Scallops With Maple Mustard Cream Sauce
- 2 slices bacon - (to 3)
- 2 tablespoons butter
- 1 pound Nantucket bay scallops
- 1 cup half-and-half
- 2 tablespoons dijon mustard
- 2 tablespoons Vermont pure maple syrup
Saute bacon and pour off fat. Cool and crumble. Set aside.
Melt butter in same skillet over medium-high heat. Briefly saute scallops until heated through about 3 minutes. Remove with a slotted spoon to a warm bowl.
Add half-and-half to scallop liquid and boil cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction.
Add mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 minutes until reduced again to sauce consistency.
Add scallops and crumbled bacon to sauce, toss quickly and serve immediately.
This recipe yields ?? servings.
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