Pat the scallops extremely dry with paper towels and remove the small tough side muscle if it remains attached. Season lightly with salt and freshly ground black pepper.

Cook the finely chopped bacon in a large skillet over medium heat for 6–8 minutes, stirring occasionally, until browned and crisp. Transfer it to a paper-towel-lined plate, leaving approximately 1 tablespoon of rendered fat in the skillet.

Add the sliced fennel and shallot to the skillet and cook over medium heat for 6–8 minutes, until softened and lightly golden. Add the minced garlic and cook for 30 seconds.

Pour in the dry white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, or until the wine has reduced by about half.

Add the heavy cream and simmer gently for 4–6 minutes, until slightly thickened. Stir in most of the bacon, taste, and adjust the salt and pepper; keep the sauce warm over low heat without allowing it to boil vigorously.

Heat the olive oil in a separate large skillet over medium-high to high heat. When the pan is hot, add the scallops in a single layer with space between them, working in batches if necessary.

Sear the scallops without moving them for approximately 2–3 minutes, until the first side is deeply golden. Turn them and cook for another 1–2 minutes, just until the centers are opaque but still tender.

Spoon the warm bacon-fennel cream sauce onto four plates and arrange the scallops on top. Finish with the reserved bacon, chopped fennel fronds, and a small amount of lemon juice if desired.