To make the hollandaise, blend the egg yolks in a food processor for one minute. In a small saucepan, heat the lemon juice and white wine vinegar until they begin to simmer. Remove from the heat and switch on the food processor again.
In a slow, steady stream pour in the lemon and white wine vinegar mixture and blend for a further minute or two.
Gently melt the butter in a small saucepan. Allow it to foam the switch off then heat. Turn the food processor on. Again, in a slow, steady stream, pour the butter mixture into the egg mixture. Blend until fully incorporated, remove from the food processor and set aside.
Bake bacon until crispy, brush with ample syrup and keep warm.
In a heavy bottomed pan heat the oil and pan fry the scallops for one minute on each side, add the butter and squeeze of lemon to the pan. Put scallops with bacon to keep warm.
Cut the bread into two discs and toast each side.
Arrange on plate and drizzle with Hollandaise.