Bay Scallops Scampi Recipe From Oyster Bar Executive Chef Sandy Ingber

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

Steps:

• In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
• Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
• In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
• Rinse and pat dry scallops. Season with salt and pepper.
• When tomatoes are softened, squeeze out water and roughly chop.
• In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
• Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
• Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
• Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
• Add back to the sauce the scallops and any juices and the fresh herbs.
• Toss with the pasta and top with parmesan cheese.

Steps:

• In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
• Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Steps:

• In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
• MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
• Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
• Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
• Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
• COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.

Steps:

• Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
• Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
• Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
• Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
• Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
• Spoon scallops over buttered toast and serve immediately.

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.