Ingredients
- 2 slices bacon, cut crosswise into thin pieces
3/4 LB sea scallops, foot removed, if necessary, and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup dry white vermouth
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
Description
Adopted From Food Network's Seared Scallops With Bacon, Tarragon And Lemon
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter