Pat the scallops dry with paper towels to remove excess moisture.

Season both sides with salt.

In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes.

Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.

Increase the heat to medium-high.

Add the unsalted butter to the skillet with the bacon fat.

Once the butter is melted and the skillet is hot, add the scallops in a single layer, ensuring they are not touching.

Sear the scallops for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center.

During the last minute of cooking, add the cooked bacon back into the skillet and toss to combine with the scallops.

Transfer the scallops and bacon to a serving plate.