Preheat your oven to 425°F. Place the toothpicks/skewers in a bowl and pour boiling hot water over them and let them soak while you prepare the scallops.
Pat the scallops dry with a paper towel.
Place the bacon on a microwave-safe plate and cook for 3-4 minutes, until the fat starts to render and cook out. This will help make the bacon crisp by the time you are done baking them in the oven. IF you want very crispy bacon, precook it a lot!
Wrap a scallop in a slice of bacon around the edges then secure with a toothpick. Repeat with remaining scallops.,
Arrange the scallops in a single layer on a large baking sheet with space between each one.
Combine the garlic butter sauce and brush/drizzle over all of the scallops on the baking sheet, making sure that each scallop has minced garlic on top.
Bake 15-17 minutes until the scallops are 125/130°, are tender and opaque and the bacon is cooked through. Serve hot.
Calories will depend on the bacon you use, size of scallops, etc.