Created by Mikekey on January 12, 2016
Step 1: Place cider, broth, 2 thyme sprigs, wine, Pernod and ginger in a small nonreactive saucepan over medium heat. Bring to a boil and cook until reduced slightly. Remove thyme and ginger pieces. Set aside. (do not add butter yet)
Step 2: Pat scallops dry with paper towels. Warm 1 tablspoon each olive oil and butter in a 10-inch cast iron skillet over medium heat for 2 minutes.
Step 3: Add 8 scallops and brown for 2-3 minutes per side. Remove to a warm plate and cover with foil. Repeat with remaing oil and butter and 8 scallops.
Step 4: Return the saucpan to medium-low heat. Once sauce is simmering slightly, reduce heat to low and whisk in 1 tablespoon of the cold butter. Once incorporated, whisk in another tablespoon. Turn off heat and whisk in remaining butter, 1 tablespoon at a time.
Step 5: Place 4 scallops on each of 4 warmed plates and ladle about 1/4 cup sauce over each plate. Sprinkle each plate with 1 tablespoon bacon and garnish with a thyme sprig.
Step 6: Serve immediately.