Seared Scallops with Steamed potatoes

Saint - Jacques Aux Pommes Vapeur

When I walk into my office and glance over at the cookbooks lined up on the bookcase, I do feel guilty at times for neglecting to read these works of art. It is so easy to go on line today and search for a recipe....but there is just something so gratifying about opening a book, flipping the pages and searching for just the right recipe for a future meal.Yesterday was one of those days. I had some extra time and I also had all of the ingredients at my fingertips. ( It really ticks me off when I find something delicious to make and  I don't have all the ingredients. I try so hard not to make unnecessary runs to the grocery store.) So, I grabbed The French Market written by JoAnne Harris & Fran Warde and trotted off to the kitchen to whip up and re-created this rustic regional specialty. Using ones imagination,  there could be many variations to this recipe.

Serves 6

1 1/2 pd of small boiling potatoes. You can use white or red skinned.

7 oz. of thick bacon. I used half the package.Tear into thick strips after it has cooked.

1 T. of white vinegar.

A bunch of fresh tarragon, leaves chopped. I sprinkled a tad of dried tarragon for finishing touch.

3 T. olive oil.

Sea salt, to taste.

Freshly ground pepper, to taste.

18 medium sea scallops. I used 5 really large ones.

3 T. of unsalted butter.

Steam the potatoes until tender. Meanwhile, heat 1T. of the oil in a large skillet over medium high-heat. Add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to paper towels to drain. When the potatoes are tender, cool until easy to handle and slice them into thick rounds. Mix the sliced potatoes, bacon, the remaining 2 T. of oil,vinegar and tarragon (reserve a bit for the garnish in a bowl) and season with salt and pepper.

Rinse the scallops and pat dry on paper towels. Heat the butter in a very large skillet over medium-high heat. Add the scallops and cook until golden, about 1 minute on each side. Divide the warm salad among 6 dinner plates. Top each with three scallops, sprinkle with reserved tarragon. Serve immediately.