what-i-cooked: pan-seared-scallops over-arugula-provencal

i usually bake my scallops but after trying a pan-seared version in chicago, i decided to pan-sear them tonight.  i accompanied them with an arugula salad and a lemony-chardonnay sauce and also served them with a crispy savory crepe and will post that recipe soon too:)

ingredients: serves 2
.6 pounds scallops (membranes removed)
cayenne pepper
garlic powder
kosher salt
arugula
3 slices thick cut bacon
1 heirloom tomato
fig balsamic vinegar
evoo
2 lemons
1/2 cup chardonnay
fresh parsley
fresh thyme

directions:
first make the arugula provencal by marinating the diced heirloom tomato in the fig balsamic.  while the tomato is marinating, cook the bacon and then crumble it and mix with the arugula and the strained balsamic tomato. place the salad on the center of your plate for the scallops to rest on.  then, for the scallops heat a pan over medium-high heat with 2 swirls evoo.  then season the scallops with a dash of cayenne, garlic powder and salt before pan searing them in the pre-heated oil.  turn the scallops frequently so they do not stick and heat until fully cooked (about 6-8 minutes).  then remove the scallops and place on top of the arugula provencal.  then, to the pan the scallops were in, add the juice from 2 lemons with 1 tablespoon butter, 1/2 cup of chardonnay and a handful of fresh italian parsley- cook for about 4 minutes before drizzling over the scallop/arugula mixture.