Broiled Scallops with bacon bits and tarragon in a balsamic vinegarette.

Ingredients

1/2	pounds scallops
20	grams bacon
4	tablespoons tarragon, fresh
1/4	cups balsamic vinegar

Directions

Cut the bacon into small pieces, and then render it in a low heat pan. Reduce the balsamic vinegar to a light suryp. Rinse and drain the scallops. Salt and pepper the scallops. In purchased scallop shells, place 1 tbsp fresh tarragon. Divide the rendered bacon bits into each of the shells and place one scallop in each. Remove half of the bacon fat into a dish, in the pan with the remaining bacon fat at the balsamic vinegar VERY CAREFULLY. Allow this to boil for one minute to emulsify them. Pour an equal amount over each scallop. Place into a broiler 10 inches from the heat and watch carefully, the scallops are done when they turn opaque, about 4 minutes.

Categories

Seafood, Main Dish, American, Broil

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in magnesium High in phosphorus Very high in selenium High in vitamin B12

Bad points High in sodium