Seared Scallops with Bacon, Cabbage, and Apple

 

 Ingredients

3 center-cut bacon slices, cut crosswise into 1/2-inch pieces
6 cups thinly sliced green cabbage
1 tablespoon chopped fresh thyme
1/2 cup water
1 1/2 cups chopped Fuji apple (1 medium)
3 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
16 large sea scallops (about 1 pound)
1/4 teaspoon salt
2 teaspoons chopped fresh dill

 

Direction:

Cook bacon pieces in a Dutch oven over medium-high heat until crisp. Remove bacon pieces from pan, reserving 1 1/2 tablespoons drippings in pan.

Add sliced cabbage and chopped thyme to pan. Sauté for 2 minutes, stirring cabbage mixture occasionally.

Add 1/2 cup water, scraping pan to loosen browned bits. Bring mixture to a boil. Reduce heat to medium; cover pan. Cook 5 more minutes.

Stir in chopped apple and cider vinegar; cover. Cook 5 minutes. Stir in cooked bacon and 1/4 teaspoon pepper.

Heat a large, heavy skillet over high heat. Add oil to pan; swirl to coat.

Sprinkle scallops with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.

Add scallops to pan; cook 3 minutes on each side or until scallops are done.

Place about 1 cup cabbage mixture on each of 4 plates.

Arrange 4 scallops on each serving. Sprinkle each serving with 1/2 teaspoon dill.