Seared Scallops with Bacon, Tarragon and Lemon
Show: Emeril Live
Episode: Food Network Kitchens
Rate This RecipeRead users' reviews (22)
- Recipe categories: Meat, Bacon, Fruit, Lemon, Shellfish, Scallop, Pork,
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Average Rating:
Total Reviews: 22
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By pesoqueen1_7089741
Irvington, NY
on January 12, 2013
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I understand why some chefs say get dry packed scallops. Mine exuded lots of salted water which not only made it hard to get a good sear, it also was too salty. Also, I thought 2 TBS lemon juice was too much. I will make again but will be much more careful to dry out the scallops and reduce the lemon. A little red pepper might be a nice touch as well.
By Luly Zalez
Asheville, NC
on October 06, 2012
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Switched out the vermouth for Chardonnay and the tarragon for rosemary finely chopped, over Risotto...delicious! A repeat for sure!!!
By tcarberry
Humble TX
on July 20, 2011
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This is a recipe that I will use again
By ginny k c
on April 01, 2011
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My husband and I truly enjoyed this recipe. I included eight large shrimp along with the scallops and the result was great. I cut the recipe in half but did fry two pieces of Nueske bacon, a Wauwatosa,Wi. favorite and that added additional flavor. This is such an easy meal to prepare, somewhat economical, and yet cheaper than eating it at a local up-scale restaurant. Served it with a side of brown rice that had scallions and toasted pecans in the mix. What a dinner!
By rockblonn_12870081
Mission Viejo, 43
on June 26, 2010
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We didn't have any bacon on hand so I sliced some pancetta off of a slab instead and it was great. Will make it again with bacon (and with prosciutto. One of our new favorite recipes for scallops.
By sierrariner_105...
Texas
on March 18, 2010
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I tried this last night for a dinner party and it was awesome. Very easy to prepare and so delicious. This is a recipe that I will use again and again.
By Nutzaboutcooking
charlotte, NC
on February 17, 2010
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We make this all of the time. It is by far, the best recipe we've found for scallops. For those that do not like the taste of vermouth, you may want to try substituting white wine or chicken broth. I happen to love the mix of vermouth and tarragon.
By eheldenbrand_12...
San Francisco, 43
on January 03, 2010
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I made this dish for a last minute dinner party with my boyfriend and another couple. To serve as a main course, I piled the scallops onto a bed of thinly sliced roasted potatoes and steamed spinach. Beautiful presentation, and great tasting! I omitted the vermouth, since I didn't have any on hand, but it still came out wonderful - lots of compliments. The bacon really soaks up the lemon, which can be a little overpowering (I used juice of one whole lemon, but I will definitely make this dish again!
By wbwaller_12489029
Haddam, 45
on December 27, 2009
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This recipe was so delicious! I did omit the vermouth (hate it for a little extra lemon juice and used extra olive oil not butter!!! Served with some greens no additional dressing. BUT awesome...so much flavor! I will make it again!!
By calvin24_11177819
phoenix, AZ
on May 16, 2009
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Having lived in Florida and diving for my own scallops, these (PROBABLY PREVIOUSLY FROZEN in land locked Arizona couldn't have been any better. This isn't going to be a special occasion entree, this is going to be as often as possible. Will try it with shrimp too.