Prep the scallops. Pat the scallops very dry with paper towels. Remove the small side muscle if attached. Season both sides lightly with salt, pepper, garlic powder, and smoked paprika.

Par-cook the bacon. In a skillet over medium heat, cook bacon slices for 3–4 minutes, flipping once, until the fat starts to render and the strips are pliable but not crisp. This step ensures the bacon crisps up by the time the scallops are done. Drain on paper towels and let cool slightly.

Wrap and secure. Cut each bacon slice in half crosswise. Wrap one half-slice around each scallop and secure with a toothpick through the side. Avoid covering the top and bottom surfaces so they can sear.

Heat the pan. Wipe the skillet if needed. Add avocado oil and butter, and heat over medium-high until shimmering and the butter just begins to foam.

Sear the scallops. Place scallops in the pan, top-side down, without crowding. Cook undisturbed for 2–3 minutes until a deep golden crust forms.

Flip and finish. Turn each scallop and cook another 2–3 minutes. Rotate the scallops on their sides for 20–30 seconds to help crisp the bacon if needed. The centers should be just opaque and springy to the touch.

Rest and brighten. Transfer to a plate. Squeeze a little fresh lemon over the top and sprinkle with herbs. Taste and adjust seasoning.

Serve immediately. These are best hot with a simple side like sautéed asparagus, zucchini ribbons, or a crisp green salad.