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Ingredientes
- 2Â 1/2 c. Heavy cream
- 1/3 c. Pure maple syrup
- 1Â 1/2 Tbsp. Dijon mustard
- 1/2 tsp Nutmeg
- 1Â 1/2 lb Bay scallops
- 1 lb Sliced, maple-cured bacon
- 2 Tbsp. Freshly minced chives or possibly
- Â Â Chopped fresh parsley
Direcciones
- Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer till almost reduced by half. (about 15 to 20 min) Stir in mustard, nutmeg, salt, and pepper. Simmer a few more min and remove from heat. Cut bacon slices so they wrap once around each scallop. Wrap the scallops in bacon. Place in rows on a broiling pan.
- (If making ahead, chill sauce and scallops up to 8 hrs.)
- Preheat broiler. Hot cream sauce over medium-low heat. Broil scallops 4 to 5 inches from the heat till bacon is brown and crisp, about 4 to 5 min. Transfer the warm scallops using toothpicks to a shallow serving dish. Pour maple cream sauce over, sprinkle with chives. Serve at once.
- Note: For a more formal first course, serve 5 or possibly 6 scallops (without toothpicks) on a plate in a pool of the maple cream sauce for each person.
