In a skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the fat in the pan. Add brown sugar, apple cider vinegar, and water. Bring to a simmer and reduce until thickened. Chop the bacon and add back to the sauce.

Prepare the Pumpkin Seed Granola

Preheat the oven to 350°F (175°C). In a bowl, mix pumpkin seeds, rolled oats, honey, cinnamon, salt, and olive oil. Spread the mixture on a baking sheet and bake for 15-20 minutes until golden, stirring halfway.

Cook the Black Truffle Polenta

Bring 4 cups of water to a boil. Add salt and slowly whisk in the polenta. Cook for about 30 minutes, stirring frequently. Once thick, stir in butter, Parmesan cheese, and black truffle oil. Keep warm.

Sear the Sea Scallops

Pat the scallops dry and season with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the scallops for about 2-3 minutes on each side until golden and cooked through.

Assembly

Plate the Dish

On each plate, place a generous scoop of black truffle polenta. Top with seared scallops, drizzle with bacon gastrique, and sprinkle with pumpkin seed granola before serving.