Preheat the oven to 350 degrees F.
In a 2-quart saucepan reduce the cream by 1/2, skimming the foam off the top. Be careful not to let the cream bubble over the sides.
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. Remove the bacon from the oven and let cool. Once the bacon is cool, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops. Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. 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. Remove them from the pan and place them on a baking sheet. 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.
Remove the rind from the brie and cut into small pieces. Add the brie to the hot cream and whisk until melted. Season the sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the nutmeg. If necessary, strain the sauce through a fine mesh sieve.
In a small saucepan, heat the peanut oil to fry the sage leaves. Gently drop the leaves into the hot oil removing them to paper towel once they look slightly translucent, about 30 to 45 seconds. Drain briefly on paper towels before serving.
Serve the scallops on small appetizer plates with the Brie cream drizzled around the edges and garnished with the crispy sage leaves.
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