How to make it

1. Cut each squash into 8 pieces (approx. 1½”-thick each). Using a round cookie or biscuit cutter, shape the squash pieces into similar disks, then remove the seeds. Note: When scooping out the seeds, take care not to remove too much of the squash flesh, as that will serve as support for the scallop stuffing later.
2. Cook the squash in boiling water until medium-well done, drain, and set aside.
3. Marinate scallops slightly in a mixture of Lee Kum Kee Chicken Bouillon Powder, black pepper and olive oil. Sauté scallops over high heat until both sides are golden brown and medium-well done. Stuff the scallops into squash and place the stuffed squash rounds on a baking sheet.
4. Mix Lee Kum Kee Sriracha Mayo, lemon juice, and condensed milk well and spread evenly over the stuffed squash. Preheat the oven to 450ºF and bake for 5 minutes. Turn the oven to Broil and cook for another 2 minutes, until mayo turns golden brown.
5. Remove squash from the oven, place on a plate, garnish with cilantro. Ready to serve.
6. Tip: Hairy squash can be replaced with cucumbers.