Scallops and Apple Smoked Bacon with Maple Cream
A wonderful Autumn meal!
2 1/2 cups heavy cream
1/3 cup Vermont Maple syrup
1 1/2 tablespoons dijon mustard
1/2 teaspoon grated nutmeg
2 lbs of fresh dry sea scallops
1 lbs of apple or maple smoked bacon
chopped chive to garnish
- Combine the cream and maple syrup in a medium saucepan. Bring to a broil and then simmer until reduced to about 1/2 (stir frequently to prevent boiling over)
- Stir in maple syrup and nutmeg salt and pepper and remove from the heat. Slice the bacon into julienne slices and saute to render the fat. Drain the fat from the bacon and add to cream mixture.
- Heat large saute pan to high and add some olive oil. Let oil get hot and add scallops and sear on both sides (about 3 minutes per side for large scallops) Scallops should be slightly rare in the middle. Transfer scallops to plates and pour maple cream over the scallops and sprinkle with the chive garnish.
Serves 8-10 appetizer servings