Start by cutting the bacon into strips and frying them crispy in a dry, heavy-bottomed pot.

When they are crispy, remove them from the pot and place them on fat-absorbing paper.

Finely chop the onion, spring onion, and garlic and fry them in the bacon fat and a little olive oil. They should be sautéed until soft and golden, but not browned.

Add the peas, thyme, and vegetable broth.

Let it simmer for 8-10 minutes and add the cream.

Blend the soup, either in a blender or with an immersion blender directly in the pot.

If you think it's too coarse, you can strain the soup, but we like it with a bit of texture.

Season with salt, pepper, lemon juice, and vinegar.

We usually use 2 scallops per person for a dish. Make sure the muscle on the side of the scallops is removed before you start.

The best tip for getting a good, nicely caramelized surface is to brine them a bit before frying. 20 minutes before frying, sprinkle a little fine salt and sugar on top of the scallops. The sugar helps to create a nice crust, and the mixture slightly cures them.

Heat a pan on high heat and when it's really hot, add a little neutral-flavored oil. Place the scallops in the pan and let them fry in the oil for 20-30 seconds, then add butter or ghee. It is important to have some space between them (so they don't lower the pan's temperature too much) and not to move them, as they need a chance to form a crust.

Cook them for another 30 seconds and then gently turn them over. Give them another 30 seconds on the other side while spooning the hot butter/ghee over them.

Sprinkle them with good flaky salt and serve immediately.

Serve the soup with bacon, fresh parsley, herb oil, and croutons.