First make the pea sauce. Heat 1 tbsp olive oil in a small saucepan and gently fry the garlic until soft. Add the stock, bring to the boil then drop in the peas and mint.
Simmer gently for 20 minutes, then remove the mint and puree. Strain into a clean saucepan, stir in the creme fraiche then season to taste with salt, freshly ground black pepper and the nutmeg. Reheat when ready to serve.
Preheat an oven top griddle pan and a small frying pan over a medium high heat.
Add a tablespoon of oil and the bacon to the frying pan and cook briskly until the bacon is crisp and golden. Transfer it to some kitchen paper.
Toss the scallops in 1 tbsp olive oil, lightly season then cook in the griddles pan for 3-5 minutes , turning regularly.
To serve divide the pea puree between the plates, spreading it in a circle. Arrange the scallops in the centre of the puree then scatter with the bacon. Serve immediately.