• 10 slices bacon
  • 20 large sea scallops
  • 1c. whipping cream
  • 2T. Dijon mustard
  • 2T. pure maple syrup
  • snipped fresh chives


Preheat oven to 350*. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half, cool.
Wrap 1 bacon piece around sides of each scallop and secure with a toothpick. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 400*. Place scallops on baking sheet and bake until cooked through, about 10 minutes.
Meanwhile, boil cream in heavy large skillet until reduced to 3/4 cup, about 3 minutes. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Remove toothpicks from scallops. Spoon sauce onto plates. Arrange scallops decoratively atop sauce. Sprinkle with chives and serve.

Serves 4 for dinner. Serves 10 as a starter.

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Submitted 6/13/05.
Source: Bon Appetit Dec. 1992, page 22
Submitted By: Marlen
Bacon wrapped Scallops with Maple and Mustard Cream Sauce