Make the vinaigrette. In a medium sauté pan, crisp bacon. Remove bacon to a paper towel lined plate. Add olive oil to same pan, slightly cooled, to mix with bacon drippings. Pour infused bacon oil into a small bowl. In a metal bowl, whisk shallot, green onion, vinegar and mustard. Continue to whisk vigorously and slowly pour in bacon-oil mixture until emulsified. Season vinaigrette with salt and pepper. Extra vinaigrette can be refrigerated for up to one week.

Make the salad. Toast coriander seeds in a small skillet over medium heat, stirring regularly, until uniformly browned. Grind coriander until fine, either with a mortar and pestle or a clean coffee grinder.

Sprinkle scallops generously with salt, pepper and coriander. Heat a medium sauté pan on high for about two minutes, then add olive oil to coat the pan. As soon as the olive oil starts to smoke, add the scallops and cook on high for 5 minutes. Turn scallops over in the pan and reduce the heat to medium, continue cooking for about 10 minutes. Remove scallops from the pan and place on a paper towel lined plate.

In a small bowl, toss cilantro and radicchio with bacon vinaigrette to taste.

Arrange salad and scallops on a medium sized platter.

Drizzle with vinaigrette and serve.