<p>&nbsp;</p>
<ol>
<li>
Pre-heat the grill pretty hot</li>
<li>
Peel and dice the potatoes and set them on to boil. &nbsp;Keep an eye on them and remove and drain as soon as they are cooked.</li>
<li>
Slice the back bacon into thin strips and pop into a bowl with a glug of olive oil to coat them. &nbsp;Then place on a baking tray laying out so they are twisted or in curves (just so they look prettier as a garnish). &nbsp;Place the tray under the grill. &nbsp;Keep an eye on these, you want to take them out and reserve them once they have crisped a bit.</li>
<li>
Put a heavy-based frying pan on a high heat. &nbsp;Add a large knob of butter and a glug of olive oil and allow this to get smoking hot.</li>
<li>
Pat the scallops dry on kitchen paper and then cut them in half.</li>
<li>
Once the butter is smoking, add the scallops to the pan, using a wooden spatula, move them around as they cook. &nbsp;Cook them for about 2 minutes and then reserve them.</li>
<li>
Turn the heat right down on the pan. &nbsp;Add the chopped garlic and sliced shallots and cook gently until the shallots have softened.</li>
<li>
Turn the heat back to high under the pan, and now deglaze the pan with a large glass of white wine. &nbsp;Allow this to reduce so there is almost no liquid left.</li>
<li>
Drop the heat under the pan back to low and add the double cream.</li>
<li>
Add the scallops back into the pan and allow to warm through for a minute.</li>
<li>
Meanwhile using a piping bag, pipe mashed potatoe around the edges of the two scallop shells.</li>
<li>
Add the scallops and cream into the scallop shells.</li>
<li>
Sprinkle a light coating of breadcrumbs and then the cheese onto the scallops.</li>
<li>
Place under the grill for a few minutes until the top browns.</li>
<li>
Garnish with a couple of pieces of bacon.</li>
</ol>