Scallop Piccata On Spaghetti Squash

1. 1

   Put a large pot of water on to boil.

2. 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. 3

   Cook spaghetti squash in an oven @ 450 degrees until mushy. Scoop pulp out when cool enough to handle.

4. 4

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

5. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.