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Yield: 2 servings
Sauté bacon in a large sauté pan over medium-high heat until it begins to brown, about 4 minutes. Add apples and onions, season with salt and pepper, and sauté until they begin to brown, about 5 minutes. Add mushrooms, garlic and Herbs de Provence and cook until the mushrooms begin to brown as well, about 5 minutes. Deglaze the pan with the Madeira and add bay scallops and tomatoes. Cook for 3-4 minutes, or until the bay scallops are done. Garnish with parsley and serve.
Wine Suggestion: Sauvignon Blanc or Viognier
This recipe was provided by Geneva Spice House from Geneva.