Bay Scallops Scampi Recipe From Oyster Bar Executive Chef Sandy Ingber

• t2 unwashed fresh Bay Scallops
• t1 tablespoon white wine
• t4 ounces Feta cheese, cut into small chunks 1 avocado, large diced
• tSpaghetti Squash, recipe follows
• tFresh arugula, for garnish
• Scampi Butter Ingredients :
• t1/4 unsalted butter, softened
• t1 tablespoon minced garlic
• t2 tablespoons minced red onion
• t1 tablespoon fresh chopped parsley
• t1/2 teaspoon garlic powder
• t1 tablespoon kosher salt
• t1/4 teaspoon freshly ground black pepper
• tDash ground white pepper
• tDash Worcestershire sauce
• t1 lemon, juiced

1. -tlace 2/3 of the scampi butter in a large saute pan over high heat and melt.
2. -tdd in bay scallops and cook for about 1 minute, moving them around in the pan.
3. -tizzle with the white wine and cook for just another minute more.
4. -temove from heat and stir in the remaining scampi butter, Feta cheese, and avocado chunks.
5. -terve over hot spaghetti squash and garnish with fresh arugula.
6. -tn a bowl with a wire whisk, mix together all ingredients until well blended.
7. Spaghetti Squash directions
8. -tut 1 large Spaghetti Squash in half the long ways.
9. -temove seeds with a spoon.
10. -tlace the 2 halves of squash, cut side down, on a sheet pan and add enough warm water to fill up about 1/2 inch on sides.
11. -take at 350 degrees for about 1 hour or until skin feels soft.
12. -tmmediately 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.
13. -tently use a fork to separate the strands of spaghetti squash.

unwashed fresh, white wine, feta cheese, follows, fresh arugula, butter, unsalted butter, garlic, red onion, fresh chopped parsley, garlic powder, kosher salt, freshly ground black pepper, ground white pepper, worcestershire sauce, lemon

Taken from www.epicurious.com/recipes/member/views/bay-scallops-scampi-recipe-from-oyster-bar-executive-chef-sandy-ingber-52936821 (may not work)