Scallops with White Beans and Bacon

I never would have guessed that seared scallops could pair so perfectly with beans and bacon, but this dish was love at first bite. It’s brimming with some of my favorite flavors: the richness of applewood smoked bacon, the brightness of cherry tomatoes, and the sophistication of fresh tarragon—all beautifully woven together. Everything is quickly cooked in a skillet to preserve its natural flavors and textures, then topped with delicate scallops seared to golden-brown perfection. For me, this dish is a celebration of the exquisite ingredients provided by nature. Pair it with a glass of your favorite white wine for a truly beautiful dinner. Budmo!

Serves 4

INGREDIENTS

• 1 pound fresh scallops, rinsed and pat dried

• 3 tablespoons vegetable oil, divided

• 4 slices bacon, thinly sliced

• 1 clove garlic, minced

• 1/4 teaspoon red pepper flakes

• 15 1/2 ounces white cannellini beans (1 can), drained and rinsed

• 1 cup chicken stock

• 1/2 teaspoon red wine vinegar, or to taste

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 1/2 cups mixed cherry tomatoes

• 2 tablespoons chopped tarragon, plus more for garnish

• 1 medium shallot, finely chopped

• 1 tablespoon butter

• 1 tablespoon extra virgin olive oil, for garnish

INSTRUCTIONS

Season the scallops with a generous pinch of salt and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and golden, about 3 minutes. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.

Add the beans and mix well. Pour in the chicken stock and bring to a simmer, seasoning with vinegar, salt, and pepper. Simmer over medium-low heat for about 10 minutes, or until most of the liquid has evaporated. Transfer the beans to a bowl and set aside.

In the same skillet, heat another tablespoon of oil over medium-high heat. Add the tomatoes and cook, shaking the pan occasionally, until they are soft but not mushy, about 5 minutes. Add the shallot and tarragon, mixing well. Adjust seasoning if needed.

Heat the remaining oil and butter over medium-high heat in a separate large frying pan. Fry the scallops in batches, about 1 to 2 minutes per side, until opaque and golden brown. Transfer to a platter.

Place a generous amount of the bean mixture on each serving plate. Top with a few scallops, drizzle with extra virgin olive oil and finish with freshly ground black pepper and tarragon leaves for garnish.