Pan seared scallops,hog's pudding crispy bacon

Get ready hot smoking frying pan.
Put scallops on dry kitchen paper or towel, too take out all the moisture.
Drizzle scallops with oil and sprinkle with sea salt.
When frying pan is ready, put scallops leg side down. Cook for 30 second on each side.
When you cook scallops on second side add three pieces of hog's pudding and one tbsp of butter and lemon juice.
Sautee scallops using caramelized butter. This will create nice crust and golden-brown colour. Be careful do not burn the butter.
Take out of the heat and leave to rest.
Plate on warm plate.
For garnish I use, parsnip puree, crispy back bacon, Marlborough mushrooms and hollandaise. You can also use spinach or artichoke (if in season).

When you getting scallops from your fish monger.  The best way to keep nice, fresh crisp shape, is to get bowl of ice cold water.
Take out the scallops from the box or shell.
And for about 2-5 seconds keep them in the ice water.
Take out and put them in the container separating each layer with dry cloth. This will help too keep scallops fresh and dry for longer.