Cook bacon in a large frying pan or dutch oven until crisp. Remove with a slotted spoon. Leave 2-3 tbsp of fat in the pan.
Add the bok choy and thyme to the bacon fat and cook for 5 minutes.
Add the Apple Cider Vinegar and apples, salt and pepper to taste. Continue cooking for a few more minutes. Return the bacon to the pan and keep warm while you sear the scallops.
Heat the olive oil and and bacon fat in a cast iron pan on high heat till hot and shimmering. Add the scallops and cook for 3 minutes without moving them. Using a metal lifter, scrape the scallops from the pan and turn for another 3 minutes.
While the scallops are cooking, plate the bok choy and apple mixture. When scallops are cooked, place on top of bok choy mixture. Top with a sprinkling of dried dill. Serve immediately.
For something different, try substituting a Varietal EVOO for: