Ingredients for Bacon Wrapped Scallops With Cream Sauce
- 6 slices Bacon
- 1 cup Heavy Whipping Cream
- 2 tablespoons pure Maple Syrup
- 12 large Sea Scallops
- 1 tablespoon Dijon Mustard
- ½ teaspoon Salt
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How to Make Bacon Wrapped Scallops With Cream Sauce
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place 6 slices of bacon in an ungreased 15 x 10 x 1 inch baking pan. Bake for 7-10 minutes, or until partially cooked and lightly browned. Remove and drain on paper towels.
- While the bacon is baking, prepare the scallops. Gently pat 12 large sea scallops dry with paper towels.
- Wrap each scallop with a strip of bacon and secure with a toothpick.
- In a medium saucepan, heat 1 cup heavy cream over medium heat. Bring to a gentle simmer.
- Reduce heat to low and simmer uncovered for 8 minutes, or until the cream has reduced to ¾ cup.
- Stir in 1 tablespoon Dijon mustard, 2 tablespoons pure maple syrup, and ½ teaspoon salt. Bring to a gentle simmer for 2 minutes.
- Preheat oven to 400°F (200°C). Arrange the bacon-wrapped scallops on a baking sheet.
- Bake for 8-12 minutes, or until the scallops are firm, opaque, and the bacon is crispy.
- Serve the scallops immediately, drizzled generously with the maple cream sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
33g
Carbs
1g
