Put a pan of water on to boil.
Meanwhile, trim all visible fat off the bacon and slice into thin strips. Pour the tomato soup into a small pan and place over a very low heat while you prepare the rest of the dish.
Place a non-stick frying pan on to a medium heat and fry the bacon in a little oil until cooked to your own taste. Once cooked, add the bacon to the soup.
Add the noodles to the boiling water and cook according to the packet instructions.
Leave the frying pan on the heat and place the scallops around the pan in the positions of a clock face. Sear the scallops for 1½ minutes on each side, turning them in the order you put them in the pan. Add the cooked scallops to the soup.
Drain the noodles and serve topped with the soup mixture.
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