1. Pat scallops dry with paper towels and season with salt and pepper. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon onto a plate lined with a paper towel. Pour off bacon fat and measure 2 Tbsp. (if you don't have enough bacon fat, supplement with vegetable oil).
2. Add 1 Tbsp. bacon fat back to pan and increase heat to medium-high. Lay half the scallops in pan, flat side down, and cook until well browned, about 2 1/2 minutes. Flip scallops over and cook until they're firm but their very centers remain soft, about 30 seconds.Transfer scallops to a plate and tent with foil. Add remaining 1 Tbsp. bacon fat to skillet and cook remaining scallops.
3. Reduce heat to medium. Add peas, water, rosemary, and bacon, cover, and cook until peas are tender, about 5 minutes. Add lemon juice and transfer peas to a serving platter. Return scallops and accumulated juices to skillet. Cover and heat gently to ensure scallops are warmed through, about 2 minutes. Spoon scallops over pea mixture and serve immediately.
Suggestions: 1/2 tsp. dried rosemary can be substituted for fresh.
Source: Hannaford fresh Magazine, March - April 2008