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. ---------------------------------------------------------------------------
Nutrition
Ingredients
