What Makes This Quick Recipe for Seared Scallops So Irresistible? - WSJ

Make the bacon vinaigrette: Set a 12-inch nonstick pan over medium heat. Add bacon and cook until golden on all sides, 3-5 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined plate and keep pan with drippings over medium heat. Add vinegar to pan and simmer until flavors meld, 1-2 minutes. Whisk in stock and maple syrup. Simmer until reduced by half, about 4 minutes. Turn off heat and whisk in olive oil and reserved bacon. Season with salt and pepper to taste. Cover pan and set aside.Lay scallops on paper towels and pat dry. Season with salt. Set a large nonstick pan over high heat and add canola oil. Once hot, carefully lay in scallops, cooking in batches to avoid overcrowding. To ensure a caramelized, golden crust, do not touch scallops as they sear. After 2 minutes, shake pan to flip scallops or flip with a spatula. Cook until browned on opposite side, about 1 minute more. Quickly transfer scallops to serving plates. Top with warm bacon vinaigrette. Shave white truffles overtop, if using. Serve immediately.