Sea scallops are larger than bay scallops but can be eaten in just a few bites, making them the perfect appetizer size.
Thaw scallops, if frozen. Rinse and drain scallops; pat dry. Cut into 20 serving-size pieces; set aside. Cut pancetta into 1-1/2-inch-wide strips. (If using bacon, halve each slice crosswise. In a large skillet, cook bacon until light brown but not crisp. Drain on paper towels. Cool just until easy to handle.)
Preheat oven to 425 degree F. Wrap each scallop piece with a slice of pancetta or bacon. Secure with wooden toothpicks or skewers. Place in a shallow baking pan. Season with salt and pepper. Brush with some of the maple syrup.
Bake for 8 to 10 minutes or until scallops are opaque and pancetta or bacon is cooked, turning once and brushing with remaining maple syrup halfway through cooking. (Bacon may not be crisp.) Serve warm. Makes 20 appetizers.