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1
Preheat the oven to 350 degrees F.
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2
In a 2-quart saucepan reduce the cream by 1/2, skimming the foam off the top.
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3
Be careful not to let the cream bubble over the sides.
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4
Meanwhile, lay the bacon on a cookie sheet and place in the oven for 3 to 5 minutes just to slightly render some of the fat.
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5
Remove the bacon from the oven and let cool.
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6
Once the bacon is cool, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops.
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7
Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper.
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8
Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side.
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9
Remove them from the pan and place them on a baking sheet.
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10
Repeat this process with the remaining scallops, then transfer the baking sheet to the oven until the scallops are just cooked through, 3 to 5 minutes.
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11
Remove the rind from the brie and cut into small pieces.
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12
Add the brie to the hot cream and whisk until melted.
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13
Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the nutmeg.
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14
If necessary, strain the sauce through a fine mesh sieve.
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15
In a small saucepan, heat the peanut oil to fry the sage leaves.
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16
Gently drop the leaves into the hot oil removing them to paper towel once they look slightly translucent, about 30 to 45 seconds.
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17
Drain briefly on paper towels before serving.
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18
Serve the scallops on small appetizer plates with the Brie cream drizzled around the edges and garnished with the crispy sage leaves.
