Render bacon over medium heat, and once the bacon starts to crisp, remove and set it aside. Heat the bacon fat over high heat and quickly sear the scallops. The scallops should be attractively browned on each side and starting to feel slightly spongy when pressed (not firm). Remove scallops and set aside, and reduce heat to medium. Add coconut fat, leeks, chili flakes and garlic to pan. When the garlic just starts to turn beige, add lemon juice and white wine and turn heat to high. Add cream and boil until it starts to reduce and thicken slightly. Season to taste with salt & pepper and return scallops to the pan to coat with sauce. Serve immediately. Makes 2 servings.