Soak short wooden toothpicks in water for 30 minutes to prevent burning while cooking.

In a skillet, cook the bacon for about 3-4 minutes per side until it’s slightly cooked but not crispy. Set it aside.

Pat the scallops dry using paper towels and remove any side muscles.

Season the scallops with salt and pepper to your taste.

Carefully wrap each scallop with a half slice of partially cooked bacon, securing it with a pre-soaked toothpick. Repeat for all scallops.

In a separate clean large skillet, heat olive oil over medium to medium-low heat.

Cook the wrapped scallops for 3-4 minutes per side or until they reach an internal temperature of 125-130°F degrees.

Add butter and garlic to the skillet, cooking for only 30 seconds to 1 minute. Be cautious not to burn the garlic.

Remove the scallops from the skillet and let them rest for 5 minutes. Use a spoon to drizzle the garlic butter sauce over the scallops.

Garnish with freshly chopped parsley before serving.