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.