Bacon wrapped Scallops with Maple and Mustard Cream Sauce Recipe

Preheat oven to 350*. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half, cool.
Wrap 1 bacon piece around sides of each scallop and secure with a toothpick. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 400*. Place scallops on baking sheet and bake until cooked through, about 10 minutes.
Meanwhile, boil cream in heavy large skillet until reduced to 3/4 cup, about 3 minutes. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Remove toothpicks from scallops. Spoon sauce onto plates. Arrange scallops decoratively atop sauce. Sprinkle with chives and serve.