Name: Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction
Yield: 6 Servings
Ingredients: 1/2 cup dry white wine; 2 tablespoons chopped shallots; 1/4 cup whipping cream; 1/4 cup mascarpone cheese; 1 teaspoon finely grated lemon peel; 1/2 teaspoon chopped fresh chives; 2 cups apple cider; 1 cup apple cider vinegar; 1/4 cup chopped shallots; 6 whole cloves; 1 medium onion, peeled; 6 cups water; 1 1/2 cups French green lentils (lentilles du Puy; about 12 ounces); 2 bay leaves; 6 slices thick-cut applewood-smoked bacon, cut crosswise 1/4-inch thick; 1/4 cup chopped shallots; 1 teaspoon chopped fresh thyme; 6 tablespoons butter, divided; 18 sea scallops, patted dry; 2 tablespoons olive oil

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