SCALLOPS WITH BACON AND TARRAGON (serves 6)
3 slices thick cut bacon, chopped
12 large scallops, muscle tag removed
salt and pepper
2 TBS unsalted butter
1/4 cup dry white wine
juice from 1 lemon
1 TBS fresh tarragon leaves
1 TBS fresh flat-leaf parsley
In a medium skillet, cook the bacon until crisp. Remove from the pan and drain on a paper towel lined plate.
Season the scallops with salt and pepper. Remove all but 2 TBS bacon fat from the pan and add the butter. Increase the heat to medium-high and sear the scallops (6 at a time) for about 2 minutes per side, until they form a good sear but still opaque in the middle. Once the first batch of scallops are cooked, repeat with the remaining scallops. Place all scallops on a platter.
In the same pan, add the wine and lemon juice and scrape the bottom of the pan with a spoon to loosen any brown bits. Stir in the herbs and bacon. Taste, and season with salt and pepper if needed. Pour over the scallops.