SCALLOP GRATIN
INGREDIENTS
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2 lbs bay or sea scallops, patted dry
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1 tbsp extra virgin olive oil, divided
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3 cloves garlic, minced
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1 cup white wine
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1 cup low-sodium vegetable stock
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3 tbsp fresh lemon juice
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1 tbsp chopped fresh tarragon (or 1 tsp dried)
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pinch sea salt
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freshly ground pepper
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½ cup plain panko bread crumbs
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3 tbsp chopped fresh parsley
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1 tbsp cooked, crumbled bacon
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