Serves 6
Prep time: 20 minutes

Serve with good sourdough bread for mopping up any extra vinaigrette.

1/2 pound fresh baby arugula, trimmed, or one 6-ounce bag
12 large scallops, white tabs removed
Salt and freshly ground pepper
6 slices bacon, diced
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil

First, divide the arugula between six large plates. Pat the scallops dry and season them with salt and pepper. Set aside.

Heat a large, heavy skillet over medium heat. Add the bacon and cook until crisp, 4 to 5 minutes. When the bacon is done, transfer it (with the grease) to a bowl. Increase the heat to medium-high.
When hot, add scallops. Cook for 3 to 4 minutes per side, undisturbed, or until golden brown on both sides but still a little squishy to the touch—you want them to remain soft in the center.
Top the arugula with the hot scallops, reduce the heat to medium, and return the bacon (with about 3 tablespoons of the fat) to the heat. Add the vinegar, being careful not to breathe it in as it cooks off, and simmer for a minute, until the liquid has reduced by about half. Whisk in the mustard, and then carefully add the oil in a slow, steady stream as you whisk. Season with salt and pepper.

Spoon the vinaigrette and the bacon pieces over the salad.

Serve immediately.