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Preheat the oven to 200°C (180°C fan/Gas Mark 6) and line a large baking tray with baking parchment or tin foil. If you have one, place an ovenproof wire rack on top.
Pat the scallops dry with kitchen paper to remove excess moisture.
Cut each rasher of streaky bacon in half crosswise, then wrap one half around each scallop and secure it with a cocktail stick.
Arrange the bacon-wrapped scallops in a single layer on the wire rack. Season with a pinch of salt, if you like, and some freshly ground black pepper.
Cook in the preheated oven for 10 minutes.
Meanwhile, whisk together the maple syrup and a pinch of freshly ground black pepper in a small bowl.
After 10 minutes, remove the tray from the oven and brush each scallop with the maple syrup mixture, then return it to the oven.
Cook for a further 5 to 10 minutes, or until the bacon is crisp, the scallops are opaque and their internal temperature reaches 63°C.
Carefully remove the cocktail sticks and serve immediately while the bacon is still crisp and the scallops tender.