Spaghetti Squash with Bay Scallops
1 Medium Spagetti Squash, quartered
8 Slices Applewood Smoked Bacon
18 Medium Bay Scallops
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.
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.
Put ring in center of plate. Add 1 serving of squash, bacon and currants.
Place 3 scallops on top of squash.
Top with sauce.