Ingredients

• 2 small or 1 large sized Spaghetti Squash – cut in half and seeds removed

• 3 TBS Extra Virgin Olive Oil – DIVIDED

• 1 pound bay scallops

• Kosher Salt and Ground Black Pepper

• Butter Sauce:

• 4 TBS Butter – DIVIDED

• 1 large Shallot – finely diced

• 2 clove Garlic – minced

• ¾ Cup dry white wine

• ¾ Cup Seafood Stock

• 2 TBS Fresh Lemon Juice

• 4 scant TBS Brined Capers – drained (plus more for garnish, optional)

• Optional Garnishes: Sliced Lemons, Grated Parmesan Cheese, Parsley

Instructions

1. Roast the Spaghetti Squash: Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper for easy clean up. Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper. Transfer squash to prepared baking sheet, cut side down. Roast in the oven until easily pierced with a fork and cook through, about 45 minutes.

2. Slightly cool, then scrape: Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.

3. Place a large non-stick skillet over medium high heat, add 2 tablespoons of olive oil. When the oil starts to shimmer, arrange your scallops in the pan, being careful not to place them close together. Cook for 1-2 minutes per side until browned and opaque. Remove scallops to a plate and set aside.

4. Make the sauce: Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté, stirring often, until softened and light golden in color, about 30 seconds to 1 minute. Add the garlic along with the measures salt and pepper. Cook, stirring, until fragrant, about 30 seconds.

5. Deglaze sauce: Add the wine to deglaze the pan, increase heat to medium high and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer the sauce until reduced by about half, around 4-5 minutes.

6. Add the stock and lemon juice, cook until reduced by about half, 4-5 minutes.

7. Remove skillet from heat. Immediately add 3 tablespoons of butter to the pan. Whisk until the butter is fully melted.

8. Then, add the capers and scallops to the sauce. Toss well to coat the scallops in the butter sauce. Taste and adjust for seasoning and flavor by adding more salt, pepper or lemon juice.

9. To serve: Place scallops over spaghetti squash strands. Pour the piccata sauce over the spaghetti squash and scallops. Garnish with parmesan cheese, lemon slices and parsley. Enjoy!