Preheat oven to 425°F.

Line a baking sheet with parchment paper. Set aside.

Pat scallops dry with a paper towel and remove any side muscles. Wrap one scallop in a half slice of bacon and secure with toothpick (see recipe note #2). Repeat with remaining scallops.

Drizzle olive oil over each scallop and season with pepper and kosher salt.

Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.

Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.