Heat the olive oil in a large sauté pan (preferably nonstick) over medium heat and cook the bacon, stirring frequently, until browned and crunchy, 6 to 8 minutes. Reserve 1 tablespoon of the rendered bacon fat for the aïoli. If desired, reserve the rest of the rendered fat for searing the scallops.
In a small bowl, combine the cranberries, water, and Tabasco and soak for at least 20 minutes.
To make the aïoli, put the egg, lemon juice, garlic, and mustard in a food processor or blender and puree until smooth. Combine all but 1 tablespoon of the canola oil with the 1 tablespoon of rendered bacon fat. Slowly drizzle the canola oil (or canola and bacon fat) into the food processor while it is running until the aïoli is smooth, thick, and shiny. Transfer the aïoli to a small bowl and season with salt and pepper to taste. Add the maple syrup and mix thoroughly. Set aside.
Season the scallops with salt and black pepper. Heat the canola oil in a large sauté pan over high heat. Carefully place the scallops in the pan, then reduce the heat to medium-high. Sear the scallops until they have developed a golden brown crust on each side, 2 to 3 minutes per side.
Strain the cranberries and discard the liquid. Place some scallops in the center of each plate. Sprinkle the cranberries and bacon pieces on top. Use a spoon to drizzle the maple aioli in a crisscross pattern over all. Garnish with the parsley and serve immediately.
Note: This can also serve 4 to 6 people as an appetizer. The aïoli recipe makes 2 cups, but you only need about ¼ cup here. The leftover aïoli will keep, covered, in the refrigerator for up to 1 week and can also be used in sandwiches
—From I Love Bacon! by Jayne Rockmill/Andrews McMeel Publishing click for book review
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