1) Crisp streaky bacon in frying pan, under the grill or in microwave, whichever you prefer. Work on the dip whilst the bacon cooks. When bacon is crisp, drain and chop
2) Preheat a nonstick pan over high heat for scallops.
3) Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, then place 9 scallops in the pan, about 2cm apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with aluminium foil. Repeat with remaining scallops.
4) To serve, top scallops with chopped bacon bits and spring onions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading.