The Four Straight

In a shallow dish combine the flour, seafood seasoning, sea salt and cracked black pepper, to taste. Coat a large saute pan with 2 tablespoons olive oil and put over high heat. Dredge half of the scallops in the flour mixture, making sure to coat completely. Add to the hot oil, and quickly sear, about 1 1/2 minutes. Flip and continue to sear for another 1 1/2 minutes. Remove from heat and allow to rest for 2 minutes. Repeat procedure with the remaining scallops. Meanwhile, arrange a small amount of field greens in the middle of each serving plate. Arrange 4 prepared scallops on the greens and sprinkle with the warm bacon vinaigrette before serving. In a large saucepan over medium heat, add the bacon and render until brown and crisp. Remove the bacon to paper towels to drain and cool. Pour out all but 1 tablespoon of the bacon fat. Add the shallots and garlic to the bacon fat and saute for a minute. Add the brown sugar and stir until melted and incorporated. Remove from the heat, and stir in the vinegar and oil. Blend with immersion blender until smooth and season with salt and pepper, to taste. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.