Finely slice the bacon.

Spread the bacon in a hot oil-free non-stick pan.

Cook, stirring occasionally, until fat had been rendered and the bacon’s color turns deeper (you can go on cooking until the bacon bits are crisp — totally up to you).

Scoop out the bacon bits. Keep the heat on.

To the bacon fat in the pan, add the scallops.

Cook to sear (high heat!), a minute or two per side, depending on their size.

Pour in the lemon juice, scraping to loosen whatever bits are sticking to the bottom of the pan.

Transfer the scallops to a plate.

Pour over the pan juices.

Add the bacon bits.

Sprinkle with parsley.

Serve hot.