Seared Scallops with Bacon and Oranges

In just five ingredients and less than 20 minutes, you'll have an amazing surf and turf dish ready. Serve this signature dish with a green salad and you'll be ready for a gourmet dinner without too much hassle. For a more affordable (but equally delicious) option, try using shrimp instead of scallops. Baked scallops are so light and go so well with the crisp, buttery taste of bacon and fresh oranges. When scallops are fried in bacon dust, they become crispy on the outside and cook slowly on the inside.
Place the bacon in a large cast-iron skillet over medium-high heat; cook for 6 minutes or until crisp, turning once after 3 minutes. Use a slotted spoon to remove from the pan; coarsely chop.While the bacon is cooking, cut 1 orange in half; squeeze the juice from both halves into a bowl. Peel the remaining 2 oranges and cut them into slices, then put them in a bowl to collect the juice. Place the orange slices in a separate bowl.Increase the heat to maximum. Dry the scallops; sprinkle evenly with pepper and 1/4 teaspoon salt. Add the scallops to the filling in the pan; cook for 2 minutes on each side or until golden brown. Transfer the scallops to a platter; cover with foil to keep warm. Add the orange juice, vinegar, and remaining 1/4 teaspoon salt to the pan. Cook for 2 minutes or until tender over low heat, scraping off the pan to prevent browning. Drizzle the scallops evenly with the orange juice mixture; top evenly with the bacon, orange slices,and thyme.