Cook bacon in a large sauté pan over medium heat. Render until crisp, remove bacon and half of the bacon grease. Reserve grease and rendered bacon separately.
In the same pan over medium heat, add the Key West blend and sauté for 5 min. Add garlic and cook for an additional 2 min. Season with salt and pepper.
Spread the waffle cubes on a half pan and toast in a 350 oven for 5 min.
Heat the bisque and half and half in a small saucepan over medium low heat. Add tarragon, stir well, and when the mix comes to a simmer, cook for 2 min. Remove from heat.
Heat a thin-bottomed pan over medium heat. Add reserved bacon grease, swirl, then add the scallops. Make sure they are spaced apart. Season with some freshly cracked black pepper. Sear for 2+ min or until you start to see a nice crust form along the sides of the scallop. Flip, then turn heat off.
To plate: pile veggies in the middle, ladle sauce around veggies, place scallops on edges of vegetables directly on sauce, pile waffle cubes in center, then sprinkle fresh chives and reserved bacon around plate.
Ingredients
4 ea Empire's Treasure® Scallops, U-10, thawed and patted dry
6 oz Ridgecrest® Key West Vegetable Blend
2 oz Ridgecrest® Bacon, Applewood Slice(s), 1 in. dice
