Scallop Brochettes with Haricots Verts Salad

• 6 ounces thickly sliced apple-smoked bacon, cut crosswise into 1/4-inch strips
• 1/4 cup extra-virgin olive oil
• 5 teaspoons red wine vinegar
• Salt and freshly ground pepper
• 1 pound haricots verts
• 24 medium scallops (about 1 3/4 pounds)

1. Soak 16 wooden skewers in water for at least 30 minutes.
2. Light a grill.
3. In a large skillet, cook the bacon over moderate heat, stirring, until crisp, about 15 minutes.
4. Drain the bacon on paper towels.
5. Transfer 1 tablespoon of the bacon fat to a medium bowl.
6. Whisk in 2 tablespoons of the olive oil and the vinegar.
7. Season with salt and pepper.
8. Cook the haricots verts in a saucepan of boiling salted water until crisp-tender, about 4 minutes; drain and rinse in cold water.
9. Pat dry.
10. Transfer to the vinaigrette and toss to coat.
11. In a bowl, toss the scallops with the remaining 2 tablespoons of oil.
12. Thread 3 scallops onto 2 parallel skewers; repeat to make 8 brochettes.
13. Season the brochettes with salt and pepper and grill over moderate heat until the scallops are medium rare, 2 to 3 minutes per side.
14. Mound the haricots verts on 8 plates.
15. Top each salad with a brochette, sprinkle with the bacon and serve.

bacon, extravirgin olive oil, red wine vinegar, salt, verts

Taken from www.foodandwine.com/recipes/scallop-brochettes-with-haricots-verts-salad (may not work)