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Pétoncle Lardon (Scallops with Bacon Ribbons)

Posted by on October 25, 2012

Pétoncle Lardon

Sweet, tender ocean scallops are pan seared in the glorious taste of bacon, surrounded by crispy ribbons of flavor. Easy, elegant and very flavorful. Done in less than 30 minutes.

The Recipe!
6 large sea scallops per person
3 strips of bacon
1 medium ripe tomato, seeded and diced
Herbs de Province
Sea salt and fresh cracked pepper
Butter
Truffle oil

La Methode;
Toss tomato with a few dashes of truffle oil, a pinch of salt and fresh cracked pepper

Cut bacon into very thin slivers and fry in a pan until ribbons are crisp. Remove to a plate with paper towels.
Add 2 teaspoons of butter to bacon fat in the same pan bacon was cooked and pan sear scallops on a medium to high fire, 1 1/2 -2 minutes each side. Season with a pinch of salt and pepper.
Plate scallops on a few mixed greens, top with Herbs De Province and bacon ribbons. Garnish with truffle tomatoes.

Pétoncle Lardon

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