Combine the soy sauce, maple syrup, orange marmalade, and hoisin sauce in a medium bowl and whisk to combine. Set aside.
Remove the side-muscles on the scallops (the side-muscle is a little rectangular tag of muscle tissue on the side of the scallop that secures it to the shell). To remove it, just pinch it off and discard.
Cut the scallops in half and add to the marinade. Cover the bowl and refrigerate for at least 60 minutes.
While the scallops are marinating, line a rimmed baking sheet with aluminum foil. Place the bacon slices in a single layer on the sheet, making sure none of the pieces overlap.
Cook the bacon in the oven for 8-10 minutes until it is partially done. It still needs to be pliable so you can wrap it around the scallops. When the bacon is partially done, remove it from the baking sheet and place it on a paper towel to drain any excess fat.
When you are ready to wrap the scallops, remove them from the marinade with a slotted spoon and place on paper towels to drain.
Place each scallop at the end of a piece of bacon and wrap it up jelly-roll style. Secure it with a toothpick and place it seam-side down on a rimmed baking sheet which has been sprayed with non-stick cooking spray, or covered with foil or parchment paper. Repeat with the remaining scallops and bacon slices.
Bake in a preheated 375-degree oven for about 10-15 minutes, or until the bacon is browned and crisp and the scallops are opaque. Turn the scallops once about halfway through the cooking time.
The bacon wrapped scallops will look neater if you place the scallop at the ragged end of the bacon and roll to finish up at the cut end.If you are making Easy Bacon-Wrapped Marinated Scallops ahead, make them up to the point where you have wrapped them in bacon and secured them with a toothpick, and then store covered in the refrigerator for up to 24 hours before baking.[nutrition-label]