Ingredients
4cupschicken stock
1red bell pepper
1orange bell pepper,or yellow
4slicesapplewood bacon,smoked
2cupsarugula
lemon juice,fresh
olive oil
salt and pepper
4sea scallops,extra large
Preparation
Bring 4 cups of chicken stock to boil in two saucepans, 2 cups in each. Add red bell peppers to one saucepan and yellow or orange bell peppers to the other. Cook until soft.
Puree the bell peppers separately in a blender until smooth; season with salt and pepper to taste. Reserve.
Sauté bacon until nice and crisp; reserve.
Toss the arugula with fresh lemon juice and olive oil. Season to taste with salt and pepper.
Season the scallops with salt; check to see if the muscles are removed from the side of the scallops.
Bring the pan to very high heat and add 2 tablespoons olive oil. Sear scallops until nicely browned on both sides.
Serve scallops atop a bed of arugula. Garnish the plate with the pepper coulis and balance the bacon atop the scallop. Enjoy!
