Pan-Seared Scallops with Apple-Onion Marmalade and Bacon
For the marmalade:
- 1/4 cup olive oil
- 2 large sweet onions such as Vidalia, cut through the stem end into thin wedges
- 2 large Golden Delicious or other baking apples, peeled, cored and cut into thin wedges
- 1/2 tsp. cumin seeds
- 2 tsp. apple cider vinegar, or more, to taste
- 3/4 tsp. salt
- Freshly ground pepper, to taste
- 6 slices lean bacon
- 18 large sea scallops, about 1 1/2 lb. total, patted dry
- Salt and freshly ground pepper, to taste
- 1 cup apple cider
In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan.
Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat.
Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.