INGREDIENTS
3 center-cut bacon slices, cut into 1/2 -inch pieces
6 cups, thinly sliced green cabbage
1 TBSP. chopped fresh thyme
1/2 cup water
1 1/2 cups chopped apple
4 TBSP. cider vinegar
1/2 tsp. black pepper
1 TBSP. canola oil
16 large scallops
1/4 tsp. salt
2 tsp. chopped fresh dill
DIRECTIONS
Cook bacon pieces in Dutch oven until crisp.
Remove bacon pieces from pan, reserving 1 1/2 TBSP. drippings in pan.
Add sliced cabbage and chopped thyme to pan; saute for 2 minutes, stirring occasionally.
Add the 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 another 5 minutes. Stir in cooked bacon and 1/4 tsp. pepper.
Heat a large, heavy skillet over high heat.
Add oil to pan.
Sprinkle scallops with remaining salt and remaining pepper.
Add scallops to pan; cook 3 minutes on each side or until scallops are done.
Place 1 cup cabbage on 4 plates.
Arrange 4 scallops on each serving, then sprinkle each with 1/2 tsp. dill.
Serves 4.
