|Sea Scallops (patted dry)
|Salt and freshly ground pepper
|Dry White Vermouth
|Freshly Squeezed Lemon Juice
|Fresh Chopped Tarragon
|Fresh Chopped Flat Leaf Parsley
- Cook 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 won’t be much more than that, but discard extra if there is).
- 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 1.5 minutes per side). Transfer the scallops to a plate and set aside.
- Remove pan from heat and add the vermouth and lemon juice. Now return skillet to heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring sauce to a simmer and cook until reduced by half. Stir in the water.
- While the sauce reduces, slice the scallops in half vertically. Slip them into the reduces sauce with 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 and serve immediately.