For the bacon dish:
-3 slices of organic bacon
For the tapenade dish:
-12 pitted Kalamata olives
-1 small clove of garlic
-6 basil leaves
-6 unsalted pistachios
-pinch of fleur de sel
-1 tablespoon of crushed dark, red and white peppercorns
Preheat the over to 400°.
Place the bacon on a cookie sheet and bake for 20 minutes. Remove and let cool to room temperature.
With a mortar and pestle, crush and grind the bacon into a fine powder and set aside in another bowl.
Put the dark olives, garlic, basil, pistachios and olive oil in your mortar and crush them with the pestle until they are blended into a smooth paste. Taste and add fleur de sel and peppercorn to taste.
Prepare the scallops:
Pat the sea scallops dry on a paper towel. Put some olive oil in a hot pan and cook the sea scallops for about 3 minutes on each side. Add some salted butter in the pan and baste each sea scallop with it.
Arrange the 3 elements of this amuse bouche on small, warmed plates.