Seared Scallops with Apple Slaw & Roasted Potatoes

     This is a nice dinner to make for a special dinner for your family or for company.  It takes some time to get the potatoes ready to cook, the bacon cooked, the apple and cabbage chopped and the scallops cooked, but the effort is worth it.

                                        Seared Scallops with Apple Slaw & Roasted Potatoes

3 medium potatoes, scrubbed and cut in about 20 pieces
1/2 onion, peeled and diced
2 cloves of garlic
1/2 tsp. rosemary
5 tblsp. olive oil, divided
3 slices of bacon
1/2 of a small head of cabbage
1 Fuji apple
2 tsp. cider vinegar
1 lb. small sea scallops
1/2 tsp. poppy seeds

     Fry the potatoes in the oil.  When the potatoes are almost done, add the onion, garlic and rosemary.  Add salt and pepper to taste before serving.  While you may not want to eat the onion, it does flavor the potatoes nicely. Set aside and keep warm until ready to serve.
     Cook the bacon to well done and set on paper towels to drain.  In the same pan without draining add the cabbage that has been chopped.  Stir in the Fuji apple that has been chopped and 2 tsp. cider vinegar.  Cook until crisp tender.  Remove from pan and keep warm.
     Rinse one pound of sea scallops. Place in a resealable plastic bag with paper towels.  Rinse the same pan,  dry and spray with vegetable spray.  Add 2 tblsp. olive oil.  Add scallops.  If there is a buildup of liquid, drain it off with a spoon so the scallops can brown.  When the scallops are browned, place them on a serving plate with the apple slaw on one side and sprinkle with the crumbled bacon and poppy seeds on top. Serve with the potatoes.  Serves 2-4      Enjoy!