Lemon-Caper Scallop Scampi over Spaghetti Squash
This delightful dish features pan-seared sea scallops, perfectly complemented by a zesty lemon, white wine, and caper sauce, all resting atop a bed of fluffy spaghetti squash. The creamy texture of the squash mimics traditional pasta while allowing for a lighter meal. Finished with fresh parsley and served alongside vibrant asparagus, this recipe is not only visually stunning but bursting with fresh flavors that are perfect for any occasion, whether it's a special dinner or a nutritious weeknight meal.
N/A
Servings
120
Calories
11
Ingredients
Ingredients
Sea Scallops
1 lb (rinsed and patted dry)
Salt
1/4 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Olive Oil
1 tablespoon (for cooking)
Spaghetti Squash
8 ounces (halved and seedless)
White Wine
1/2 cup (dry white wine)
Clam Juice
1/2 cup (for added depth)
Garlic
1/4 cup (chopped)
Lemon Juice
3 tablespoons (freshly squeezed)
Capers
1 tablespoon (drained)
Parsley
2 tablespoons (freshly chopped)
Instructions
1
Bring a large pot of water to a rolling boil and season with salt.
2
While the water is boiling, season the scallops on both sides with salt and pepper.
3
In a large nonstick skillet, heat the olive oil over medium-high heat. Once hot, carefully add the scallops and cook for about 3 minutes on each side, or until they're nicely browned and cooked through. Transfer the cooked scallops to a plate and set aside.
4
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet and roast in a preheated oven at 450 degrees F until tender, about 30-40 minutes. Once cool enough to handle, scoop out the spaghetti-like strands and set aside.
5
In a small bowl, whisk together the white wine and clam juice until well combined.
6
In the same skillet used for the scallops, reduce the heat to medium and add the chopped garlic. Sauté for 1-2 minutes until fragrant and softened, being careful not to burn it.
7
Pour in the wine mixture, increase the heat to high, and bring to a boil. Cook for 2-3 minutes, or until the sauce thickens slightly.
8
Lower the heat and stir in the fresh lemon juice and capers. Return the scallops to the pan and gently fold them into the sauce.
9
Add the spaghetti squash to the skillet and stir gently until everything is heated through and evenly coated with the sauce, about 1-2 minutes.
10
Sprinkle freshly chopped parsley on top, give a final gentle toss, and serve immediately with a side of asparagus.
Nutrition Information
6g
Fat
6g
Carbs
10g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Lemon-Caper Scallop Scampi over Spaghetti Squash.
What are the primary ingredients in this dish?
The main ingredients include sea scallops, spaghetti squash, white wine, clam juice, garlic, lemon juice, and capers.
How many calories are in this scallop scampi recipe?
This recipe contains 120 calories per serving.
What is the protein content of the meal?
The dish provides 10g of protein.
How many carbohydrates are in this recipe?
There are 6g of carbohydrates per serving.
Is this recipe suitable for a low-carb diet?
Yes, it is specifically tagged as a low-carb recipe and uses spaghetti squash as a pasta alternative.
How much fat is in this dish?
The recipe contains 6g of fat.
How much fiber does this meal provide?
It provides 1.25g of fiber.
At what temperature should the spaghetti squash be roasted?
The spaghetti squash should be roasted in a preheated oven at 450 degrees F.
How long does it take to roast the spaghetti squash?
The squash takes approximately 30-40 minutes until it is tender.
How should I prepare the sea scallops before cooking?
Rinse the scallops, pat them dry, and season both sides with salt and pepper.
How long do the scallops need to sear in the skillet?
Cook the scallops for about 3 minutes on each side until they are nicely browned and cooked through.
What liquids are used to make the scampi sauce?
The sauce is made using 1/2 cup of dry white wine and 1/2 cup of clam juice.
How much garlic is required for this recipe?
The recipe calls for 1/4 cup of chopped garlic.
How do I prepare the scampi sauce?
Sauté garlic, add the wine and clam juice mixture, boil to thicken, then stir in lemon juice and capers.
When should the lemon juice and capers be added?
Lower the heat and stir in the lemon juice and capers after the wine sauce has thickened.
How much lemon juice is used?
The recipe uses 3 tablespoons of freshly squeezed lemon juice.
How much white wine is needed?
You will need 1/2 cup of dry white wine.
How many scallops are used in this recipe?
The recipe uses 1 lb of sea scallops.
What is used to garnish the dish?
The dish is garnished with 2 tablespoons of freshly chopped parsley.
What side dish is recommended for this recipe?
It is recommended to serve this dish with a side of vibrant asparagus.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What type of oil is used for cooking?
One tablespoon of olive oil is used for searing the scallops.
How do I extract the strands from the spaghetti squash?
Once the roasted squash is cool enough to handle, scoop out the spaghetti-like strands using a spoon or fork.
What do I do with the scallops while making the sauce?
Transfer the cooked scallops to a plate and set them aside until the sauce is ready.
How long should I sauté the garlic?
Sauté the garlic for 1-2 minutes until fragrant and softened, but do not burn it.
How long do I boil the wine mixture to thicken it?
Increase the heat to high and boil for 2-3 minutes until the sauce thickens slightly.
What tags are associated with this recipe?
Tags include scallops, spaghetti squash, light meal, seafood, healthy recipe, and low-carb.
Is there salt and pepper in this recipe?
Yes, 1/4 teaspoon of salt and 1/4 teaspoon of pepper are used for seasoning.
What is the first step of the instructions?
The first step is to bring a large pot of water to a rolling boil and season with salt.