Not a recipe, but a method. With many options.
I don't think you want to go with garlic. That would be too strong for scallops in my opinion. I would go with shallots instead which gives you some of the taste of garlic but without the intense and dominating flavor.
Mince some scallops very fine and give them a slow sweat in butter. Add some white wine (sav blac would be my choice) for some acid and reduce to almost dry. At this stage you could thow in some bourbon (which goes well with bacon and scallops). Flambe or not. Then throw in some cream and reduce by half. For a finer sauce, strain at this point, for a more rustic sauce leave the shallots in the sauce. Take off the heat and finish with a bit of cold butter whisked in to thicken a bit more.
If you want to add some herbs, a bit of fresh tarragon would be good right before adding the cream. I love tarragon with seafood. Don't use dried, it ain't the same.
If you insist on garlic, roast it first (whole) to give it mellow sweetness, then mash it into the cream. But skip the bourbon if you do, that would be too many dark flavors, imo.
You can also use some lemon zest in the sauce if you want, for a bit of additional flavor layering.
You might also consider blanching the bacon a bit before using it, just to cut back the smoke to a hint.
Looks like a winner to me, btw. Very nice looking scallops!
