These scallops is a wonderful flavor combination between the salty bacon, the sweet and savory seasoning on the scallops, and slightly sweet natural flavor of scallops.
Note: depending on the size and type of bacon you choose and the size of scallops, it would take 1/2-1 slice of bacon per sea scallop. It's impossible to tell exactly how much you will need because sizes of each scallop varies as well and bacon. It's best to err of the side of having some bacon leftover that you can use somewhere else than not have enough.
Prepare bacon:
Preheat the oven to 400°, line a rimmed baking sheet with aluminum foil for easy clean-up, and fit a wire rack inside the baking sheet.
Lightly grease the wire rack and place slices of bacon on it side by side.
Bake bacon until more than half way done but not crispy. Depending on the bacon, it will take 7-10 minutes.
Take the bacon out and let it cool a little until easy to handle.
Prepare scallops:
Pat scallops dry with a paper towel and season with salt, pepper, and garlic powder all over. Sprinkle each scallop with brown sugar on all the sides as well.
Wrap a slice of bacon around each scallop around the side and stick a toothpick through bacon and scallop to secure it. If there is a pretty long piece of bacon left sticking out, you can cut it off. (You can dice and sear cutoff pieces of bacon and use it as a garnish somewhere.)
Turn on the broiler and make sure that the rack is about 6 inches away from the top. If you have an option for high broil or low broil, it's best to use low if the scallops are large.
Place wrapped scallops onto the wire rack and cook them under the broiler for 6-8 minutes, flipping them half way through. You want the bacon to crisp up and scallops to be opaque throughout.
Video
Notes
To reheat the scallops, sear them in a preheated skillet, over medium heat, for about a minute on each side until warmed through. I’ve found this to be the most effective way of reheating the scallops, as sometimes putting them back into the oven has lead to them drying out.
How to tell is scallops are done? The best way to prevent your scallops from being rubbery, is not not overcook them. Scallops are done when they just turn opaque throughout. The good news is that bacon does protect the scallops from direct heat and therefore it will take longer to overcook. So by protecting them, you will have less chances that they will overcook. Just don’t broil them for too long.