Seared Scallops with Bacon and Peas

In saucepan of boiling salted water, cook fresh peas for 1-1/2 minutes.

Add sugar snap peas; cook just until tender, about 1 minute. Drain and chill in ice water; drain well and return to saucepan. Set aside.

In skillet, cook bacon over medium heat until crisp. Add to peas along with
1 tbsp (15 mL) pan drippings and pepper.

Remove tough muscle from side of each scallop (if necessary); pat scallops dry. Sprinkle with salt.

In clean skillet, melt half each of the butter and oil over medium-high heat; sear scallops, in 2 batches, using remaining butter and oil and turning once, until golden brown, about 2 minutes. Remove and set aside.

Add shallots to skillet; cook over medium-low heat until softened, about 2 minutes. Add vermouth and bring to boil; reduce heat and simmer, scraping up any browned bits, until reduced by half, about 1 minute.

Whisk in broth, cream and mustard; bring to boil. Reduce heat and simmer until thickened and reduced by half, about 1 minute.

Return scallops and any juices to skillet; stir in tarragon and simmer just until scallops are opaque inside, about 1 minute.

Reheat pea mixture over medium-high heat; stir in lemon juice. Spoon onto each plate; top with scallops and sauce.

Source : Canadian Living Magazine: June 2009