Spicy Bacon Sea Scallops w/Tarragon Cream

Lisa 'Gayle' Goff


All I can say is YUMM! this is my second entry for the ninja challenge

pinch tips: How to Freeze Fish, Meat & Poultry



30 Min


6 Tbsp
packed dark brown sugar
1 Tbsp
curry powder
1 tsp
espresso powder, instant
1/2 tsp
cayenne pepper
7 slice
thick cut bacon
7 medium
sea scallops, tough ligament removed


1/3 c
chicken stock
1/3 c
white wine
1/3 c
creme fraiche (or sour cream in a pinch)
1 Tbsp
fresh tarragon
2 Tbsp
corn starch dissolved in 1 t stock

Directions Step-By-Step

mix spices, sugar and coffee
cook bacon in a large skillet over med heat until some fat has been rendered and edges begin to brown slightly (about 2-4 minutes)
pre heat broiler and lightly oil top rack of broiler (do not line with foil)
spread sugar mixture on sliced bacon
prepare Tarragon sauce: In a small sauce pan over med heat bring stock and wine to a boil (which removes alcohol for those of you who do not partake) Add tarragon and simmer 5 minutes

Mix corn starch and in 1T stock and stir into simmering stock, Cook until thickened - it should be quite thick

Remove from heat and stir into creme fraiche
lay out bacon and scallops and broil 4-5" from heat turning once until bacon is browned and scallops are opaque about 6 minutes total

serve on top of tarragon sauce immediately

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood