Roast Scallops, Bacon and Malt Vinegar Recipe - Great British Chefs

Ingredients

• 60g of aged malt vinegar
• 10g of sugar
• 10g of salt
• 20g of lemon juice
• 30g of malt vinegar base, from above
• 85g of salted butter, cut into cubes
• 6 scallops, and 6 half scallop shells
• groundnut oil, for frying
• salt and pepper
• 18 unsmoked bacon lardons
• 1 tbsp of chopped parsley
• 70g of pork fat
• 40g of Panko breadcrumbs
• 1 handful of fresh parsley, roughly chopped
• lemon zest, to taste
• salt, to taste