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In a large bowl, combine the juniper berries, white wine, and vinegar to create a marinade. Add the scallops, turning to coat. Let sit for about 30 minutes while you prepare the bacon.
In a medium sauté pan or skillet over medium heat, cook the bacon until crispy. Transfer the bacon to paper towels to drain, then crumble into a small bowl and set aside. Drain the fat from the pan.
When you're ready to cook the scallops, melt the butter in the pan over medium heat. Remove the scallops from the marinade, reserving the liquid. Arrange some of the scallops in the pan, flat-side down, leaving some space in between them. Sear until they are a nice golden brown, roughly 3 minutes. Flip the scallops and cook for another 3 minutes to brown the other side. Remove to a separate plate and cook the rest of the scallops until all of the scallops have been cooked. Set aside while you finish up the sauce.
Add the garlic to the pan and cook until fragrant and golden brown, about 3 minutes. Add the reserved marinade liquid along with the maple syrup and simmer until the sauce is somewhat reduced and thickened, about 3 to 5 minutes.
To serve, sprinkle the crumbled bacon on a plate and set the scallops on top. Drizzle the sauce over the scallops.