Pan Seared Scallops with Chardonnay Butter Cream Sauce

By Love2cook_

Ingredients

• 12 Large Sea Scallops
• 2 Roma Tomatoes, peeled, seeded and finely diced
• 4 oz slab bacon, cut in julienne
• 8 oz exotic mushrooms cut in large pieces
• 1 T EVOO
• 1 1/2 sticks unsalted butter
• 1 Cup chardonnay
• whole black peppercorns
• 1 small bay leaf
• 1/4 heavy cream
• 1/2 lemon
• salt & pepper to taste

Preparation

Step 1

For the Sauce:
Place wine, shallots, peppercorns and bay leaf in small non-reactive pan over med. high heat. Cook till reduced to 2 T., add cream and return to boil, then add cubes of butter a few at a time until almost melted, while stirring constantly until incorporated. Remove from heat, add lemon juice and season w/salt to taste, strain into a bowl and divide among 4 serving plates.

For the Scallops:
Heat a large non-stick fry pan over med. high heat, add EVOO and swirl to coat pan. Add bacon and cook till beginning to crisp. Remove bacon from pan and reserve 2 T fat, add mushrooms, season with s&p and cook 4 mins. Transfer to plate, keep warm. Wipe pan clean. Add reserved fat to pan and heat until begins to smoke, add Scallops, season with s&p and cook till they begin to carmelize, about 2 mins. Turn Scallops, add tomatoes, bacon and mushrooms, cook till warm about 2 mins. Arrange scallops over sauce and serve