Ingredients

Instructions

  1. Sauté the bacon and pour off the fat.
  2. Cool and crumble; set aside.
  3. Melt the butter in the same skillet over medium high heat.
  4. Briefly sauté the scallops until heated through, about 3 minutes.
  5. Remove with a slotted spoon to a warm bowl.
  6. Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
  7. Keep an eye on the heat and lower to medium, maintaining a steady reduction.
  8. Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
  9. Boil for another 3 to 4 minutes until reduced again to sauce consistency.
  10. Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.