1. Firstly clean the scallops by removing the orange coral segment and the muscle. Heat your pan really hot. Next wrap the scallop in a bacon rasher ensuring to trap the chervil or dill within the wrap.
3. Season with pepper and a little salt being aware that the bacon will be salty to begin with so go sparingly. Pour some vegetable oil and place in the hot pan for a couple of minutes each side. Remove and place on top of abed of rocket leaves.
4. Wipe out the pan with some kitchen towel then place back on the heat. Add a fresh knob of butter to the pan, heat until the butter turns nutty brown then squeeze in the lemon.
5. Cover the dish with lemon nut butter and serve immediately.