How you store it

Wash scallops and remove foot piece that connects to the shell and remove digestive tract. Or you can use large scallops from fish shop Pat dry place on paper towel on a plate to remove moisture. Cover and refrigerate.

How you prep it

20 large sized scallops or as many as required, adjust ingredients accordingly. 1 packet bacon or prescuito, 2 tablespoons of dijon mustard, 1 bottle thickened cream, 2 tablespoons of honey or maple syrup and fresh chopped chives or coriander.

How you cook it

Heat oven to 300. Arrange bacon slices on baking sheet. Bake until pale golden, about 10 minutes. Cut each bacon slice in half and let them cool bacon should still be soft so you can still bend them. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick. No more than an 25mm overlap of bacon Preheat oven to 400-degrees. Place scallops on baking sheet and bake until cooked through, about 10 minutes. Boil cream in large pan until reduced to 75% about 5 minutes. Add mustard and syrup or honey and boil until thickened into a sauce about 3/5 minutes. Season to taste with salt and pepper, but remember the bacon has its own salt so you may want to taste first.

How you serve it

Take out the toothpicks from scallops. Put a generous amount of sauce onto plates. Arrange scallops on top of sauce. Sprinkle with chives or corriander and serve with a spring salad with light dressing on the side. You could use this dish as an entree but i prefer as a main :)

How it makes your fish As Good As GOLD

The great taste of scallops, bacon and mustard sauce is something to die for. The simplicity in this dish take very little time for a top Restaurant taste. Give it a go you will be surpised.