4 center-cut bacon slices
3 large navel oranges, juiced
1 1/2 pounds scallops
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon apple cider vinegar
2 teaspoons thyme
1. Render bacon bits.
2. Take bacon out of the pan, let the oil/fat stay.
3. Sear scallops in bacon fat 2 minutes per side
4. Deglaze pan with vinegar and fresh orange juice.
5. Season with salt and pepper, add thyme.
6. Serve with fresh orange segments.