Preheat oven to 400℉.
Place bacon slices on a parchment lined baking sheet. Bake for 10 minutes, then flip slices and continue to bake until crispy, approximately 10 more minutes.
Once bacon has cooled, finely chop and set aside.
Dry thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
Preheat a nonstick skillet on medium heat. Add ghee or oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
Flip scallops to other flat side and add lemon juice, cook for 1 minute. Remove scallops from pan, set aside.
Add cream, lemon zest and half of the finely chopped bacon to pan, reduce heat to medium-low. Stir constantly. Once cream starts to reduce return scallops to pan, keeping the nice brown sear side up.
Finish reducing cream about 2 minutes. Sprinkle the rest of the bacon crumbs on top of scallops and enjoy!