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Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Pat the scallops thoroughly dry with paper towels — moisture is the enemy of a good sear. Wrap one slice of bacon snugly around the equator of each scallop and secure with a toothpick. Season the flat top and bottom of each wrapped scallop with salt and pepper.
Heat the olive oil in a 12-inch cast iron or heavy stainless skillet over medium-high heat until the oil shimmers and just begins to smoke. Working in a single layer without crowding, add the scallops flat-side down. Sear undisturbed for 3–4 minutes, until the bottom is deep golden brown and the scallop releases easily from the pan.
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