Thaw scallops and pat dry.
Begin by making the bacon jam.
Cook the bacon over medium heat until cooked through, about 10 minutes. Remove it from the pan and tap the grease off with a paper towel. Save 1-2 tablespoons of bacon grease in the pan.
Add the onion to the hot bacon grease, and cook until fragrant and tender, about 5 minutes. Add the balsamic vinegar, sugar and Worcestershire sauce. Add in the cooked bacon.
Cook the mixture until the syrup is thick like honey or mollases. Remove from heat and allow to cool.
Place the mixture in a blender or food processor, add the honey, and blend for a jam consistency. Store in the fridge if making in advance.
Place a pan over high heat and add the oil. Wait until the oil is sizzling hot to add the scallops.
Place the scallops into the hot pan, and don’t touch or flip them for two minutes. Flip the scallops over and cook for two more minutes on the other side.
Once cooked, add the scallops to a platter and top with a spoonful of the bacon jam and a pinch of chives.
Serve hot and enjoy!
