New England Maple Mustard Scallops
The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!!
Steps
Saut the bacon and pour off the fat.
Cool and crumble.
Set aside.
Melt the butter in the same skillet over medium high heat.
Briefly saut the scallops until heated through , about 3 minutes.
Remove with a slotted spoon to a warm bowl.
Add the half and half to the scallop liquid and boil the cream , stirring occasionally , until reduced to about cup.
Keep an eye on the heat and lower to medium , maintaining a steady reduction.
Add the mustard , maple syrup and pour in any juices collected in scallop bowl.
Boil for another 3 to 4 minutes until reduced again to sauce consistency.
Add the scallops and crumbled bacon to the sauce , toss quickly and serve immediately.
Ingredients
bacon, unsalted butter, fresh scallops, half-and-half, dijon mustard, pure maple syrup