Pat the scallops dry with paper towels to remove any excess moisture.
Season with salt and pepper.
Prepare the Garlic Butter:
In a small saucepan, melt the butter over low heat.
Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.
Stir in the lemon juice and optional parsley. Remove from heat and let cool to touch.
Wrap the Scallops:
Take each scallop, dip it into the garlic butter, ensuring it’s fully coated, or place the scallops in a bowl, pour the garlic butter on top, and toss until evenly coated.
Wrap each scallop with a half slice of bacon and secure with a toothpick.
Prepare the Smoker:
Preheat your smoker to 225°F (107°C).
Smoke the Bacon-Wrapped Scallops:
Place the wrapped scallops on the smoker rack, making sure they aren’t crowded.
Smoke for 30-45 minutes, or until the scallops are opaque and firm, and the bacon begins to cook.
Finish the Bacon:
Increase the smoker heat to 375°F (190°C) to crisp up the bacon and finish cooking.
Keep a close eye on them, as it should only take 10-15 minutes for the bacon to become crispy.
Serve:
Once the bacon is crispy and the scallops are cooked through, remove them from the smoker and serve hot.
