When salt meets sweet, all is right in the world. Add bacon and no longer feel any pain. A touch of Calvados rounds out the dish and brings it all together. 

Yield: 4 servings

Heat a nonstick sauté pan on medium heat, and add bacon. Sauté about 8 minutes, turning occasionally, until bacon is cooked through but not crispy. Remove bacon from pan and drain on paper towels. Cut into 1/4-inch thick slices.

Remove all but 2 teaspoons of bacon fat from pan. Add onions, and season with salt and pepper. Sauté until translucent and slightly caramelized, about 10 minutes. Add bacon and apple and sauté for 1 minute. Add Calvados and cook for 2 minutes. Remove chutney from pan.

Wipe pan clean and heat on medium-high. Pat scallops dry and season with salt and pepper. Add oil to pan. When simmering, add scallops. Sear about 2 minutes per side and serve with warm chutney.