Soak 12 toothpicks in a small mixing bowl of water for at least 10 minutes. This prevents them from burning under the broiler.

Lay the 6 slices thin-cut bacon halved crosswise to make 12 pieces strips in a single layer in a cold oven-safe skillet. Turn the heat to medium and cook for 3–4 minutes, just until the 6 slices thin-cut bacon halved crosswise to make 12 pieces begins to render and turns slightly translucent but is NOT yet crispy. You want it pliable enough to wrap. Transfer to a paper towel-lined plate and let cool for 2 minutes.

While the 6 slices thin-cut bacon halved crosswise to make 12 pieces cools, pat the 12 large sea scallops side muscle (tough tag) removed thoroughly dry on all sides with paper towels — this is the single most important step for a good sear. Season lightly with ½ tsp kosher salt, ¼ tsp black pepper freshly ground, and ¼ tsp garlic powder.

Wrap one piece of par-cooked 6 slices thin-cut bacon halved crosswise to make 12 pieces snugly around the equator of each 12 large sea scallops side muscle (tough tag) removed and secure with a soaked toothpick, piercing through the 6 slices thin-cut bacon halved crosswise to make 12 pieces and into the 12 large sea scallops side muscle (tough tag) removed to hold it in place.

Position an oven rack 6 inches from the broiler element and preheat the broiler to HIGH.

Heat the 1 tbsp olive oil in the same oven-safe skillet over high heat until the 1 tbsp olive oil just begins to smoke. Add the wrapped 12 large sea scallops side muscle (tough tag) removed flat-side down (not on the 6 slices thin-cut bacon halved crosswise to make 12 pieces seam). Sear without moving for 2 minutes until a deep golden-brown crust forms on the bottom.

Flip the 12 large sea scallops side muscle (tough tag) removed to the other flat side and immediately transfer the skillet to the oven under the broiler. Broil for 3–4 minutes, until the 6 slices thin-cut bacon halved crosswise to make 12 pieces is crispy and the 12 large sea scallops side muscle (tough tag) removed are just opaque in the center (internal temperature should reach 125–130°F for a slightly translucent, silky center, or 145°F for fully cooked). Do not overcook — overcooked 12 large sea scallops side muscle (tough tag) removed become rubbery.

Remove the skillet from the oven (the handle will be very hot — use a heavy oven mitt). Transfer 12 large sea scallops side muscle (tough tag) removed to a serving platter and let rest for 1 minute. Add the 1 tbsp unsalted butter and 1 tbsp fresh lemon juice from about half a lemon to the hot skillet and swirl until the 1 tbsp unsalted butter melts, scraping up any browned bits. Drizzle this pan sauce over the 12 large sea scallops side muscle (tough tag) removed.

Garnish with fresh fresh parsley finely chopped and 1 tbsp fresh lemon juice from about half a lemon wedges. Remind guests to remove the toothpicks before eating. Serve immediately.