2 1/2 cups heavy cream
1/3 cup pure maple syrup
1 1/2 TB dijon mustard
1/2 teas nutmeg
1 1/2 lbs 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.