In a large skillet, heat over medium heat and add chopped thick-cut bacon. Cook for about 5–7 minutes, stirring occasionally, until the bacon is crispy and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.

While the bacon cools, take 1 pound of fresh or properly thawed scallops and pat them dry thoroughly with paper towels. Season the scallops generously with salt and pepper on both sides.

Increase the heat on the skillet to high. Add 1 tablespoon of olive oil, swirl it around, and carefully add the seasoned scallops. Sear for about 3–4 minutes on each side until they develop a golden crust. Remove and set aside.

With the heat off, pour in the freshly squeezed juice of one lemon and, if using, ¼ cup of white wine into the skillet. Scrape the pan to deglaze.

Return the skillet to low heat and stir in 2 tablespoons of softened butter until incorporated. Add the cooked bacon and scallops back into the skillet, tossing them in the sauce.

Sprinkle with freshly chopped parsley for color and flavor. Serve immediately.