• Preheat the oven to 400°F degrees. Rinse the scallops under cold water, drain and completely dry with paper towels. (This helps them sear properly.) Season lightly on both sides with salt and black pepper.
• Wrap each scallop with half a strip of bacon, securing it with a toothpick if needed.
• Cook the scallops for 15-18 minutes or until the internal temperature reaches 120°F. Remove the scallops from the oven and set aside.

Make the Garlic Butter Sauce

• Heat a cast iron skillet over medium heat. Add the butter and let it melt. Reduce the heat to low. Stir in the garlic and cook for about 30-40 seconds, just until fragrant, do not let the butter brown.
• Add the scallops to the pan and spoon the garlic butter over them. Cook for an additional minute or two, or until the internal temperature reaches 125°F -130°F, then remove from heat. Squeeze fresh lemon over the scallops and garnish with a sprinkle of parsley if desired. Serve immediately.