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Ingredients
| scallops: 1 lb |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| olive oil: 1 Tbl |
| spaghetti squash: 8 oz |
| white wine: 1/2 cup |
| clam juice: 1/2 cup |
| garlic (minced): 1/4 cup (chopped) |
| lemon juice: 3 Tbl |
| capers (drained): 1 Tbl |
| parsley: 2 Tbl |
Scallop Piccata on Spaghetti Squash
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Put a large pot of water on to boil.
- 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.
- Cook spaghetti squash in an oven @ 450 degrees until mushy. Scoop pulp out when cool enough to handle.
- Whisk wine and clam juice in a small bowl until smooth.
- 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.
- 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.