Scallop Piccata On Spaghetti Squash Best Recipes

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SCALLOP PICCATA ON SPAGHETTI SQUASH

2008-04-05



Scallop Piccata on Spaghetti Squash image

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

Provided by GG 38966

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 203.6, Fat 4.7, SaturatedFat 0.6, Cholesterol 37.5, Sodium 515.4, Carbohydrate 14.8, Fiber 0.5, Sugar 1.7, Protein 20.4

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