Part two: Seared scallops, crispy bacon and crushed Jersey Royals with a basil and lemon vinaigrette

Ingredients for 2:
6/8 scallops
4 rashers of smoked streaky bacon
150g Jersey Royal potatoes
small handful of basil leaves
juice of 1/2 unwaxed lemon
Olive oil
Maldon sea salt
Firstly put on the washed potatoes to boil for 10/15 mins. Whilst they are cooking away, cook the bacon in a shallow pan until crispy. Drain and keep in a warm oven or grill. Keep the bacon fat, and season - but don't salt the scallops (as the bacon fat should have ample salt already in it). Sear in the pan for 2/3 minutes on each side. Drain the cooked potatoes and add a good knob of butter to the hot pan, add the potatoes, season with salt and black pepper and crush with the back of a fork. Pile the crushed potatoes onto two plates (or use a cooks ring for a tidier effect), pile the scallops on top and layer the crispy bacon. Finally drizzle with the vinaigrette of basil leaves and 30ml olive oil that have been pounded in a mortar and pestle, with the juice of the lemon and seasoning.