Sea Scallops "Piccata" with Caramelized Spaghetti Squash, Capers and Raisins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 spaghetti squash, about 4 pounds halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into tablespoon sized pieces, plus 3 tablespoons
2 tablespoons fresh lemon juice
2 tablespoons capers
6 caperberries, halved
2 tablespoons golden raisins soaked in 1/4 cup white-wine vinegar, drained (for best results, soak overnight)
2 tablespoons chopped chives
24 large sea scallops
10 fresh sage leaves
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Directions: |
Directions:To make the squash: Preheat oven to 425º. Scrape out and discard the seeds from the squash halves. Season the squash with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Place cut side down on a foil-lined baking sheet and bake until fork tender, about 30 minutes.
When the squash is cool enough to handle, pull a fork lengthwise through the flesh to separate it into long strands. Set the squash aside.
To make the piccata sauce: In a medium saucepan, bring 2 tablespoons of water to a boil. Reduce heat to medium-low and, whisking constantly, add 1 stick of the butter, in pieces, until it is all melted. (Add another piece only after the one before it is fully melted; don't let the sauce come to a boil or it will separate). The result should be a creamy, emulsified melted-butter sauce. Add 1 tablespoon of the lemon juice, the capers, caperberries, raisins and chives to the butter and set aside.
To finish the dish: Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons of olive oil. Season the scallops with salt and pepper and add to the hot oil. Brown on the first side for 3 minutes. Turn over and cook another 3 minutes on the other side. Transfer the scallops to a plate and tent with foil while you make the squash.
In the same pan, add the remaining 3 tablespoons of 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 the squash with salt, pepper and the remaining tablespoon of lemon juice. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Jeff found this recipe in the Wall Street Journal when we were living in Florence. We make variations of the recipe that omit the raisins, and don't use nearly as much butter as the recipe calls for.
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