Gently grill the bacon until coloured and crispy.
Melt half the butter, crush the garlic and leave in the butter to infuse its flavour.
Heat the mashed potato with half the butter and seasoning; when the mixture is quite hot, add the cream and stir well to give a smooth dropping consistency.
Brush the scallops lightly with a little olive oil on both sides. Sear them on a very hot griddle for about two minutes on each side - do not move them around the pan.
To serve, spoon a small amount of mousseline potato into the centre of a plate and arrange scallops around or if serving as a starter, take a smaller plate and a smaller spoon of mousseline potato and serve one scallop on top.
Place a piece of the crisp bacon on top and to finish add the chopped parsley to the garlic butter before spooning over the scallops.