Sauté bacon in pan over medium low heat until crispy, stirring constantly. Once bacon is finished, remove from the pan and place on a paper towel. Leave 1-2 tablespoons bacon fat in the pan and discard the rest.

Sauté the spring onion and minced garlic clove in bacon fat over medium-high heat. Add the shelled peas and enough chicken stock to barely cover.

Cook over high heat for 3 minutes, then add the torn mint leaves. Continue cooking a few more minutes until the peas are tender. Once peas are to your desired doneness, add the butter and let it melt in to nicely to glaze peas.

Cook over high heat for 3 minutes, then add the torn mint leaves. Continue cooking a few more minutes until the peas are tender. Once peas are to your desired doneness, add the butter and let it melt in to nicely to glaze peas.

Pat scallops dry and season lightly with salt. Select a pan with 3 times the amount of surface area as the total surface area of the scallops (12 inch pan).

Turn heat to high and wait until the pan is very hot. Once the pan is very hot, add enough canola oil to lightly coat the entire bottom of the pan.

Place scallops in the pan, and once scallops start to caramelize and are golden brown across the surface, turn off heat, add butter to the pan and flip each scallop to the other side to finish cooking until your desired temperature. Spoon butter over the tops of the scallops. Once scallops have reached your desired temperature (I prefer medium rare – 50% translucent on the inside) finish with lemon juice.

Divide peas between two plates and top with seared scallops. Add another bit of lemon juice and open bottle of 2016 Calera Chardonnay Mount Harlan.