Scallops, oh how I love them.

You can pretty much cook a scallop any way you wish and I am a fan. I think they are fairly addicting. I have found my favorite come from Hyde Park Fish Market since they are "dry" scallops. For those of you who don't know, dry scallops are fresh scallops that have not been treated with phosphates. On a side note, these phosphates also cause the scallops to absorb water which will end up costing you more at the store and they shrink down when cooked. While I don't find "wet" scallops inedible, I would prefer them dry any day.

We usually make a trip once or twice a month to Hyde Park fish market to get some delicious fish. They have beautiful sushi grade fish (even roe) and lots of other beautiful options. We opted for some scallops and Mark decided to get creative. When we do scallops, we typically make this recipe:
http://www.epicurious.com/recipes/food/views/Scallops-with-Asparagus-238094
This time, Mark ventured off on his own to make this beautiful creation:

As some of you might understand, bacon goes with everything. This time it fit perfectly with scallops. Mark thinly sliced the potatoes (Yukon golds) and pan fried them like a chip. After cooking the bacon, he drained most of the grease, then seared the scallops in the same pan. After a garnish with some chives - it was perfect. I wanted way more than I was served (as always with scallops) but it was perfect for our dinner. As much as I would pay for this later, I could eat this dish every night. The buttery taste of the scallop with the fresh crisp bacon was a perfect combination. While we still love our go to asparagus and scallop dish, this is a great substitute for those times when you are out of asparagus, or looking for a quick alternative for some scallops.