In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat

Add bacon - cook stirring occasioally for 5 - 7 minutes until crisp. Remove bacon to a paper towel

Pour fat from skillet into a small bowl, set aside but do not wash

In a medium skillet heat 1 tbsp of reserved fat over medium high heat

Add mushrooms and cook stirring often for 5-7 minutes, until softened and browned

Stir in garlic - cook stirring for 30 seconds

Remove from heat - set aside

Rinse scallops - pat dry as possible with paper towels

Season with pepper

In the large skillet you used to cook the bacon heat 2 tbsp of reserved bacon fat over medium high heat get the pan really hot

Add scallops in a single layer-cook without moving 2 minutes - when bottom is browned turn scallops

Drizzle with lelmon juic

Cook further until seared and the juices are statring to caramelize on the base of he skillet - adjust heat so juice do not burn