• 4 slices Organic or rustic Farm pork duBreton bacon
• 3 tbsp mayonnaise
• 2 tsp finely chopped dill
• 1 small clove garlic, minced or grated
• 8 large scallops

1. In large non-stick skillet, cook bacon until crisp; move to paper towel-lined plate to drain.
2. Reserve bacon fat in pan. Finely chop bacon into crumbs.
3. In bowl, stir together mayonnaise, dill and garlic.
4. Heat bacon fat over medium-high heat. Sear scallops, flipping once, until browned. About 1-2 minutes per side. Move to paper towel and dry on both sides.
5. Spread a table spoon mayonnaise onto each scallop and top with bacon crumb.

Original recipe by Chef Paul Lillakas.