Pan Seared Sea Scallops with Lentils Bacon and Cider Reduction

Ingredients

• 1 /2 cup dry white wine
• 2 tablespoons chopped shallots
• 1 /4 cup whipping cream
• 1 /4 cup mascarpone cheese
• 1 teaspoon finely grated lemon peel
• 1 /2 teaspoon chopped fresh chives
• 2 cups apple cider
• 1 cup apple cider vinegar
• 1 /4 cup chopped shallots
• 6 whole cloves
• 1 medium onion, peeled
• 6 cups water
• 1 1/2 cups French green lentils (lentilles du Puy; about 12 ounces)
• 2 bay leaves
• 6 slices thick-cut applewood-smoked bacon, cut crosswise 1/4-inch thick
• 1 /4 cup chopped shallots
• 1 teaspoon chopped fresh thyme
• 6 tablespoons butter, divided
• 18 sea scallops, patted dry
• 2 tablespoons olive oil

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