Prep: 1. Chop tarragon. 2. Slice bacon crosswise into thin pieces. Make: 1. Cook bacon in skillet over medium-high heat until crisp. Transfer bacon to paper towel. 2. Blot scallops dry with paper towel and sprinkle with salt and pepper. 3. Sear scallops in same skillet over medium high heat for about 1 1/2 minutes, on both sides, until opaque. Remove scallops from pan. 4. Reduce heat to medium and add lemon juice and 2 tablespoons of water to skillet and begin scraping the brown bits from bottom of pan. 5. Add bacon and scallops and stir to blend juices, cook for 1 minute. 6. Serve scallops with bacon and pan juices. Sprinkle with tarragon.
If you'd rather leave out the bacon, then simply warm a couple tablespoons of your favorite oil!