Instructions:

1. Pat the sea scallops thoroughly dry with paper towels. This is crucial for a good sear. Season them lightly with salt and freshly ground black pepper on both sides.
2. In a large skillet (preferably cast iron or heavy-bottomed) over medium heat, cook the diced bacon until crispy. Remove the crispy bacon bits with a slotted spoon and set aside on a plate lined with paper towels, leaving the bacon fat in the skillet.
3. Increase the heat to medium-high. Add 1 tablespoon of unsalted butter and the olive oil to the skillet with the bacon fat. Once the butter is melted and slightly foamy, carefully place the scallops in the hot pan in a single layer, ensuring not to overcrowd the pan (work in batches if necessary).
4. Sear the scallops for 1.5 to 2 minutes per side, until they develop a deep golden-brown crust and are opaque throughout. Remove the seared scallops from the pan and set them aside on a clean plate.
5. Reduce the heat to medium-low. Add the remaining 3 tablespoons of unsalted butter to the skillet. If using, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
6. Stir in the roughly chopped fresh basil leaves. If using, add the fresh lemon juice and stir briefly to combine, allowing the flavors to meld. Season the sauce with a pinch of salt and pepper if needed.
7. Return the crispy bacon bits to the skillet with the basil butter sauce, stirring to coat.
8. To serve, arrange the seared scallops on plates. Spoon the warm basil butter sauce and crispy bacon bits generously over the scallops. Garnish with a few extra fresh basil leaves if desired. Serve immediately.