Trim 6 bacons according to the thickness of 6 scallops.
Wrap bacon stripes around the scallops and secure the ends with toothpicks.
Peel and cut some asparagus into sections.
Blanch in boiling water.
Remove and combine well with some olive oil, dash of salt and dash of pepper while still hot.
Transfer to a serving dish.
Heat 1 tbsp of oil in a frying pan and first pan-fry bacons wrapped scallops over high heat until the scallops turn brown on both sides.
Turn scallops and fry the bacon sides until fragrant and scallops cook through. Transfer to the same dish.
Pour 2 tbsp white wine into the pan to cook out the alcohol, then add 3 tbsp stock or water and 1 tsp butter to mix well.
Drizzle over the scallops to serve while hot.
