| 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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