Bring a medium 10-inch skillet, up to heat over medium. Add in the bacon and cook until crispy, about 8-10 minutes. Turn the heat to low and remove the bacon with a slotted spoon to a bowl. Set aside until needed. Remove all but 2 tbsp. of bacon fat from the skillet, reserving the rest for later.
Turn the heat back up to medium and add in the sprouts and rosemary. Sauté for 8-10 minutes, stirring occasionally, or until golden brown and wilted. If the sprouts look too dry, add in 1-2 tbsp. more of rendered bacon fat. Season with salt and pepper.
Turn the heat to low and add in the balsamic and dijon. Stir through, taste for seasoning and keep warm on low while you cook the scallops.
Bring a medium, 10-inch nonstick skillet up to heat over medium high. Season both sides of the scallops with salt. Add 1 tbsp. of reserved bacon fat to the skillet and working in batches, sear the scallops 1-2 minutes per side or until golden brown. Remove and continue with remaining scallops adding more bacon fat if needed.
To serve evenly divide the hash between 2 shallow bowls, top each bowl with the seared scallops, a drizzle of balsamic and a sprinkle of freshly cracked black pepper.
Recipe Courtesy of Megan Mitchell
*To keep this Whole30 look for Whole30 compliant bacon made without sugar and dijon made without sugar or wine