How to Make It
In a large skillet, cook the bacon over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour off all but 1 tablespoon of the bacon fat from the skillet and add 2 tablespoons of the butter. Add the onion and carrot and cook over moderate heat, stirring, until the carrot is crisp-tender, about 5 minutes. Add the peas and cook just until heated through. Add the chicken stock, cover and simmer until the carrot is tender, about 3 minutes. Stir in the shredded lettuce, lemon juice, parsley and bacon and cook just until the lettuce wilts. Season the vegetables generously with salt and pepper and keep warm.
In another large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Season the scallops with salt and pepper and cook over moderately high heat, turning once, until browned, 5 to 6 minutes. Transfer the vegetables to warmed plates, top with the scallops and serve.