Pomegranate Sauce:

1. Heat oil in a large, shallow saute pan or deep sided skillet over medium to medium-high heat. Once hot, ass the shallots, garlic, onion, carrot, celery, and mushroom. Cook for 1 minute, stirring constantly and then cover. Cook for 5 minutes, stirring occasionally.
2. Add the tomatoes and tomato paste, stir until combined. Cook for 2 more minutes, uncovered.
3. Pour in the wine and chicken broth and add the bay leaf and thyme. Stir to combine. Bring to a boil, and the reduce heat to medium-low and simmer for 30 minutes.
4. Strain the sauce through a sieve, being sure to press all of the liquid you can out of the veggies. Return the liquid (3/4 cup to 1 cup) to the skillet and discard the solids.
5. Add the pomegranate juice and bring to a boil. Reduce heat to medium-high and simmer until the liquid has reduced and is thick and syrupy (about 1/3 cup).

Parsley Oil:

1. Fill a small saucepan half full with water and bring to a boil. Add the parsley and cook for 30 seconds.
2. Drain the hot water and plunge the parsley into an ice bath to stop the cooking.
3. Add the parsley and oil to a blender or food processor and puree until combined. Transfer to a bowl, set. aside.

Paprika Oil:

1. Heat the oil and paprika in a small saucepan over medium heat. Once warmed. transfer to a bowl and set aside.

Scallops:

1. Wrap one piece of bacon around the outside of each scallop, using a toothpick inserted through the side of the scallop to secure then bacon in place. You can push the toothpick all the way through the scallop so it holds both sides of the bacon. The bacon will constrict while it cooks so don’t pull it tight around the scallop.
2. Place a large skillet over medium-high heat, Add the scallops to the pan, with the bacon seam facing down. Cook for 3 minutes or until the bacon is crispy. Flip the scallops over and cook for another 2-3 minutes. (I like my bacon crispy all around so I seared the sides too.)
3. Remove to a paper towel0lined plate and remove the toothpicks before serving.