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.

Blender Hollandaise Sauce

3 egg yolks
2 tbsp lemon juice
¼ tsp salt
1 stick butter

Place yolk, lemon juice, and salt in blender. Heat butter until bubbling. Turn on blender for 30 seconds at high speed. Slowly (drop by drop at first) pour in hot butter while blender is still on. If sauce curdles, remove from blender and pour slowly back in. It should be creamy. Use over vegetables, eggs, or fish. Serve warm. Pour over English muffin with eggs and Canadian bacon (ham) to make Eggs Benedict.