(serves 6 as appetizer portions)
For Avacado Cream:
In a saut pan, render the diced bacon over med-high heat until dark brown. Let bacon cool in its fat to room temperature. In a food processor, puree avocado with splash of lemon juice and pinch of salt until very smooth, like the texture of mayonnaise. Place puree in a mixing bowl, add cream and gently whip into avocado puree until incorporated and slightly fluffy. Fold in bacon and rendered fat. Season to taste with lemon, salt and pepper. Add a pinch of cayenne pepper if spiciness is desired.
For the Salad:
De-stem arugula and wash by submerging in cold water. Let arugula dry by draining for an hour. On a very hot grill or in a very hot oven roast the peppers turning and blistering the skin on all sides. Place peppers in a bowl and cover for fifteen minutes. While warm, peel and seed the peppers. Do not run peppers under water to peel and seed, as you will lose vital flavor. Cut peppers into 1/4 strips.
For the Scallops:
Combine herbs, citrus zest, garlic and pepper in a bowl. Mix together with 2 tablespoons of mild olive/salad oil. Remove side muscle from each scallop. Toss fully in marinade and let stand for two hours. When ready to serve, heat a large pan/skillet or grill until very hot. Cook scallops on each side until very brown, about three minutes on first side and 2 minutes on second side. Scallops should be medium rare with a little translucency in the middle.
To Serve: * from the Foley Fish Cookbook
Toss arugula with peppers and lemon segments. Season to taste with salt and pepper. Place salad on top edge of the plate, displaying peppers on top. Sprinkle with pine nuts. On the front edge of plate spoon two dollops of the avocado cream and place a scallop on each dollop. Serve immediately.