Set the rinsed scallops on several paper towels on a plate and pat dry.
Cook the bacon until light crisp in a large cast iron skillet or stainless skillet. Remove from the pan and cut into small pieces. Divide in two, some for the sauce and some for plating.
Crush the saffron into the 1/2 cup of white wine. Set aside.
Remove some of the bacon fat, leaving a tablespoon in the skillet. Add the onion and a sprinkle of salt and ground black pepper. Saute on medium low until soft. Add the garlic in and stir for 20-30 seconds.
Pour the wine into the skillet to deglaze the pan, stirring the bacon bits off the bottom of the pan.
Add the brandy and continue to simmer the sauce, to reduce the liquid and alcohol for a few minutes.
Add a tablespoon of butter and half of the bacon into the sauce and give a stir.
Stir in the cream. Remove the pan from the heat and spoon or pour into a small bowl or ramekin. Cover to keep warm or by setting the bowl inside a flat bowl of hot water.
Pat the scallops dry again with a dry paper towel and lightly sprinkle with salt and crushed pepper.
Clean the skillet to remove sugary residue or use another skillet to cook the scallops. Heat the skillet over high heat. Add enough oil to coat the bottom of the skillet.
Set each scallop down flat in the pan, being mindful of which one was first in the pan. Do not move or touch the scallop after setting in the pan. Cook over high heat for 2-3 ½ minutes or until the scallops begins to shrink and pull away from the skillet and change color about just past midway up the scallop. The first side down should be very brown. Use tongs to carefully turn over, so not to leave the browned side of the scallop on the skillet bottom.
Let cook for another 1-1 ½ minutes until they look opaque and are a bit firm. Time will vary depending on the size of scallops and the temperature and skillet type.
Turn off the burner. Add the remaining 1 ½ tablespoons of butter and use a spoon to coat the scallops while leaving them in place in the skillet. Squeeze the lemon on top of the scallops and plate them, spooning sauce over the tops and adding a few pieces of the reserved bacon pieces and a few threads of saffron over the scallops for each plate.