PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE AND BACON The sophisticated flavors of this lovely scallop starter will surely impress your guests. Yet it's very simple to prepare. Look for the largest sea scallops you can find as they will remain juicy and tender once seared. FOR THE MARMALADE 1/4 cup olive oil 2 large sweet onions such as Vidalia, cut through the stem end into thin wedges 2 large Golden Delicious or other baking apples, peeled, cored, and cut into thin wedges 1/2 teaspoon cumin seeds 2 teaspoons apple cider vinegar, or more to taste 3/4 teaspoon salt Ground pepper to taste 6 slices lean bacon 18 large sea scallops, about 1 1/2 lb (750 g) total weight, patted dry Salt and ground pepper to taste 1 cup apple cider

To make the marmalade, in a large frying pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes longer. Add the cider vinegar, salt, and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan.

In another large frying pan over medium-high heat, fry the bacon until crisp, 3-5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 tablespoon (a light coating) of the bacon drippings from the pan.

Sprinkle the scallops lightly with salt and pepper. Return the frying pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the frying pan. Remove from the heat.

Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 tablespoon of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.

Serves 6.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]