Bacon Scallops

Bacon Scallops


  • 10 bacon slices
  • 20 large sea scallops
  • 1 c. whipping cream
  • 2 T. dijon mustard
  • 2 T. pure maple syrup
  • Snipped fresh chives


Preheat oven to 350-degrees. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half. Cool. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick. Preheat oven to 400-degrees. Place scallops on baking sheet and bake until cooked through, about 10 minutes. Meanwhile, boil cream in heavy large skillet until reduced to 3/4 c., about 3 minutes. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper. Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce. Sprinkle with chives and serve. Serves 4 as an appetizer.

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