New England Maple Mustard Scallops

1. 1

   Saute the bacon and pour off the fat.

2. 2

   Cool and crumble; set aside.

3. 3

   Melt the butter in the same skillet over medium high heat.

4. 4

   Briefly saute the scallops until heated through, about 3 minutes.

5. 5

   Remove with a slotted spoon to a warm bowl.

6. 6

   Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about 3/4 cup.

7. 7

   Keep an eye on the heat and lower to medium, maintaining a steady reduction.

8. 8

   Add the mustard, maple syrup and pour in any juices collected in scallop bowl.

9. 9

   Boil for another 3 to 4 minutes until reduced again to sauce consistency.

10. 10

    Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.