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BAY SCALLOPS SCAMPI

Diego Isio

By
@Diego

Grand Central Oyster Bar executive chef Sandy Ingber is delighted that bay scallops are in season at the historic seafood eatery “below sea level” in Grand Central Terminal. The “Bishop of Bivalves” provides this recipe of Bay Scallops Scampi served with spaghetti squash. For reservations at the Oyster Bar call 212-490-6650. For more information visit www.oysterbarny.com.


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Serves:

2

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2
fresh bay scallops
1 Tbsp
white white
4 oz
feta cheese cut into small chunks
1
avocado, diced large
spaghetti squash
fresh arugula for garnish

INGREDIENTS FOR SCAMPI BUTTER

1/4
unsalted softened butter
1 Tbsp
minced garlic
2 Tbsp
minced red onion
1 Tbsp
fresh chopped parsley
1/2 tsp
garlic powder
1 Tbsp
kosher salt
1/4 tsp
freshly ground black pepper
Dash
ground white pepper
Dash
worcestershire sauce
1
lemon, juiced

Directions Step-By-Step

1
- Place 2/3 of the scampi butter in a large saute pan over high heat and melt.
2
- Add in bay scallops and cook for about 1 minute, moving them around in the pan.
3
- Sizzle with the white wine and cook for just another minute more.
4
- Remove from heat and stir in the remaining scampi butter, Feta cheese, and avocado chunks.
5
- Serve over hot spaghetti squash and garnish with fresh arugula.
6
- Cut 1 large Spaghetti Squash in half the long ways.
7
- Remove seeds with a spoon.
8
- 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.
9
- Bake at 350 degrees for about 1 hour or until skin feels soft.
10
- 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.
11
- Gently use a fork to separate the strands of spaghetti squash

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American