2 tablespoons extra-virgin olive oil or vegetable oil, 2 turns of the pan
4 scallions chopped
Crab dip, store bought
Asparagus spears, blanched
1 crusty baguette, sliced at bakery counter
Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer. Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside.
Preheat a nonstick pan over high heat for scallops.
Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, 1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with foil. Repeat with remaining scallops.
To serve, top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading.