Pan Seared Scallops with a Creamy Champagne Sauce

To get started:

Ingredients
6 slices thick-cut bacon, chopped
8 ounces scallops, fresh or thawed if they were frozen
salt and pepper
3 large shallots, sliced (about 1 and 1/2 cups)
salt and pepper
2 teaspoons flour
1 tablespoon champagne vinegar (optional)
1 cup white wine or champagne (I used Sherry cooking wine)
1 and 3/4 cup chicken broth**
1/2 cup cream
2 teaspoons Dijon mustard
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
large pot of salted boiling water (for pasta)
8 ounces linguine pasta
3-4 cups fresh spinach
1/4 cup parmesan cheese, shredded (to garnish)

In a deep, high-sided skillet, cook the sliced bacon over medium heat, stirring regularly with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp and tender. Remove, then place the bacon on a plate, lined with paper towels and put aside. Switch off the heat and using a spoon to move some of the bacon fat to a little cup. Place between 2-3 teaspoons of bacon grease in the oven (for scallops)

Prepare the scallops as the bacon is frying. Be sure they're fully thawed (run under cold water if needed. Using your fingertips to extract the side muscles from each scallop if they're there (sometimes it just comes off so you don't need to think about them. It's not impossible to spot. The side muscles are only a little tough, which is why we're extracting them).

Pat each scallop with a paper towel and sprinkle with a little salt and pepper. Don't go too wild, scallops are fragile, briny on their own.

Switch the heat to medium high. When the bacon is really hot and shimmering, then add all the scallops to the skillet, one at a time, with at least 2 inches of space for each scallop.

Sear the scallops on medium - high heat for around 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. When you look, the scallop, the scallop 1/3 up the way should look cooked.

Flip each scallop cautiously, then shut the heat off immediately. Let the other side stay for around 1 minute.

Remove the scallops and place them on a plate and put aside.

Apply 1 tablespoon of the bacon grease that has been added back to the skillet.

Add the shallots to your skillet and turn the heat to med/high. Cook for about three minutes, stirring periodically. Sprinkle some salt and pepper to your liking.

Add 2 teaspoons of flour and cook for a additional minute. 

Apply 1 teaspoon of the champagne vinegar. This adds great flavor, but is optional.

Attach 1 cup of champagne or white wine. I've been using a Sherry cooking wine, when I can't find the champagne vinegar. Turn the heat up to high, and cook for around 2 minutes, until it has evaporated.

Then you add 1 and 3/4 cup of chicken broth. Keep cooking over high heat for about 3 minutes, due this until, it starts to thicken. 

Turn off the heat and whisk in 1/2 cup of the milk, 2 teaspoons of the dry mustard and 2 teaspoons of the fresh thyme.

Then you add your scallops to the skillet, and cover with the sauce to cook. Do this, on a low heat until your pasta is cooked.

When your pasta is done, plate it, and cover with your scallops and sauce. 

Garnish with some bacon, fresh thyme, and parmesan cheese.