6 Large (1" diameter) Scallops
3 slices Polyface bacon (or prosciutto)
3 T Rendered bacon fat (or butter)
2 T butter
2 cloves garlic, finely chopped
8 Cremini or wild mushrooms, thickly sliced
1 t tarragon
1/4 C white wine or dry vermouth

Preheat oven to 375F

Wrap each scallop in 1/2 slice of bacon and secure with a bamboo skewer. Top with a 1/4 t of butter. Divide the chopped garlic among the wrapped scallops.

Place in oven until the bacon is translucent. Remove.