Seared Scallops with Bacon and Peas Seared Scallops with Bacon and Peas

Seared Scallops with Bacon and Peas 150 Image by: Seared Scallops with Bacon and Peas 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2009



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 facts Pper serving: about

  • Sodium 1138 mg
  • Protein 25 g
  • Calories 348.0
  • Total fat 20 g
  • Potassium 653 mg
  • Cholesterol 73 mg
  • Saturated fat 8 g
  • Total carbohydrate 16 g


  • Iron 19.0
  • Folate 21.0
  • Calcium 8.0
  • Vitamin A 17.0
  • Vitamin C 43.0
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Seared Scallops with Bacon and Peas