Scallops With Maple Mustard Cream Sauce Recipes

Steps:

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

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

Steps:

• Preheat oven to 350 degrees. Place bacon slices individually onto a baking sheet. Bake until a pale golden brown, about 8 minutes. It should still be flexible, not crisp. Cut slices in half crosswise and let cool.
• Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick. (They can be prepared 6 to 8 hours ahead. Just cover and refrigerate.).
• Preheat oven to 400 degrees Place the scallops on a baking sheet and bake until cooked through, about 8 minutes.
• While the scallops are cooking, boil the cream in a large skillet until it is reduced to about 3/4 of a cup, approximately 3 minutes. Keep an eye on the heat and lower to medium maintaining a steady reduction. Add mustard and maple syrup then boil for approximately another 4 minutes. Season with salt and pepper to taste.
• Spoon sauce on a serving platter. Arrange scallops on the platter, sprinkle with chives and serve.

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

Steps:

• Saute bacon and pour off fat. Cool and crumble. Set aside. Melt butter in same skillet over medium-high heat. Briefly saute scallops until heated through about 3 minutes. Remove with a slotted spoon to a warm bowl. Add half-and-half to scallop liquid and boil cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction. Add mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 minutes until reduced again to sauce consistency. Add scallops and crumbled bacon to sauce, toss quickly and serve immediately. This recipe yields ?? servings.