• 20 large sea scallops.
• 10 slices of bacon.
• 1 cup of Whipping cream.
• 2 tablespoons of Dijon mustard.
• 2 tablespoons of maple syrup.
• Salt and pepper, to taste.
• Snipped fresh chives.

Pre-cook Bacon:

Preheat your oven to 350°F (175°C).

Arrange the slices of bacon on a baking sheet and bake for about 8 minutes, or until golden brown.

Cut each slice of bacon in half crosswise and allow to cool slightly.

Wrap the Scallops:

Wrap one piece of bacon around the sides of each scallop and secure with a toothpick.

Bake the Scallops:

Increase the oven temperature to 400°F (205°C).

Place the bacon-wrapped scallops on a baking sheet and bake for about 10 minutes, or until the scallops are cooked through.

Make the Sauce:

While the scallops are baking, boil the whipping cream in a large, heavy skillet until reduced to about 3/4 cup.Add the Dijon mustard and maple syrup, and continue boiling for about 3 minutes, or until the sauce thickens to your desired consistency.

Season the sauce with salt and pepper to taste.

Serve:

Spoon the sauce onto serving plates.

Remove the toothpicks from the scallops and place them on top of the sauce.

Sprinkle with snipped fresh chives for garnish.