Scallop Piccata On Spaghetti Squash

• 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

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.

scallops, salt, pepper, olive oil, squash, white wine, clam juice, garlic, lemon juice, capers, parsley

Taken from www.food.com/recipe/scallop-piccata-on-spaghetti-squash-224516 (may not work)