Cook chopped uncooked bacon in a large skillet over medium-high heat for about 5-7 minutes until crispy. Remove and set aside, leaving fat in skillet.

Pat scallops dry and season both sides with salt and pepper.

Heat skillet until hot, add olive oil, then sear scallops for 3-4 minutes on each side until golden. Set aside.

Reduce heat to medium, add lemon juice to the skillet, scrape browned bits, and optionally add white wine.

Remove from heat, add softened butter, and stir until melted and creamy.

Return bacon and scallops to the skillet, toss to coat, and garnish with parsley before serving.