This is either the third or fourth version of bacon wrapped scallops I've made. As you may have noticed, I enjoy wrapping things in bacon. According to a few friends who sampled this version, this is the best bacon wrapped scallops recipe I've made, but it's hard to know who to trust. People tend to get very effusive when you feed them pork!
Ingredients:
10 bacon strips
10 large sea scallops
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/8 teaspoon salt
10 large sea scallops
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/8 teaspoon salt
Directions:
Place bacon in an ungreased baking pan. Bake at 350 for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop and secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat and simmer for about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees for 8-12 minutes or until firm and opaque. Drizzle with the maple cream sauce and serve.
Place bacon in an ungreased baking pan. Bake at 350 for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop and secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat and simmer for about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees for 8-12 minutes or until firm and opaque. Drizzle with the maple cream sauce and serve.
I think this sauce would also pair well with chicken. Enjoy!
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