8 large Sea Scallops
8 slices Pre-Cooked Bacon
¼ cup All Purpose Flour
Sea Salt & Pepper to taste
1 tablespoon Olive Oil
1 teaspoon Butter
3 Roma Tomatoes, sliced into ½ in rounds
Lemon Mustard Sauce:
¼ cup Fresh Lemon Juice (about 4 lemons)
2 tablespoons Cherchie's Champagne Mustard
¼ cup+/- Olive Oil
1 tablespoon Pine Nuts
2 handfuls fresh Cilantro (about 2 cups)
Sea Salt and Pepper
Make the pesto by placing the pine nuts, cilantro and a pinch of salt and pepper into a food processor. With the processor running, drizzle in some olive oil until a paste consistency is achieved. Set aside.
Rinse and pat dry the scallops and dredge them through flour that has been seasoned with a bit of salt and pepper. Wrap a slice of bacon around each scallop like a ribbon.
Melt the butter and olive oil in a fry or sauté pan over medium heat. Place the scallops in the pan with the bacon flaps down. Sauté for about 2-3 minutes on each side, or until they are golden brown and semi-firm to the touch.
Prepare your serving plates by placing a tomato slice in the center of the plate. Place a cooked scallop on top of each tomato slice, and top with another tomato slice. Finally, top that with another more scallop (2 tomatoes and 2 scallops in each tower).
Deglaze the pan with the lemon juice, scraping up any bits in the pan. Add the mustard to the pan, stir to blend together, and remove from heat.
Place a spoonful of each sauce on each plate and flourish with the back of a spoon to make a decorative presentation. Serve immediately.