New England Maple Mustard Scallops |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup! Ingredients:
2 -3 slices bacon |
2 tablespoons unsalted butter |
1 lb fresh scallops |
1 cup half-and-half |
2 tablespoons dijon mustard |
2 tablespoons vermont pure maple syrup |
Directions:
1. Sauté the bacon and pour off the fat.
2. Cool and crumble; set aside.
3. Melt the butter in the same skillet over medium high heat.
4. Briefly sauté the scallops until heated through, about 3 minutes.
5. Remove with a slotted spoon to a warm bowl.
6. Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about 3/4 cup.
7. Keep an eye on the heat and lower to medium, maintaining a steady reduction.
8. Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
9. Boil for another 3 to 4 minutes until reduced again to sauce consistency.
10. Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.
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