Scallops wrapped Bacon and drizzled with roasted garlic butter

1. In a skillet sauté the bacon until it is about 75% cooked. You want it to be loose and just about cook through, however not crispy--this is so the bacon can still wrap about the scallops.
2. Remove from the heat and place on a paper-lined plate to drain. 
3. Now pat the scallops dry with a paper towel. Sprinkle them with your seafood seasoning. Only a light dusting is necessary. 
4. Once the bacon has cooled to the touch, wrap it around the scallops. About half the bacon should work. Use a pair of kitchen scissors to cut it.
5. Secure the bacon onto the scallop with a long toothpick. Going straight through is usually good enough to hold it together. 
6. In a large skillet over medium low heat, slick the bottom with oil.
7. When the oil ripples, place the scallops into the pan and sauté for 3 minutes per side. This cooking time will vary based on the scallop size. When the scallop is opaque it is done. Because the bacon makes it hard to see this, you can also use a cooking thermometer to double check to ensure it is on its way to reaching an internal temperature of 130F. This means you can remove the scallops from the pan when it's at about 120 F. 
8. Meanwhile, mix together the softened butter, garlic and parsley. I like to put a dollop on each once they are cooked and resting on a plate. However, if you like the nutty flavor of cooked butter, you can also add it to each scallop once they are still in the pan. Do this during the last minute of cooking and be sure to dollop both sides. 
9. Serve the scallops with lemon wedges and optional fresh thyme and plenty of napkins. 

Other great butter combinations 

• Dill, garlic, lime zest and butter 
• Brown sugar and butter (careful with this one as the brown sugar will start to burn if it goes into the pan so do this one quickly and determine if you can scrape up the bits afterwards. You may not be able to) 
• Hot sauce and butter 
• Coconut cream, curry and butter