In the bowl of a your stand mixer, fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter with the garlic, shallows, bacon, and parsley.
Drizzle in the lemon juice and season with salt and pepper. Scrape down the sides and with the mixer on low, drizzle in the olive oil.
Scrape down the sides and fold in the panko. Set aside.
Set a 4 gratin dishes out and divide the wine equally in each. Divide the scallops between each dish.
Spoon the panko butter mix over the top and bake for 10 to 12 minutes.
If you would like more golden, turn the broiler on for a minute or two.
Serve immediately with lemon and top with fresh parsley.