Scallop Brochettes with Haricots Verts Salad

You can spear and grill these brochettes on lavender stems instead of wooden skewers.

Soak 16 wooden skewers in water for at least 30 minutes. Light a grill.
In a large skillet, cook the bacon over moderate heat, stirring, until crisp, about 15 minutes. Drain the bacon on paper towels. Transfer 1 tablespoon of the bacon fat to a medium bowl. Whisk in 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper.
Cook the haricots verts in a saucepan of boiling salted water until crisp-tender, about 4 minutes; drain and rinse in cold water. Pat dry. Transfer to the vinaigrette and toss to coat.
In a bowl, toss the scallops with the remaining 2 tablespoons of oil. Thread 3 scallops onto 2 parallel skewers; repeat to make 8 brochettes. Season the brochettes with salt and pepper and grill over moderate heat until the scallops are medium rare, 2 to 3 minutes per side.
Mound the haricots verts on 8 plates. Top each salad with a brochette, sprinkle with the bacon and serve.

Suggested Pairing

A creamy Chardonnay makes a like-with-like pairing with the rich bacon vinaigrette. The wine's acidity keeps the combination refreshing.