Bacon wrapped Scallops with Maple and Mustard Cream Sauce Recipe

10 slices bacon
20 large sea scallops
1c. whipping cream
2T. Dijon mustard
2T. pure maple syrup
snipped fresh chives

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.