Monday, December 5, 2011

Scallops and Bacon in Maple Cream Sauce

2 1/2 Cups heavy cream
1/3 Cup maple syrup
1 1/2 tbsp dijon mustard
1/2 tsp nutmeg
Combine cream and syrup bring to a boil.  Simmer for 20 minutes until it is reduced by half.  Stir in remaining ingredients.  
Half pre-cook the bacon.  If scallops are too big cut them into smaller pieces.  Wrap bacon around scallop and use toothpick to hold together. Bake or broil until done.  Drizzle sauce over scallops.

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