Pulse together the pine nuts, Parmesan, and garlic in a food processor until the pine nuts are very finely chopped.
Add the basil leaves, lemon juice, and olive oil, pulsing several times until a thick pesto comes together. Season to taste with salt and pepper. Transfer to a serving ramekin or bowl; set aside.
Preheat the broiler to high heat and position an oven rack in the upper third of the oven.
Wrap a bacon slice around each scallop, securing them with toothpicks. Arrange on a baking sheet in a single layer, scallop flesh facing up; brush with olive oil and season with salt and pepper.
Place the scallops under the broiler; broil until the scallops and bacon are cooked through, turning once, about 10 minutes.
Transfer the scallops to a platter and garnish with frisée lettuce. Serve with the pesto on the side.
