Open the scallops, wash the meat, and set aside 8 clean shells.
Peel, wash and cut carrots into small pieces. Boil for 25 min in salt water.
Drain and blend them with butter and 60g of Saint Agur. Keep the purée warm using a double boiler.
Cut the bacon slices in half lengthwise and wrap a half slice around each scallop.
Boil the cream for 3 min in a saucepan. Add 40g of Saint Agur and some salt and pepper. Mix the sauce.
Pre-heat the broiler.
Sear the scallops for 30 sec on each side in a pan on high heat with olive oil, then add salt and pepper.
Distribute the carrot puree into the 8 shells.
Place 2 scallops in each one then crumble the rest of the Saint Agur into small pieces on the scallops.
Place the shells on a baking sheet and leave them in the oven for 30 seconds.
Top with Saint Agur cream sauce and serve.