Scallops with Bacon and Tarragon

Scallops with Bacon and Tarragon

Printable recipe for Scallops with Bacon and Tarragon provided by Cooks Corner, Green Bay.

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.


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