Manx Scallops

Method

Heat a heavy-bottomed frying pan over medium-high heat and fry the bacon lardons until crisp, then remove and set aside. In the same pan, melt half the butter and sauté the diced shallots until softened and translucent, approximately 3-4 minutes. Increase the heat, add the remaining butter, and once foaming, carefully place the scallops in the pan, seasoning generously with salt and pepper. Sear for 2-3 minutes on each side until golden and just cooked through, being careful not to overcook. Return the bacon to the pan, scatter with fresh parsley, and toss gently to combine. Serve immediately with lemon wedges for squeezing over the top.