In a large skillet, cook bacon over medium-high heat until brown and crispy, about 10 to 15 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Pour bacon drippings into a measuring cup and reserve.

In a small bowl, whisk together mint, vinegar, mustard, preserves, garlic, salt, and pepper. Slowly whisk in ½ cup reserved warm bacon drippings.

Evenly divide arugula among 6 plates.

Pat scallops dry with paper towels and cook in batches. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add one-fourth of scallops, searing both sides until browned and scallops are firm and opaque, about 2 to 3 minutes per side. Repeat with remaining butter and scallops.

Place scallops over arugula. Top with bacon and drizzle with warm vinaigrette. Serve immediately.