Cook the bacon in a large nonstick skillet over medium high; transfer to a plate lined with paper towel. Chop in 1/2-inch pieces when cooled.
Pat the scallops dry and season with 1/2 teaspoon of the salt and the pepper.
Whisk the remaining 1/4 teaspoon salt, vinegar, chives, capers, Dijon and olive oil and set aside.
Pour off and reserve all but 1 tablespoon of the bacon fat from the pan. Heat the fat remaining in the pan over medium high and add half the scallops. Cook (without moving them) until the scallops are nicely browned on the underside, about 2 minutes. Transfer to a plate. Heat 2 teaspoons of the reserved bacon fat to the pan and repeat with the remaining scallops.
Return all the scallops to the pan in a single layer, browned side facing up, Cook until they are barely translucent in the center, about another 4-5 minutes.
Plate the scallops, drizzle with the dressing and sprinkle with the bacon.