Scallops With Maple Mustard Cream Sauce

Recipe Ingredients

2		Bacon - (to 3)
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Nantucket bay scallops
1 cup	237ml	Half-and-half
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Vermont pure maple syrup

Recipe Instructions

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.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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