1 medium spaghetti squash
1 tablespoon unsalted butter
Pinch of salt
Pinch of black pepper
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
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
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
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