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Categories:Viewed: 54 - Published at: 2 years ago
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
Method
- 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.
