Ingredients
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
Preparation
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.
