- (20) U-10 (under 10 to a pound) Sea Scallops
- 2 1/2 C heavy cream
- 1/3 C maple syrup
- 1 1/2 T dijon mustard
- 1/2 t nutmeg
- 1 1/2 lb. 10-15 ct. sea scallops
- 1 lb. maple-cured bacon, split in half
- 2 T chives, fine dice
Preheat oven to 425 degrees. Wrap each scallop with bacon and place seam side down on a greased baking dish. Bake about 6-7 minutes until bacon is golden brown and scallops are cooked to medium rare.
Combine maple syrup and heavy cream in a saucepan. Bring to a boil, then simmer and reduce by one half. Stir in mustard, nutmeg, salt and pepper to taste. Simmer 5 more minutes, remove from heat. Serve with maple cream sauce, garnish with chopped chives.
Servings: 20 scallops