melt the butter in a frying pan.

remove the roe from the scallop meat and cook in the butter, season well with salt and pepper

remove from the pan and set aside

fry the bacon until crispy and then add the peas and heat through

remove from the pan and set aside

season the scallops with salt and black pepper and add to the pan

cook until nearly done and remove from the pan

cut the scallops into bite size pieces

return to the pan, add the vermouth and flambe until the alcohol has burnt off

add the bacon, peas and roe and the cream and heat through

serve with fusilli or any pasta of your choice