Seared Scallops with Bacon, Cabbage, and Apple

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon canola oil 
• 3 tablespoons apple cider vinegar 
• 2 teaspoons optional: dill fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 1.5 cups fuji apple chopped (1 medium)
• 6 cups cabbage green thinly sliced
• 0.3 teaspoon salt 
• 1 pound scallops 
• 3  bacon 
• 0.5 cup water 

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon pieces in a Dutch oven over medium-high heat until crisp.
2. Remove bacon pieces from pan, reserving 1 1/2 tablespoons drippings in pan.
3. Add sliced cabbage and chopped thyme to pan; saut 2 minutes, stirring cabbage mixture occasionally.
4. Add 1/2 cup water, scraping pan to loosen browned bits. Bring mixture to a boil. Reduce heat to medium; cover pan. Cook 5 more minutes. Stir in chopped apple and cider vinegar; cover. Cook 5 minutes. Stir in cooked bacon and 1/4 teaspoon pepper.
5. Heat a large, heavy skillet over high heat.
6. Add oil to pan; swirl to coat.
7. Sprinkle scallops with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
8. Add scallops to pan; cook 3 minutes on each side or until scallops are done.
9. Place about 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving.
10. Sprinkle each serving with 1/2 teaspoon dill.