Aperitif / Brunch

Recipe

1. In a pan, cook the bacon rashers over a medium heat until they crisp up. Place them on a plate lined with kitchen roll.
2. Using the fat from the bacon, melt the butter, add the full-fat single cream and the parmesan and simmer until the sauce has reduced by about half. Add the bacon rashers and stir.
3. Run the scallops briefly under cold water and place them between two sheets of kitchen paper to absorb any excess moisture. Heat the olive oil in a second frying pan, add the scallops, salt and pepper and fry for 1 to 2 minutes on each side, until they take on a slight golden-brown colour. Remove them from the pan and place them in a dish lined with kitchen roll.
4. Divide the sauce into 12 small bowls or jars, placing a rasher of bacon in each one. Place a scallop on top and garnish with chives. Serve with mini forks or snail forks.