Preheat oven to 350-degrees.
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.
Preheat oven to 400-degrees. 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 c., 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 evenly onto 4 small plates.
Arrange scallops decoratively atop sauce.
Sprinkle with chives and serve.