Griddled Sea Scallops with Spaghetti Squash Field Pea Relish and Red Hot Lemon Butter

Ingredients

• 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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