Scallop and bacon roll with malt vinegar mayo

For the mayonnaise, put the egg yolk and Dijon mustard in a bowl and whisk to combine. Gradually add the oil in a thin, steady stream, whisking constantly until thick and emulsified. Season with the malt vinegar, lemon juice and a pinch of salt. Taste and add a little more seasoned vinegar if you want it sharper. Set aside in the fridge until needed

Heat a large frying pan over a medium heat and fry the bacon until the fat has rendered and the edges are crisp, golden and cooked through. Transfer to a plate lined with kitchen paper, leaving the rendered bacon fat in the pan

Increase the heat to medium-high. Season the scallops lightly with salt (the bacon will add saltiness) and cook for 1-2 minutes on each side until golden and cooked through, ensuring the roe is always in contact with the pan. Add the butter for the final 30 seconds and baste the scallops with the foaming butter until golden

Spread the seasoned vinegar mayonnaise generously over both cut sides of the rolls. Layer up the bacon and scallops, squeeze over a little lemon juice and serve immediately