In a skillet over medium to medium-high heat, fry the Bacon (4 slice) until crispy, 3-4 minutes per side. Transfer the bacon to a paper towel-lined plate or dish.
Lower the heat to medium-low. Add the Light Cream (1 cup), Butter (1 tablespoon), and Parmesan Cheese (1/4 cup) to the bacon grease, and season with a pinch of Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Cook, stirring constantly, until the sauce thickens and reduces by half, about 10 minutes.
In a separate large skillet over medium-high heat, heat the Butter (1 tablespoon) until sizzling.
Season the Scallops (8) with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste), and add them to the hot skillet. Cook for just 1 minute per side. Do not crowd the scallops; if your pan isn’t large enough, cook them in two batches. You want the scallops golden on each side, but take care not to overcook them.
Transfer the scallops to a paper towel-lined plate to drain excess oil.
Divide the cream sauce between two plates, crumble the bacon on top of the cream sauce, and top with 4 scallops each. Serve immediately.