Grilled Sea Scallops with Green Onion Relish and Warm bacon Vinaigrette

3 tablespoons of olive oil
8 ounces bacon, cut into small dice
2 green onions, white and green parts, halved lengthwise and thinly sliced
2 shallots finely diced
1/4 cup apple cider vinegar or white wine vinegar
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and ground black pepper
grilled sea scallops

1 pound of sea scallops (muscle removed)
Heat grill to high
Brush the scallops both sides with olive or canola oil (make sure they are well coated) season with salt and pepper.
place scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and grill 2-3 minutes

Heat 1 tablespoon of the oil in a medium sauté pan over medium heat. add the bacon and cook until golden brown and crisp. 8-10 minutes.
remove the bacon with a slotted spoon to a plate lined with paper towels to drain.Transfer the bacon to a small bowl, stir in the green onions and set aside. (reserve the bacon fat in the pan)

Increase the heat under the pan to high, and add the shallots,and cook until soft, about 2 minutes. Add the vinegar and sugar, bring to a boil and cook until the sugar is dissolved. Remove from the heat, stir in the mustard and thyme and season with salt and pepper.

Transfer scallops to a platter, drizzle with the warm bacon vinaigrette and top each scallop with some of the green onion relish