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


★★★★★ 1 vote

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

How to Make Spicy Bacon Sea Scallops w/Tarragon Cream


  1. mix spices, sugar and coffee
  2. 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)
  3. pre heat broiler and lightly oil top rack of broiler (do not line with foil)
  4. spread sugar mixture on sliced bacon
  5. 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
  6. 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

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