Soak your noodles in boiling water for 5 minutes 'til soft. Slice onions, not too fine. De-seed both peppers and slice lengthways.
With the back of your knife, stretch out the bacon. Placing a scallop on one end, wrap the bacon around it. Pop them aside.
Add drop of oil in a large frying pan over medium heat. Put in onions and peppers, cook for about 5 minutes until soft, then add garam masala and tomato puree. Stir to cook the spices, amalgamating with the peppers and onions Push the pepper mix to one side, add the scallops. Place scallops seam-side down, so you seal the end of the bacon first. Lower the heat a bit, gently turn the scallops with tongs until they go from translucent to opaque. (It's smelling gorgeous now!).
Add the noodles to the peppers, mix gently and warm through. Plate the noodles and peppers, then place the scallops on top.
For the garam masala, I use a Kashmeri blend recipe I found on Allrecipes.