Scallops with Bacon

Ingredients:

2 lbs grape tomatoes

1 garlic clove

2 dried red chilies

1 lemon

4 Tbsp avocado oil, divided

8 slices of bacon (can also use pancetta or prosciutto)

16 sea scallops

Salt and pepper

Directions:

1. Preheat oven to 475 F. Assemble, prepare and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Juice lemon.

2. Scatter tomatoes on a baking sheet, drizzle with 1 tablespoon of oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange bacon slices in a single layer on the other side. Roast for a further 10 minutes to crisp bacon. If you like your bacon more well done continue to crisp to your liking. Remove from the oven and set aside.

3. In a skillet over medium-high heat, heat 1 tablespoon of oil. Add garlic and chilies. Saute for one 1 minute. Remove from skillet and set aside.

4. In the same skillet add another tablespoon of oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes.

5. To serve, arrange tomatoes, two slices of bacon on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more oil and season with salt and pepper. Pair this dish with some roasted asparagus.