Step 1

Preheat oven to 425 F.

Step 2

Line a large plate with paper towels.

Step 3

Cut the bacon slices in half.

Step 4

Heat a large skillet over medium heat, and add the bacon in a single layer. Cook for 3 to 4 minutes total, flipping every 1 minute. (You want it to start cooking and render some of the fat, but not crisp all the way. You may need to do this in batches.)

Step 5

Remove the cooked bacon to the paper towel-lined plate, and set aside.

Step 6

Pour the bacon fat out of the skillet into a bowl — you will use it later.

Step 7

Whisk the soy sauce and maple syrup together, then set aside.

Step 8

Wrap each scallop in a 1/2-slice of bacon, and secure with a toothpick. If your scallops are inconsistently sized or on the small side, put 2 together to wrap in the bacon. (Do not overlap the bacon.)

Step 9

Place the bacon-wrapped scallops on a wire rack set into a rimmed baking sheet, then brush each scallop with the soy sauce and maple syrup mixture.

Step 10

Place in the oven, and cook for 12 to 15 minutes, until the bacon is crisp, basting with the sauce every 5 minutes.

Step 11

To make the dipping sauce, add 1 tablespoon of bacon fat to the skillet you used to cook the bacon, and heat it up over medium heat.

Step 12

Once hot, but not smoking, add the apple cider vinegar, and scrape up any brown bits with a wooden spoon. Let it reduce for 1 minute.

Step 13

Add the apple cider, and stir, letting it cook and reduce for 5 to 7 minutes, until it gets really bubbly and starts to thicken.

Step 14

Add the remaining soy sauce and maple syrup baste, and stir in. Continue to reduce for 2 minutes.

Step 15

Serve the scallops with the sauce for dipping.