Pan-Seared Scallops with Apple-Onion Marmalade and Bacon

Course Appetizers

Ingredients in this Recipe

1 cup apple cider
1/2 tsp. cumin seeds
1/4 cup olive oil
18 large sea scallops, about 1 1/2 lb. total, patted dry
2 large Golden Delicious or other baking apples, peeled, cored and cut into thin wedges
2 large sweet onions such as Vidalia, cut through the stem end into thin wedges
2 tsp. apple cider vinegar, or more, to taste
3/4 tsp. salt
6 slices lean bacon
Freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma