1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops

1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.

2.To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes.

3.Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.

4.Lightly toss frisée with a pinch of salt and a drizzle of olive oil.

5.Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person

Wrap one bacon piece around each scallop; secure with toothpick. Cook pasta according to package directions. Drain pasta; return to pan

Meanwhile, heat small nonstick skillet over medium heat. Add scallops; cook 2 to 3 minutes on each side or until bacon is crisp and scallops are opaque. Remove scallops from skillet; discard toothpicks. Reduce heat to low

Melt margarine in same skillet. Add onion and garlic; cook and stir 1 minute or until onion is tender. Remove from heat.

Add onion mixture to pasta; toss lightly. Place on serving plate. Top with scallops. Season with pepper.