Sauté bacon in skillet until just starting to crisp. Drain on paper towels. Remove all but a thin layer of bacon grease from skillet. Heat mustard and honey in small pan. Stir to combine. Cover to keep warm. Squeeze a liberal amount of fresh lemon juice over scallops. Sear scallops in hot skillet over high heat until golden brown on one side. Turn scallops over and cook for a minute more, then turn off heat. Line scallops up in skillet three to a row and weave bacon between them. Brush with honey mustard mixture. Using large spatula, transfer each scallop and honey “assembly” to one of four warmed plates. Drizzle with remaining sauce and serve. Serves four as an appetizer.
Thanks to Terri of Piñon Bistro Restaurant, AZ for the recipe submission!