Seared Scallops with Bacon and Peas
This recipe makes 4 servings
|Pper serving: about||-|
|total fat||20 g|
|sat. fat||8 g|
- Portion size: 4
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.
- 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
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