1
Bring a large pot of salted water to a boil. Wash and dry produce.
Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but 1 TBSP bacon fat from pan (you’ll use this to cook the scallops in step 4).