Mince the onion and microwave it uncovered at 600W for 1 minute. Mix with canned tomatoes and seasonings (salt, pepper, olive oil, garlic). Cover loosely with plastic wrap and microwave for 4 minutes. Stir, then microwave uncovered for 3 minutes to reduce water content.

Cut the long bacon slices in half lengthwise.

Season scallops with salt and pepper. Place a scallop on a bacon slice and roll it tightly. Secure the end with a toothpick.

Coat the wrapped scallops in flour, then beaten egg, and finally breadcrumbs.

Heat 2cm of salad oil in a pot to 170°C. Fry the coated scallops until golden brown, turning occasionally.