Surf and Turf Sliders with Maine Lobster Sauce

Directions:

In a large pan over medium heat, sauté the bacon until the fat is rendered and the bacon is crispy; remove bacon to paper towels to drain. Reserve the bacon drippings in the pan.

Maine Lobster sauce:

Heat a saucepan on high heat, and whisk together lobster base, tomato paste and sherry. Let it come to a boil, and cook for 10 minutes; then add 1 teaspoon chipotle pepper and heavy cream. Bring back to a boil, reduce heat to low, and simmer for 25 minutes, stirring occasionally. Take pan off the heat, and add 1 teaspoon of tarragon, and lobster meat, and then whisk in butter, 1 tablespoon at a time.

Wrap focaccia in foil, and put in a 250° oven.

sliders:

In a food processor, combine scallops, olive oil, salt, black pepper, cayenne pepper, 1 teaspoon chipotle pepper, 1 teaspoon tarragon, and lemon juice. Pulse until coarsely chopped but mixture still has noticeable pieces of scallop. Scrape into a bowl and fold in panko breadcrumbs. Form 12 evenly sized sliders.

Put enough canola oil into the frying pan with the bacon drippings to come up around 1⁄8-inch. Turn burner to medium-high. Cook sliders for 3 minutes on each side.

assembly:

Spoon 1 1⁄2 teaspoons of lobster sauce onto 12 focaccia toast halves, divide arugula evenly among each bottom half of the focaccia toasts. Top arugula with one slider and a slice of bacon; top with another focaccia toast and additional lobster sauce. Secure with a skewer and serve.