| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Heavy cream |
| 1/3 | c | Pure maple syrup |
| 1 1/2 | tb | Dijon mustard |
| 1/2 | ts | Nutmeg |
| 1 1/2 | lb | Bay scallops |
| 1 | lb | Sliced, maple-cured bacon |
| 2 | tb | Freshly chopped chives or |
| Minced fresh parsley |
INSTRUCTIONS
Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer until almost reduced by half. (about 15 to 20 minutes) Stir in mustard, nutmeg, salt, and pepper. Simmer a few more minutes and remove from heat. Cut bacon slices so they wrap once around each scallop. Wrap the scallops in bacon. Place in rows on a broiling pan. (If making ahead, refrigerate sauce and scallops up to 8 hours.) Preheat broiler. Warm cream sauce over medium-low heat. Broil scallops 4 to 5 inches from the heat until bacon is brown and crisp, about 4 to 5 minutes. Transfer the hot scallops using toothpicks to a shallow serving dish. Pour maple cream sauce over, sprinkle with chives. Serve at once. Note: For a more formal first course, serve 5 or 6 scallops (without toothpicks) on a plate in a pool of the maple cream sauce for each person. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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