Today's recipe is for bacon-wrapped sea scallops served with sauteed vegetables and topped with a Dijon mustard, lemon and fresh tarragon vinaigrette.
12 sea scallops
6 pieces regular sliced bacon
extra virgin olive oil
2 tbsp finely chopped fresh tarragon
1 tsp Dijon mustard
1 cup thinly sliced peeled carrots
1 cup thinly chopped onion
1 cup 1-inch long asparagus
1 cup frozen peas
To make the vinaigrette, squeeze the juice of 1/2 lemon through a strainer into a mixing bowl.
Add two parts extra virgin olive oil, two tablespoons of finely chopped fresh tarragon and one teaspoon of Dijon mustard.
Throw in a crack of black pepper, and whisk it up.
For the sauteed vegetables, add a splash of olive oil to a large, heavy-bottomed non-stick pan.
Saute one generous cup each of thinly sliced peeled carrots and thinly chopped onions on medium to medium high heat.
While keeping an eye on the carrots and onions, wrap half a piece of regular sliced bacon around the circumference of each sea scallop. Secure the loose end of the bacon with a wooden toothpick.
After the carrots and onions have softened up a bit, add a one generous cup of 1-inch long chopped asparagus, and continue to cook along.
Turn the heat to medium high underneath another heavy-bottomed non-stick or cast iron skillet, and add the scallops bacon-side down.
Continue to turn the scallops around, crisping the bacon up on all sides. Finish by letting the scallops cook on the flat sides.
Once the asparagus is tender crisp, add about one cup of frozen peas to the vegetable mix. Let the peas warm through, and then turn the heat off.
If owned, use a splatter guard to cover the scallops, and once they're cooked, remove the toothpicks, and serve them up with the vegetables and the vinaigrette over the top.