Seared Scallops with Bacon and Oranges

Place bacon in a large cast-iron skillet over medium-high; cook 6 minutes or until crisp, turning once after 3 minutes. Remove from pan with a slotted spoon; coarsely chop.

While bacon cooks, cut 1 orange in half; squeeze juice from both halves into a bowl. Peel and section the remaining 2 oranges over bowl to collect juices. Place the orange sections in a separate bowl.

Increase heat to high. Pat scallops dry; sprinkle evenly with pepper and 1/4 teaspoon salt. Add scallops to drippings in pan; cook 2 minutes on each side or until golden brown. Transfer scallops to a platter; cover with foil to keep warm. Add orange juice, vinegar, and remaining 1/4 teaspoon salt to pan. Cook 2 minutes or until simmering, scraping pan to loosen browned bits. Drizzle orange juice mixture evenly over scallops; top evenly with bacon, orange sections, and thyme.