Scallops topped with seaweed, crunchy orange pepper and sweet chili sauce

Shred the bacon rashers finely and fry them in oil with the orange pepper.

Place in a strainer.

Wash and dry the scallops, season with salt and pepper and fry or grill them quickly.

Serve garnished with Sweet Chili Sauce and seaweed.

Garnish with chopped chives.