley. Spoon the scallops and mushrooms onto plates, sprinkle with the
bread crumbs and serve.

Roasted Spaghetti Squash With Parmigiano-Reggiano
 
1 large spaghetti squash (about 5 pounds)
4 Tbl olive oil
Kosher salt
Freshly ground black pepper
2 medium garlic cloves finely chopped
1 medium shallot finely chopped
3/4 Cup finely grated Parmigiano-Reggiano -cheese, plus extra for serving
Heat the oven to 400F and arrange a rack in the middle. Cut the squash
in half lengthwise and scrape out the seeds. Brush the flesh with 2
tablespoons of the oil and season generously with salt and pepper. Place
the squash halves cut-side up on a baking sheet and roast until fork
tender, about 50 minutes.
Remove the squash from the oven and let sit at room temperature until
cool enough to handle, about 30 minutes. Scrape the flesh with a fork to
make long strands; set aside.
Heat the remaining 2 tablespoons of oil in a large saucepan over medium
heat until shimmering, about 3 minutes. Add the garlic and shallot,
season with salt and pepper, and cook until softened and lightly browned,
  about 3 minutes.
Add the reserved squash, toss with tongs to coat thoroughly, and cook
until heated through, about 3 minutes. Remove from the heat and add the
cheese a handful at a time while tossing the squash to evenly coat.
Serve with freshly ground black pepper and extra cheese.