Wrap pancetta around scallops, securing with toothpicks if necessary. Arrange in a lightly greased baking sheet with seam side down. Season with red pepper flakes and garlic powder to taste. Repeat with remaining scallops.
Bake in a 425 F oven for 20 minutes or until bacon is crisp and golden brown and scallops are firm and opaque. Serve hot with a drizzle of lemon juice.