Scallop Piccata On Spaghetti Squash

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 8 ounces spaghetti squash
• 1/2 cup wine
• 1/2 cup clam juice
• 1/4 cup garlic (chopped)
• 3 tablespoons lemon juice
• 1 tablespoon capers
• 2 tablespoons parsley

Recipe

• 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.