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1
Bring a medium pot of heavily salted water to a boil.
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2
Meanwhile, remove the fava beans from their pods and discard the pods.
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3
Boil the favas in the salted water until the bean inside each skin is bright green and firm but not hard, about 1 to 2 minutes.
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4
Drain the beans in a colander and run cold water over them to cool.
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5
Once cool, peel the light green skin from each bean to reveal two bright green inner halves; discard the skins.
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6
Place the favas in a small bowl and set aside.
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7
Place the bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until crisp, about 6 to 8 minutes.
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8
Remove with a slotted spoon to a paper-towel-lined plate and set aside.
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9
Also set the pan aside with the bacon fat.
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10
Using paper towels, pat the scallops very dry and season with salt and pepper.
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11
Heat the frying pan with the reserved bacon fat over high heat until smoking.
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12
Place the scallops in the pan and sear until the bottoms are deep golden brown, about 3 to 4 minutes.
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13
Using tongs, flip the scallops (if the scallops stick, wait until they naturally release before flipping) and sear the second side until the scallops are opaque in the center, about 1 to 2 minutes more.
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14
Transfer to a plate.
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15
Meanwhile, melt the butter in a medium frying pan over medium heat.
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16
When the foaming subsides, add the shallot, season with salt and pepper, and saute until softened, about 4 minutes.
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17
Stir in the reserved favas and the snap peas and saute until heated through, about 2 minutes.
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18
Remove from the heat and stir in the vinegar, tarragon, and reserved bacon.
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19
Season with salt and pepper.
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20
To serve, divide the vegetable saute between 2 plates and nestle 6 scallops on top of each serving.
