Scallop Ceviche, Fall Apple, Candied Bacon

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   ["1. Put a pan on low heat and put bacon to cook for 15 to 20 minutes until the majority of the fat is rendered to use for ceviche mixture.

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   2. Save the bacon fat.

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   3. Thinly slice all 4 scallops very thin sashimi style or on a mandolin and reserve.

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   4. Mix the rest of the ingredients in a blender except fo the bacon fat and bacon.

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   5. Puree it all and slowly pour in the bacon fat until it the puree is emulsified.

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   6. Pour mixture over the scallops and let chill over night in the fridge.

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   7.Chop the bacon very fine like a dust.", "Use a mold and stack the scallops in it. brush any extra bacon fat on the scallop pile. top with chopped red onions, cucumbers, or herbs and the chopped bacon dust. I always keep pickled red onions so I used that", "1. preheat oven to 350 degrees.

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   2. mix the cinnamon and sugar together, then rub it on the bacon.

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   3. place bacon on an oven safe tray and cook about 10 minutes or until the bacon is cooked and hardened like candy. Take out and cool. save the bacon fat.

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    4. mix the lemon juice, vinegar, salt and pepper in a bowl.

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    5. whisk in the reserved fat and oil in slowly

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    6. dress the salad greens and apples and toss with it", "Place salad on the plate and top with broken candied bacon pieces."]

* Per serving · 4 servings · Values may vary.