Seared Scallops with Tarragon and Bacon

Sea scallops, with a seared brown crust and an inside barely cooked, have great texture and delicious sweetness. Scallops pair well with tarragon and the small amount of bacon in this recipe adds a little much-needed fat to the dish. See buying scallops.

Makes two servings.

Ingredients:

6 diver sea scallops, foot removed and patted dry
1 slice of bacon
1 tablespoon unsalted butter
1/4 cup dry white wine, Chablis recommended
2 tablespoons freshly-squeezed lemon juice
1 tablespoon fresh tarragon leaves, chopped
sea salt, to taste
freshly-ground black pepper, to taste

In a medium sautepan over medium heat, cook the bacon until crispy but not crisp. Remove and drain on a paper towel.

Keeping the bacon drippings—there should only be about one tablespoon—add the butter and increase the heat to medium high. Season the scallops with salt and pepper. Add the scallops and sear until brown, about 90 seconds per side. Reserve scallops to a plate and remove the saute pan from the heat.

To the pan, add the wine and lemon juice, stirring to incorporate and deglaze any bits from the bottom of the pan. Return the pan to the heat, lowered to medium. Stir, reducing the sauce by half.

Drop the heat to low. Add the scallops and tarragon to the pan. Stir to incorporate. Adjust the salt and pepper if needed. Cut the bacon in half. Serve immediately, with three scallops and with a slice of bacon atop per plate.