Thaw the scallops overnight in the refrigerator if possible and pat dry with clean paper towels.

Prepare bowls for dredging: in a small bowl, mix the flour, salt, and pepper; in a second bowl, add eggs; in a third bowl, add panko crumbs.

Dredge each scallop in the first bowl with seasoned flour until dusted on all sides. Then, dip each scallop in the egg. Toss egg-dipped scallops in crumbs. Lastly, place each crumb-dipped scallop on a plate until ready to fry.

Using the side burner of your barbecue, heat a non-stick frying pan over high heat and add the olive oil. Fry the scallops for 3 or 4 minutes per side, or until golden brown and crispy. Once completely cooked, transfer scallops to a plate lined with clean paper towels. Season with a little salt and pepper if desired.

When ready to serve, heat your barbecue, and place bacon and buns on grill. Cook bacon until golden and crispy, about 3 minutes per side. Heat buns the until the edges are slightly charred and the bread is toasted.

To assemble the burgers, place the bottom part of the bun down and spread 1 tbsp of the cream cheese tartar sauce on the bun. Place 4 or 5 crispy sea scallops over sauce, then lay 2 pieces of bacon rounds on top of scallops. Next, add several arugula lettuce leaves. On the top of the bun, spread another tablespoon of cream cheese tartar sauce, and place the bun on top.