Tested till perfect Seared Scallops with Bacon and Peas

Seared Scallops with Bacon and Peas

To round out this elegant main course dish, serve it with buttered baby new potatoes. Freshly snipped pea sprouts or pea tendrils make a lovely garnish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 cup 1cupfresh peafresh peas
  • 6 oz 6ozsugar snap peasugar snap peas, trimmed
  • 6 slices 6slicesbacon, quartered
  • 16 16sea scallopsea scallops, (about 14 oz/400 g)
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspsalt
  • 1 tbsp 1tbspbutter
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/3 cup 1/3cupfinely chopped shallotshallots
  • 1/4 cup 1/4cupdry white vermouth or sodium-reduced chicken broth
  • 1/2 cup 1/2cupsodium-reduced chicken broth
  • 1/4 cup 1/4cupwhipping cream
  • 2 tsp 2tspDijon mustard
  • 4 tsp 4tspchopped fresh tarragon
  • 1-1/2 tsp 1-1/2tsplemon juice
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Pper serving: about

cal 348 pro 25g total fat 20g sat. fat 8g
carb 16g fibre 4g chol 73mg sodium 1,138mg
potassium 653mg

% RDI:

calcium 8 iron 19 vit A 17 vit C 43
folate 21
All rights reserved. TVA Group Inc. © 2015