In a medium skillet, cook chopped bacon over medium-high heat until crisp. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add butter, cream, and Parmesan to the skillet with the bacon grease. Reduce the sauce over medium heat by half. Stir in the cooked bacon. Season with salt and pepper to taste. Keep warm over low heat.
In a separate skillet, heat 1/2 tsp canola oil over medium-high heat. Season scallops with salt and pepper. Once the pan is hot, add the scallops. Sear until golden brown on one side, about 1 minute, then flip and sear on the other side for 1 minute until golden brown. Transfer to a paper towel-lined plate to drain.
Serve the scallops over a layer of bacon cream sauce. Garnish with chives