Recently came up with a new dish based around an existing recipe for seared scallops with an orange vermouth sauce. I did them over fried blue cheese polenta cakes, with arugula and caramelized onions. Came out fairly well but considering a couple of tweaks for next time. I did not dress the arugula the first time and I am considering that but I'm concerned about addressing clashing with the orange vermouth sauce. Also thinking to add some bacon or pancetta with the caramelized onions as bacon and scallops are such a classic combination. Thoughts?