Scallops with Currant and Rock Pear

Directions

1. Melt the margarine in a saucepan, add the chopped garlic cloves, and brown slightly.
2. Add the strips of bacon, and let saute a little longer, then add the defrosted, dried scallops seasoned with salt, pepper, and the leaves from 2 sprigs of fresh thyme.
3. Let saute for a few minutes, add the balsamic vinegar, let it evaporate a little bit, and remove the scallops from the heat, leaving the bacon and the vinegar sauce.
4. Peel the pears, and cut into small pieces, add to the casserole along with the currant, and if necessary, a few tablespoons of water.
5. Let the pears cook a little, and 1 to 2 before turning of the heat, add the scallops, and mix well.
6. Garnish a few more thyme leaves.
7. Serve with rice or potatoes, and a salad, or as an appetizer if you prefer.