Scallops with bacon and maple cream

1 Servings

Ingredients

Quantity Ingredient
2½ cup Heavy cream
⅓ cup Pure maple syrup
1½ tablespoon Dijon mustard
½ teaspoon Nutmeg
1½ pounds Bay scallops
1 pounds Sliced, maple-cured bacon
2 tablespoons Freshly chopped chives or
Minced fresh parsley

Directions

Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer until almost reduced by half. (about 15 to 20 minutes) Stir in mustard, nutmeg, salt, and pepper. Simmer a few more minutes and remove from heat. Cut bacon slices so they wrap once around each scallop. Wrap the scallops in bacon. Place in rows on a broiling pan.

(If making ahead, refrigerate sauce and scallops up to 8 hours.) Preheat broiler. Warm cream sauce over medium-low heat. Broil scallops 4 to 5 inches from the heat until bacon is brown and crisp, about 4 to 5 minutes. Transfer the hot scallops using toothpicks to a shallow serving dish. Pour maple cream sauce over, sprinkle with chives. Serve at once.

Note: For a more formal first course, serve 5 or 6 scallops (without toothpicks) on a plate in a pool of the maple cream sauce for each person.

File

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