2 1/2 c  Heavy cream
1/3 c  Pure maple syrup
1 1/2 tb Dijon mustard
1/2 ts Nutmeg
1 1/2 lb Bay scallops
1 lb Sliced, maple-cured bacon
2 tb Freshly chopped chives or
Minced fresh parsley

Combine cream and maple syrup in saucepan. Bring just to a boil, then
simmer until almost reduced by half. (about 15 to 20 minutes) Stir in
mustard, nutmeg, salt, and pepper. Simmer a few more minutes and
remove from heat. Cut bacon slices so they wrap once around each
scallop. Wrap the scallops in bacon. Place in rows on a broiling pan.
(If making ahead, refrigerate sauce and scallops up to 8 hours.)
Preheat broiler. Warm cream sauce over medium-low heat. Broil
scallops 4 to 5 inches from the heat until bacon is brown and crisp,
about 4 to 5 minutes. Transfer the hot scallops using toothpicks to a
shallow serving dish. Pour maple cream sauce over, sprinkle with
chives. Serve at once.

Note: For a more formal first course, serve 5 or 6 scallops (without
toothpicks) on a plate in a pool of the maple cream sauce for each
person.