In a large skillet, heat over medium heat and add the chopped bacon. Cook for about 5-7 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain, keeping the drippings in the skillet.

Rinse the scallops under cold water and pat them dry with paper towels. Season both sides generously with salt and pepper.

Increase the skillet heat to high. Add olive oil and once it shimmers, add scallops. Sear each for 3-4 minutes until golden crust develops; flip and cook for an additional 3-4 minutes.

Reduce the heat to medium-low and add lemon juice (and wine, if using) to deglaze the skillet, scraping up browned bits. Simmer for about 1-2 minutes.

Remove skillet from heat and quickly add softened butter, stirring until incorporated and sauce is creamy. Toss in cooked bacon.

Return the seared scallops to the skillet, spooning sauce over them. Warm through for about 1 minute. Serve immediately, garnished with parsley.