Scallop Piccata on Spaghetti Squash |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Superfine spaghetti squash and delicate scallops are coated with light lemon, white wine & caper sauce. Serve it with asparagus! Ingredients:
1 lb sea scallops |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
8 ounces spaghetti squash |
1/2 cup white wine |
1/2 cup clam juice |
1/4 cup garlic (chopped) |
3 tablespoons lemon juice |
1 tablespoon capers |
2 tablespoons parsley |
Directions:
1. Put a large pot of water on to boil.
2. Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
3. Cook spaghetti squash in an oven 450 degrees until mushy. Scoop pulp out when cool enough to handle.
4. Whisk wine and clam juice in a small bowl until smooth.
5. Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers stir, 1 to 2 minutes.
6. Return the scallops to the pan, add the spaghetti squash and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.
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