Step 1

Preheat oven to 425 F.

Step 2

Lay out bacon strips over a 10x7-inch baking dish and sprinkle with 1 tablespoon of water.

Step 3

Bake for 20–25 minutes, or until bacon is crispy.

Step 4

Remove from the oven, and let the bacon cool slightly.

Step 5

Remove from the pan using tongs, and place on a folded paper towel.

Step 6

Pat bacon dry and chop roughly.

Step 7

Rinse scallops and pat them dry with a paper towel. Remove the side muscles.

Step 8

Melt butter in a liquid measuring cup, then stir in white wine and lemon juice.

Step 9

Make the topping by combining the breadcrumbs, Parmesan cheese, garlic powder, lemon zest, salt, and pepper.

Step 10

Arrange the scallops in a single layer in the baking dish, leaving the bacon fat that is left in the pan.

Step 11

Pour the butter mixture over the top.

Step 12

Sprinkle the scallops with the panko mixture, then with the chopped bacon.

Step 13

Put the pan back in the oven and bake for 15 minutes, until the scallops are cooked and the topping is crispy and lightly browned.

Step 14

Remove from the oven and sprinkle with parsley.

Step 15

Serve with lemon wedges.