Recipe courtesy of John Jacob
Episode: South Walton
Total:
2 hr 50 min
Active:
1 hr 35 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Spaghetti Squash:
  • 1 medium spaghetti squash
  • 1 tablespoon unsalted butter 
  • Pinch of salt
  • Pinch of black pepper 
Field Pea Relish:
  • 4 strips bacon, diced
  • 2/3 cup chopped carrot 
  • 2/3 cup chopped celery 
  • 2/3 cup chopped white onion 
  • 2 cups dried field peas
  • 1 tablespoon chopped red bell pepper 
  • 1 tablespoon chopped fresh basil 
  • 1/4 ounces garlic oil 
  • Zest and juice of 1 lemon 
  • 1 teaspoon kosher salt 
  • 1 teaspoon black pepper 
Lemon Beurre Blanc:
  • 1 cup white wine
  • 1 teaspoon chopped garlic 
  • 1 teaspoon chopped shallot 
  • Zest and juice of 1 lemon 
  • 1/2 cup heavy cream 
  • 1/2 pound (2 sticks) chilled diced unsalted butter 
Scallops:
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter 
  • 8 to 10 sea scallops (10/20 dry pack scallops), foot muscles removed 
  • 1 tablespoons BBQ rub seasoning, such as Bad Byron's 
  • Hot sauce, such as Frank's Red Hot, for serving 

Directions

For the squash: Preheat the oven to 450 degrees F. and roast the whole squash on a baking sheet about 45 minutes. Let cool and cut the squash in half. Scoop the seeds out and gently spoon the squash out of the skin into a bowl, keeping the strands as intact as possible. Gently stir in the butter and season with salt and pepper. Set aside.

For the field pea relish: Cook the bacon in a saucepan over medium heat until crisp. Add the carrot celery and onion and cook until tender, about 10 minutes. Add the peas and cover with water. Raise the heat to high and bring to a boil. Cook until the peas are tender. Strain and cool the peas in a large bowl. Add the red bell pepper, basil, garlic oil, lemon zest and juice, salt and pepper and toss well.

For the lemon beurre blanc: Simmer the wine, garlic, shallots and lemon zest and juice in a saucepot over medium-high heat until reduced by half. Add the heavy cream and reduce by half again. Reduce the heat to low and whisk in the butter slowly, piece by piece, until incorporated fully. Strain through a fine strainer and hold in a warm place until ready to use.

For the scallops: Heat the vegetable oil and 1 tablespoon butter in a skillet or griddle over high heat.

Add the scallops and brown them on one side. Turn them over and cook to medium, about 3 minutes. Remove the scallops and add the rest of the butter. Add 2 separate piles of spaghetti squash to the pan and flatten with a spatula. Cook until brown, turn them over and continue to cook until browned on both sides.

Plate the scallops on 2 plates with the spaghetti squash "hash" in the center

Drizzle some of the buere blanc around the scallops and finish the plates with some field pea relish and a drizzle of hot sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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