Fry bacon till perfectly crisp on both sides. Set on paper towels and let cool completely.
Pat your scallops dry with a paper towel and set aside. Remove the muscle if you want.
When bacon is totally cooled, break up by hand and place in small grinder. Grind until it's broken up but not totally powdery. It will cling together a bit. Remove it from the grinder and put it in a small bowl. (You could hand smash the bacon with the back of a fork if you don't have a grinder.)
Put the breadcrumbs in with the bacon and using a fork get the clumps of bacon to mix well with the breadcrumbs.
Heat the ghee in a large saute pan. Dip each scallop top and bottom into the bacon mixture and then add to pan. Don't overcrowd the pan. Sear each side until golden brown. Plate and top with chopped parsley.
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