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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip