Scallops with Truffle Spaghetti Squash "Pasta"
1 Spaghetti Squash
1 Bunch kale
½ Cup Fresh English Peas
1 Red Beet
Small Handful Chives
Extra Virgin Olive Oil
Salt and Pepper
Preheat oven to 325 Degrees
For the Squash:
Cut the Squash in half lengthwise, drizzle a little olive oil onto the inside, season with salt and pepper. Lay cut side down onto a baking tray. Place into hot oven for approx. 25-30 mins, or until golden brown, and squash is soft all the way through. Scoop inside of squash out, and loosen to form spaghetti. Season with salt and pepper, and drizzle a little truffle oil into it. Hold in a warm place.
Turn oven down to 275F.
Peel the beet, shaved with a peeler, or mandolin to form ribbons. Hold in ice water.
Blanche the Peas, cool in cold water, drain, blend with a little cold water, and ½ tsp butter. Season to taste, keep cool.
Fine chop the chives into small circles. Hold on the side for later.
Wash and dry the kale, tear into bite size pieces, toss with 1/8 tsp olive oil. Do not over oil.
Place on a parchment covered baking sheet, bake in 275 F, watching closely. Remove when just crispy. Do not overcook.
Clean the scallops, pat dry on paper towel. Hold.
Heat a non-stick sauté pan on medium-high heat, add 1 Tbsp. olive oil, and continue to heat until almost smoking. Place Scallops into pan, let cook until beginning to caramelize on the bottom. Season them with salt and pepper. Turn scallop over, lower heat to medium, continue to cook.
While the scallops are cooking, warm the pea puree in a small sauce pan, and drain the beet ribbons. Apply the pea puree to the plates, place the squash on the puree, and then place the kale chips and beet ribbons around. Remove scallops from the pan, pat onto a clean paper towel to remove excess oil, and place onto plate. Sprinkle chives around.
Serve, and enjoy!!!