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Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce | CaliGirlCooking.com
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Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce

The perfect fall comfort-food meal - seared scallops served atop spaghetti squash pancakes, topped with a luscious apple brandy sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 442kcal

Ingredients

For the Spiced Spaghetti Squash Pancakes:

  • ½ of a large spaghetti squash
  • 2 tablespoons olive oil
  • 2 large shallots minced
  • ½ cup grated Parmesan
  • 3 eggs
  • 1/4 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter

For the Apple Brandy Sauce:

  • 3 tablespoons butter divided (I highly recommend Kerrygold)
  • 1 cup chopped Fuji apple about ½ of a large apple
  • ½ teaspoon ground cinnamon
  • 1 tablespoon dark brown sugar
  • ¼ cup apple brandy
  • 2 tablespoons brandy
  • 1/8 teaspoon cayenne

For the Seared Scallops:

  • 9-12 jumbo sea scallops
  • Salt & pepper

Instructions

  • First, make the spaghetti squash pancakes. Preheat the oven to 350 degrees Fahrenheit. Take the half of the spaghetti squash and drizzle olive oil over the inside. Roast in 350 degree oven for 30 minutes, until squash is tender enough to pierce with a fork.
  • Once cooked spaghetti squash is cool enough to handle, scrape out two cups of the innards. In a medium mixing bowl, combine spaghetti squash, shallots, Parmesan, eggs, flour, salt and pepper.
  • Heat a griddle over medium-high heat. Melt one tablespoon of butter on griddle and then scoop 1/3 cup of the batter onto the griddle at a time to form the pancakes. Cook pancakes for 2-3 minutes, until the edges begin to set and the bottom turns golden, then flip to cook the other side for an additional 1-2 minutes. Remove the pancakes to a rack in a warm place.
  • Next, make the Apple Brandy Sauce. Melt 1 tablespoon of butter in a medium saute pan. Once butter is melted, add apple, cinnamon, and dark brown sugar. Toss to coat and saute for about 4 minutes. Add brandies to pan and stir to combine. Remove pan from heat and stir in additional 2 tablespoons of butter. Transfer to a small saucepan and place over low heat until ready to use.
  • Using the same saute pan you made the apple brandy sauce in, sear the scallops. Place pan over medium-high heat. Rinse scallops under cold running water and pat dry. Season with salt and pepper, then add to pan. Let sear on first side for about 3 minutes (until you get a nice golden crust on the bottom side of the scallop), then flip over and sear the other side for 2-3 minutes. It’s okay to remove the scallops when they are still slightly tender, as they will continue to cook a bit once they are removed from the heat.
  • Now, it’s time to plate up the dish. Stack two of the Spiced Spaghetti Squash Pancakes on each dinner plate. Top with three scallops and then generously spoon the apple brandy sauce over top. Serve immediately.

Notes

  1. Wine Pairing Note: Serve this dish with a rich, oaky Chardonnay. It’s full body will match perfectly with the spices, seafood, and squash, yet it won’t be so heavy that it will drown the flavors out.
  2. You can roast and shred the spaghetti squash up to three days in advance of making this dish.
  3. Cook the pancakes as soon after mixing up the batter as possible to avoid egg separation.
  4. As you are finishing your pancakes, set them on a rack over a jelly roll pan in the oven to keep them from getting soggy.
  5. You can cook the scallops in the same pan you make the apple brandy sauce in.

Nutrition

Calories: 442kcal | Carbohydrates: 26g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 785mg | Potassium: 336mg | Fiber: 3g | Sugar: 11g | Vitamin A: 824IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 2mg