Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay the 6 thick-cut bacon slices side by side, slightly overlapping to form a single rectangular slab roughly the width you want for serving. Sprinkle the brown sugar evenly over the bacon and press lightly so it adheres. Crack the coarse black pepper over the top.

Bake the bacon slab on the prepared rack for 12–18 minutes, until bacon is cooked through, browned and the sugar has caramelized (time depends on thickness). Rotate the pan once halfway through for even cooking. Remove from oven and let cool for 5 minutes on the rack, then transfer the slab to a cutting board. Keep warm in a low oven (170°F / 75°C) if needed while you cook the scallops.

Scallops

Prepare scallops

Pat scallops very dry with paper towels on all sides. Remove and discard any side muscle. Season both sides lightly with kosher salt and freshly ground black pepper. If using, very lightly dust both sides with the 1 tablespoon of flour and shake off excess—this helps develop a golden crust but is optional.

Sear scallops

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot—about 2–3 minutes. Add 1 tablespoon extra-virgin olive oil and swirl to coat. When oil is shimmering and just beginning to smoke, add scallops to the pan spaced at least 1 inch apart (work in two batches if needed). Do not move them. Sear scallops 1.5–2 minutes per side for medium-size scallops (approx. 1–1¼ inch thick) until a deep golden crust forms. Flip and sear the second side 1–2 minutes until opaque and slightly springy. Transfer seared scallops to a warm plate and tent loosely with foil.

Pan finishing & garnish

Finish sauce and glaze scallops

Reduce heat to medium. Add 2 tablespoons unsalted butter to the same pan used for scallops (leave any browned bits). When butter melts and foams, add 1 teaspoon minced garlic and sauté briefly (10–15 seconds) until fragrant, taking care not to burn. Stir in 1 tablespoon fresh lemon juice and scrape up browned bits to make a glossy pan sauce. Return scallops to the pan just to warm and spoon the butter-lemon sauce over them for 20–30 seconds.

Assemble on bacon slab

Place the bacon slab on the serving board or individual plates. Arrange the warm seared scallops on top of the bacon slab (3 scallops per slab if serving 4, adjust per plating). Spoon any remaining pan sauce over the scallops. Sprinkle chopped fresh parsley and microgreens (if using) over the top for color and freshness.

Serve immediately while scallops are hot and bacon is slightly sticky and warm. Offer lemon wedges at the table if desired.