Ingredients
-
1
-
8
-
-
1
-
1/4
-
2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
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, 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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). |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
