This email came to Sam:
4-5 strips thick cut peppered bacon, diced and browned. Remove bacon from pan but leave the bacon fat. Pat 1 pound fresh scallops dry with paper towel (don’t rinse them), then salt and pepper them. Sear the scallops on each side. Plate scallops. Top with the chopped bacon and some green onion cut up.
A couple of hints: use a black iron skillet to get the best sear, and DON’T keep turning the scallops. Turn them just once.