Prep 0 mins
Cook 30 mins
This is a Campbells Taste of Home recipe. I love the maple syrup in the sauce. Gives it that salty, sweet taste sensation.
- 10 slices bacon
- 1 cup heavy whipping cream
- 2 tablespoons maple syrup
- 10 large sea scallops
- 2 tablespoons Dijon mustard
- 1⁄8 teaspoon salt
- Place bacon in an ungreased 15 x 10 x 1 inch baking pan.
- Bake at 350F Degrees 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; simmer, uncovered, until cream is reduced to 3/4 cup, about 8 minutes.
- Stir in the mustard, syrup, and salt.
- Bring to a boil and boil for 2 minutes.
- Meanwhile, place the scallop on a greased baking sheet.
- Bake at 400F Degrees for 8-12 minutes or until firm and opaque.
- Serve with the cream sauce.
This dish was quite different than most scallop recipes and very tasty. I served it over saffron rice.
I took the advice of the Culianry Explorer and cooked the bacon longer. I did 15 minutes on each side. I have to be honest, I was skeptical about the cream sauce with the scallops but I was very surprised how well it went together. I had the dip on the side, the guest of honor made the same comment that she wasn't a dipping person but tried it and found that she loved the sauce and asked for the recipe. I made some extra sauce and cooked pork chops with it, it came out awesome! Thank you for sharing!
These had a nice flavor to them, however we were not happy with the way the bacon cooked. It stayed pretty chewey and we're the type to like ours crisp. I did give it extra time in the oven at the start and it still didn't really cook up. I think I would cook it til it was much farther along next time before wrapping around the scallops to get it more crisp. The sauce was nice and had a different taste to it. Pretty simple to put together.