Spaghetti Squash With Scallops And Hollandaise

• 1 Spaghetti squash
• 1 Garlic head
• Drizzling of olive oil
• 2 T water
• 1 1/2 to 2 pounds scallops, large or bay
• Paprika
• 4 Slices bacon, chopped
• 1 Zucchini squash, large diced
• 1 Yellow squash, large diced
• 2 Bunches scallions, white ends and 1/2 green ends large diced, remaining green ends sliced thinly
• 1 Box grape tomatoes
• 3 Lemons, squeezed for juice
• 1 Stick of butter
• 1 pint heavy whipping cream or half and half
• 2 Packages of Knorr Hollandaise mix

1. Preheat oven to 350 degrees F.
2. Cut spaghetti squash in half lengthwise removing seeds and excess strands. Place face down into pan lined with foil and 1 inch of water.
3. Cut top off of garlic head and trim sides to expose tops of any remaining individual cloves. Coat head with olive oil. Wrap in piece of foil along with 2 T water. Place into pan with spaghetti squash.
4. Bake for 45 minutes to 1 hour. Squash should be tender to touch with fork, but still slightly firm.
5. Pat scallops dry on paper towels and sprinkle with paprika.
6. Saute chopped bacon in large nonstick frying pan on medium heat until crisp. Set aside. Reserve pan and drippings.
7. Raise heat to medium-high. Place scallops into hot pan, do not overcrowd. Cook approximately 2 minutes on each side. They should have a slightly "pan grilled" appearance on the outside, and when touched should feel as if your pressing on a balloon filled with air, that springs back. Continue to cook scallops in batches, set aside.
8. In the same pan, saute zucchini and yellow squashes on medium-high heat for 4-5 mins, again allowing a "pan grilled" appearance, do not overcook. Set aside. Do the same for white ends and 1/2 the green ends of scallions and set aside. Saute the grape tomatoes for 1-2 minutes shaking the pan a few times. Set aside.
9. On medium heat using the same pan, add butter and juice of 2 lemons, whisk until bubbling. Add cream and whisk until heated through. Add hollandaise mixes and whisk thoroughly to disseminate any lumps. Bring to bubbling for 3-4 minutes, turn heat to low. Remove squash and garlic from oven. Remove from pan and cool 10 minutes. With oven mit and fork, tine out strands of spaghetti squash into large bowl. Toss warm squash with juice of 1 lemon.
10. Raise sauce to medium heat again until bubbling. Squeeze out garlic into sauce and whisk. Add all reserved ingredients to rewarm.
11. Serve sauce over bed of spaghetti squash and sprinkle with remaining scallions.

garlic, drizzling of olive oil, t, paprika, bacon, zucchini, yellow squash, scallions, grape tomatoes, lemons, butter, cream, hollandaise mix

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-with-scallops-and-hollandaise-1201499 (may not work)