1. Remove small muscles from sides of scallops and be sure to pat the scallops dry. Wrap half a slice of bacon around each scallop and secure with a toothpick.

2. In large skillet, heat garlic butter over medium-high heat until melted. Carefully add each scallop and cook in batches, about 4-5 minutes each, turning occasionally, or until bacon is browned and scallops are opaque.

3. Top scallops with fresh parsley and serve.