Seared Scallops With Bacon, Tarragon and Lemon

"This is so amazing! This recipe is for an appetizer but I served it with pasta tossed with a little butter and parmesan. It made enough for 3 or 4 servings when used that way. Source: Food Network Kitchens cookbook"
 
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photo by Barenakedchef photo by Barenakedchef
photo by Barenakedchef
Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
  • Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
  • Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
  • While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

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