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Ingredients
- 2 slc bacon - (to 3)
- 2 Tbsp. butter
- 1 lb Nantucket bay scallops
- 1 c. half-and-half
- 2 Tbsp. dijon mustard
- 2 Tbsp. Vermont pure maple syrup
Directions
- Saute/fry bacon and pour off fat. Cold and crumble. Set aside.
- Heat butter in same skillet over medium-high heat. Briefly saute/fry scallops till heated through about 3 min. Remove with a slotted spoon to a hot bowl.
- Add in half-and-half to scallop liquid and boil cream, stirring occasionally, till reduced to about 3/4 c.. Keep an eye on the heat and lower to medium, maintaining a steady reduction.
- Add in mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 min till reduced again to sauce consistency.
- Add in scallops and crumbled bacon to sauce, toss quickly and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 804 | |
| Calories from Fat 693 | 86% |
| Total Fat 78.19g | 98% |
| Saturated Fat 40.69g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 1086mg | 45% |
| Potassium 483mg | 14% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.66g | 0% |
| Protein 15.44g | 25% |
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