Sea Scallops Piccata with Caramelized Spaghetti Squash

When you want a special dinner sea scallops are
 a nice choice. In this recipe they are served on
 top of spaghetti squash. I showed  how easy it
is to make it in my previous post.

 Break the recipe down into small steps and
it’s simple, easy, and done in 20 minutes.

 First, make the squash as shown HERE
and set that aside.

 Have the other ingredients ready

because it goes quickly from here.
 Blot dry the scallops with a paper towel
and season with salt and pepper.
Next make the lemon piccata sauce.
Whisk to emulsify. 

 Add the capers and chives and

 set that aside while you cook the scallops.

 Brown the scallops on both sides in olive oil
 and remove to a heated plate and keep warm
 with the other dinner plates in a low oven.

 Now, add the butter and sage to the pan .

 Saute until the butter is a golden brown.

 Add the spaghetti squash to the pan.

Toss around in the browned butter until lightly
 golden, about 5 minutes. Season with salt, pepper, 
and lemon juice
To give it a special ta-da! presentation,
 arrange the squash in a long line
 on a heated plate and top with the 
scallops. Spoon on the reserved warm 
piccata sauce and serve.

Sea Scallops Piccata with 

Caramelized Spaghetti Squash
1 spaghetti squash cooked ~ as seen HERE.
1 lb sea scallops
2 T olive oil
1 stick butter (8 T)
2 T lemon juice
2 T capers
2 T chopped chives
10 fresh sage leaves
salt and pepper
Piccata Sauce:
In a small sauce pan bring 2 T water to a  boil.
Turn off heat and add 6 T butter, cut up. 
Whisk to incorporate into an emulsified  melted
butter sauce. Add 1 T lemon juice and 
chives. Set aside.
Heat a large saute pan over medium-high and
add the 2 T olive oil. Season the scallops with 
salt and pepper. Add to the hot oil and brown
for about 3 minutes per side. Transfer to a plate
in a warm oven while you finish the squash.
In the same saute pan add the remaining 2 T 
butter and the sage leaves. When the butter
begins to brown add the spaghetti squash and 
toss it in the browned butter until lightly golden,
about 5 minutes. Season with salt, pepper, and
the remaining 1 T lemon juice. 
To Serve:
Arrange the squash in a straight line on the heated
plates. Place the scallops on top of the squash. 
Spoon on the reserved piccata sauce. 
Serve immediately. Serves 4

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