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The Chophouse

Seared Scallops with Summer Squash Spaghetti and Roasted Tomato Jam

Serves 2 people

6 each U-10 Dry Sea Scallops
2 medium Summer Squash
2 whole tomatoes cut into quarters
3 stalks of scallions sliced
Small handful of fresh basil
Chives for garnish
Extra Virgin Olive Oil
Kosher salt
Black pepper

When buying the scallops it is of the utmost importance to spend the money/time on getting Dry Scallops.

Tomato Jam( more than the recipe calls for)
Place tomato quarters on a baking tray flesh side up and drizzle with olive. Roast at 450 degrees for 20-25 minutes until tomatoes are blistered and slightly charred. Once cool remove the skins and place in a blender or food processor with scallions, basil and a tsp of extra virgin olive oil. Quickly pulse to combine all ingredients and season with salt and pepper.

The Tomato jam will hold in your refrigerator for several days.

Main Dish.

Using a Chinese mandolin with a small julienne attachment, turn the outer layers of squash into “spaghetti” strands. Rotate the squash to keep from getting the inner seed portion.

Pat the dry scallops and sprinkle lightly with kosher salt.

Heat a large skillet over medium high heat, add 1 TBS of oil and the scallops. Sear on one side for 3-4 minutes. Flip the scallops and add the “Spaghetti”. Cook for an additional 3 minutes.

Divide the spaghetti squash between two warm plates, place the scallops on top and dollop the scallops with tomato jam. Sprinkle the dish with chives.


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