Seared scallops in bacon drippings with a roasted tomatillo, white wine and green olive sauce

Roast the tomatillos under the broiler, about five or six minutes per side; scrape them into the blender jar with their juices.

Roast the serrano chilies dry in a skillet, pull off the tops and add to the blender; pulse a couple of times.

Add the white wine and the pitted, roughly chopped green olives and blend to a coarse puree.

Peel and chop four cloves of garlic.

Film the bottom of a pot with olive oil over medium heat, cook the garlic until really fragrant, then add the tomatillo mixture and stir until as thick as tomato paste.

Chop epazote leaves (optional) with cilantro; add the herbs, a little stock and a little salt, and simmer about 15 minutes. Adjust the seasoning right before serving.

Cook chopped bacon until crisp and remove it for garnish, keeping the drippings.

Heat a heavy cast iron pan to medium. Dry the scallops with paper towels, salt them generously just before they go in so the salt draws no moisture, and lay them seasoned side down; salt the top side.

Cook until deep rich golden brown before flipping.