60 second delight also means it's a concoction made by looking in the frig, seeing what's there and 'go with the flow'. When I made this it was late and I was so hungry I didn't take a photo, but this generic one is close.
Seared Scallops over Spaghettin Squash for 2
6 scallops
1 small spaghetti squash
3 strips of bacon
some sort of pesto (one of my favorites is Basil Pesto, Black Olive & Feta Crostini Spread shown in photo by Elki. I can get this at the market close by)
1 or 2 carrots grated (large holes) or asparagus
more parmesan for garnish (I NEVER can have too much parmesan!)
1. Cook spaghetti squash at 400 degrees for 30-40 minutes, cool a bit before trying to scoop out the squash.
2. Cook up the bacon, drain, chop/cut into small pieces
3. Drain off fat and slightly saute carrots
4. The bacon and carrots are now set aside.
5. Add a dab of butter if needed to the pan and sear the scallops. This takes about 3 or 4 minutes per side depending on the size of your scallops.
6. While the scallops are cooking scoop out the squash, add as much pesto as you wish, the bacon and the carrot.
7. Scoop squash on your plate and top with scallops. I always add more parmesan so do that now if you wish. And of course make sure it is real parmesan, not the canned stuff.
ENJOY!