Bay Scallops Scampi Recipe From Oyster Bar Executive Chef Sandy Ingber

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   ["- 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 1/2 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."]

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