Scallop Piccata On Spaghetti Squash

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Superfine spaghetti squash and delicate scallops are coated with light lemon, white wine & caper sauce. Serve it with asparagus!!

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Steps

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Put a large pot of water on to boil.

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Sprinkle scallops on both sides with salt and pepper.

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Heat oil in a large nonstick skillet over medium-high heat.

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Reduce heat to medium and add the scallops.

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Cook , turning once , until browned on both sides , about 6 minutes total.

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Transfer to a plate.

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Cook spaghetti squash in an oven @ 450 degrees until mushy.

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Scoop pulp out when cool enough to handle.

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Whisk wine and clam juice in a small bowl until smooth.

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Cook garlic in the pan over medium-high heat , stirring often , until softened , 1 to 2 minutes.

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Add the wine mixture.

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Bring to a boil and cook until thickened , about 2 minutes.

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Stir in lemon juice , capers stir , 1 to 2 minutes.

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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.

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Stir in parsley and serve immediately.

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Ingredients

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sea scallops, salt, pepper, olive oil, spaghetti squash, white wine, clam juice, garlic, lemon juice, capers, parsley