Pan-Seared Scallops w/ Apple-Onion Marmalade, Bacon & Cider Sauce

This is even better than it sounds. Perfect for autumn.

• 6 slices lean bacon
• 18 large sea scallops, patted dry
• 1 cup apple cider
• salt & pepper

For the marmalade:

• 1/4 cup olive oil
• 1 large vidalia onion, cut through the stem into thin wedges
• 1 large golden delicious or other baking apple, cored & cut into thin wedges
• 1/4 tsp cumin seeds
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• ground black pepper

Making the marmalade:

In a large fry pan over medium heat, warm the olive oil. Add the onions & cook, stirring often, until they begin to soften, about 15 minutes.

Stir in apples & cumin seeds. Cook, stirring, until the onions are golden & the apples begin to soften, about 30 minutes more. Add the cider vinegar, salt & pepper and remove from heat. Set aside.

For the scallops:

In another large fry pan over medium-high heat, fry the bacon until crisp, 3-5 minutes. Using tongs or slotted spatula, transfer to paper towels to drain. Discard all but about 1 tbsp (a light coating) of the bacon drippings from the pan.

Sprinkle the scallops lightly with salt & pepper. Return the fry pan to med-hi heat. When the pan is hot, add the scallops a few at a time & cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate & keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan & boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from heat.

Meanwhile, reheat the marmalate over med-low heat until heated through. Serve creatively: