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brooksie
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Cook chopped bacon in a skillet until cooked.
Dry scallops with paper towels. Season with salt and pepper.
Heat the large skillet until very hot, add 2 tablespoons of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet.
Add 3 tablespoons lemon juice (and maybe 2 more tablespoons white wine). Scrape the bottom of the pan.
Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley.