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Spaghetti Squash with Bay Scallops


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Serves | Prep Time | Cook Time

Ingredients

1 Medium Spagetti Squash, quartered
8 Slices Applewood Smoked Bacon
18 Medium Bay Scallops
Currants
5 tablespoon Butter
1 handful Parsley, chopped
1/2 cup Chardonnay


Squash may be made 1 day ahead.


Heat oven to 400 degrees


Trim bacon to cover exposed flesh of squash.


Bake squash flesh-side up until fork tender and edges are just turning brown.


Remove squash and bacon from oven.


Dice bacon.


Remove flesh from squash with a fork.


Sautee bacon and squash in butter. Add currants at last moment.


Sautee scallops in butter.


Remove scallops and deglaze with wine. Add parsley at last moment.


PLATE:


Put ring in center of plate. Add 1 serving of squash, bacon and currants.


Remove ring.


Place 3 scallops on top of squash.


Top with sauce.


Pairs Well With


Notes

A dash of local for every season
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