Scallop Piccata on Spaghetti Squash
Elevate your weeknight dinner game with this elegant yet approachable recipe for Scallop Piccata on Spaghetti Squash. Tender, golden-seared sea scallops are nestled atop a bed of roasted spaghetti squash, offering a naturally gluten-free twist on a classic dish. The scallops are bathed in a bright and buttery lemon-caper piccata sauce, enhanced with garlic, shallots, and a splash of dry white wine for a burst of vibrant flavor. This low-carb delight combines a velvety, zesty sauce with the subtle sweetness of spaghetti squash, creating the perfect balance of indulgence and health-conscious eating. Ready in just an hour, this dish is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Garnish with fresh parsley for a pop of color and freshness, and enjoy a sophisticated meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 large (around 3 pounds) Spaghetti squash
- 3 tablespoons Olive oil
- 1 pound Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 1 small, finely minced Shallot
- 2 minced Garlic cloves
- 0.5 cup Dry white wine
- 0.5 cup Chicken or vegetable broth
- 0.25 cup (freshly squeezed) Lemon juice
- 2 tablespoons (drained) Capers
- 2 tablespoons Unsalted butter
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the cut sides, and sprinkle with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
While the squash is roasting, rinse the scallops under cold water and pat them very dry with paper towels. Season both sides of the scallops with a pinch of salt and pepper.
Lightly dredge the scallops in flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2 minutes per side, or until they are golden brown and opaque. Remove the scallops and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced shallot and garlic, cooking until fragrant, about 1 minute.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the chicken or vegetable broth, lemon juice, and capers. Simmer the sauce for 3-4 minutes to allow the flavors to meld.
Whisk in the butter until melted and the sauce is silky. Return the scallops to the skillet to warm through, about 1-2 minutes.
When the squash is ready, use a fork to scrape the flesh into strands and divide it among four plates.
Top the spaghetti squash with the scallops and spoon the piccata sauce over each plate. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 8118 mg | 353% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 39.6 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3381 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
