Soak the scallops (optional): Place the scallops in a bowl with the buttermilk and refrigerate for 1 hour. This optional step helps mellow any fishy flavor. Drain and pat the scallops completely dry before cooking.

Prepare the sauce: In a small bowl, combine the lemon juice, minced garlic, crushed red pepper flakes, and parsley. Set aside.

Prepare the bacon: Cut each bacon slice into halves or three-quarter lengths, depending on the size of your scallops. (If using three-quarter pieces, save the remaining bacon to cook separately for bacon bits.)

Par-cook the bacon: Preheat a griddle or large skillet over medium-low heat. Cook the bacon just until the fat begins to render but the bacon is still pliable, about 2–3 minutes. Remove and let cool slightly.

Wrap the scallops: Wrap each scallop with a piece of bacon and secure it with a toothpick.

Cook: Increase the heat to medium. Place the bacon-wrapped scallops on the hot griddle or skillet and cook for about 2–3 minutes per side, turning as needed to crisp the bacon evenly on all sides. Cook until the scallops are opaque and the bacon is crisp.

Finish with the sauce: Reduce the heat slightly and add the butter along with the prepared garlic-lemon mixture. Spoon the sauce over the scallops as the butter melts. Cook for about 1 minute, just until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.

Rest and serve: Remove from the heat and let the scallops rest for 2–3 minutes before serving.

Serve with lemon wedges and garnish with additional parsley if desired. These pair perfectly with Parmesan beef tallow fries and roasted or grilled asparagus.