Scallop Piccata on Spaghetti Squash

“Superfine spaghetti squash and delicate scallops are coated with light lemon, white wine & caper sauce. Serve it with asparagus!”
1hr 10mins

Ingredients Nutrition


  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.

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