As much as Brady and Cooper would looooove this dinner.

It was a put the kids to bed early and make a romantic home cooked meal kind of night.

A friend of mine told me how her husband had made her a dish like this…

I thought it was perfect for a stay at home

Date night!

WHAT YOU NEED:

1 spaghetti squash

1/2 cup water

6 medium sized fresh sea scallops

1/2 T flour

1 T olive oil

3 T unsalted butter

8 large leaves sage, julienned

4 basil leaves, julienned

S&P

WHAT TO DO:

Preheat your oven to 375 degrees.  Cut your spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash, cut side down, in a large baking dish filled with your 1/2 cup water, you need about 1/2 and inch of water.  Bake at 375 for 45 minutes to one hour.  When it’s done remove from oven and set aside.

Wash and pat dry your scallops. Make sure they are really really dry! Season with S&P and sprinkle with flour.  Shake off excess flour and set aside.

Set a cast iron skillet, you can use a regular skillet if you don’t have cast iron, over medium high heat.  Add the olive oil and let it heat up.  When the oil is hot add the scallops.  Let them cook for 2 minutes and then give them a check.  If they’re golden brown flip ‘em to side 2 and let them finish up cooking.  2-3 more minutes.  Remove them to a plate.

Next toss in your butter.  Let the butter cook for a minute.  Toss in your herbs and allow the butter to brown and get frothy.

Add the scallops in and let them sit in the butter for a minute.  Remove them back to the  plate.

Pull the butter off the heat.

Grab your squash and using a fork scrape the meat of the squash into long spaghetti strings.  Toss the squash in the butter and herbs then top with scallops.

Grab a glass of white wine and have a fantastic date night.

FYI – The kids would love this too.  Mine ate leftovers the next day.