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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (210g) Recipe makes 4 servings |
||
| Calories 312 | ||
| Calories from Fat 170 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.9g | 29% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 387mg | 16% | |
| Potassium 501mg | 14% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.3g | ||
| Protein 22.5g | 45% | |
New England Maple Mustard Scallops
By: Mille® ™
Jun 12, 2002
The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!
SERVES 4
Ingredients
- 2-3 slices bacon
- 2 tablespoons unsalted butter
- 1 lb fresh scallops
- 1 cup half-and-half
- 2 tablespoons Dijon mustard
- 2 tablespoons vermont pure maple syrup
Directions
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.
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- Course > Lunch/Snacks
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- Main Ingredient > Seafood > Shellfish > Scallops
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- Cuisine > North American > United States > Northeastern
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Judi McC.
On Oct 17, 2008
Very nice and simple little dish. Good flavors. Definitely a keeper.
From: lin57
On Jan 4, 2005
Made these for New Years using the large Sea Scallops.Another couple was over for dinner and we all thought this was on of the best scallop prperations we had ever had. I did leave the Bacon out as my husband thinks its an ingredient that is way over used. Perfect blend of ingredients that complimented the sweet flavor of the scallops and their delicate texture . I may put the bacon in next time I make these to see if there is much of a differance in flavor. These will definately be made again
From: Marie Nixon
On Sep 9, 2002
This was really delicious. I followed the directions exactly. The ingredients all work together to produce a very mild taste with the scallops. Thanks for a great recipe.
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