Seared Scallops with Apple Fennel Slaw


(Serves 4)

6 slices bacon, diced
2 large green apples, julienned
1 fennel bulb, julienned
1 shallot, minced
2 tablespoons mayonnaise
2 teaspoons whole grain mustard
1 teaspoon granulated sugar
1 teaspoon tarragon, minced
1/2 teaspoon celery seeds
1 teaspoon lemon juice
Kosher salt and ground pepper
12 large sea scallops, patted dry
1 tablespoon grapeseed oil
1 cup apple cider
2 teaspoons apple cider vinegar


Render bacon in sauté pan, over medium heat, until crispy. Strain and reserve both fat and bacon. Combine, in large mixing bowl, apples, fennel, shallot, mayonnaise, mustard, sugar, tarragon, celery seeds, and lemon juice. Mix well; season with salt and pepper, to taste. Refrigerate until ready to plate.

Season scallops with salt and pepper. Add to same sauté pan, grapeseed oil, and one tablespoon reserved bacon fat. Heat on high, until just smoky. Carefully add scallops to pan and sear 2–3 minutes on each side. Cook in batches to not over crowd pan. Remove from pan, set aside. Add, to pan, apple cider, and reduce by half. Remove pan from heat and add vinegar; season with salt and pepper. Place a splash of sauce on plates with slaw and scallops; garnish with bacon.