BAY SCALLOPS SCAMPI RECIPE FROM OYSTER BAR EXECUTIVE CHEF SANDY INGBER

BAY SCALLOPS SCAMPI RECIPE FROM OYSTER BAR EXECUTIVE CHEF SANDY INGBER image

Number Of Ingredients 16

2 unwashed fresh Bay Scallops
1 tablespoon white wine
4 ounces Feta cheese, cut into small chunks 1 avocado, large diced
Spaghetti Squash, recipe follows
Fresh arugula, for garnish
Scampi Butter Ingredients :
1/4 unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash ground white pepper
Dash Worcestershire sauce
1 lemon, juiced

Steps:

- Place 2/3 of the scampi butter in a large saute pan over high heat and melt. - Add in bay scallops and cook for about 1 minute, moving them around in the pan. - Sizzle with the white wine and cook for just another minute more. - Remove from heat and stir in the remaining scampi butter, Feta cheese, and avocado chunks. - Serve over hot spaghetti squash and garnish with fresh arugula. - In a bowl with a wire whisk, mix together all ingredients until well blended. Spaghetti Squash directions - Cut 1 large Spaghetti Squash in half the long ways. - Remove seeds with a spoon. - Place the 2 halves of squash, cut side down, on a sheet pan and add enough warm water to fill up about ½ inch on sides. - Bake at 350 degrees for about 1 hour or until skin feels soft. - Immediately remove from oven and flip the squash over, being careful because they will be hot, but you don't want the squash to absorb the water on pan. - Gently use a fork to separate the strands of spaghetti squash.