How to make it

  • Saute bacon and pour off fat then cook, crumble and set aside.
  • Melt butter in same skillet over medium high heat then sauté scallops until heated through.
  • Remove with a slotted spoon to a warm bowl.
  • Add half-and-half to scallop liquid and boil cream stirring occasionally until reduced to 3/4 cup.
  • Keep an eye on the heat and lower to medium maintaining a steady reduction.
  • Add mustard, maple syrup and any juices collected in scallop bowl then boil another 4 minutes.
  • Add scallops and crumbled bacon to sauce then toss quickly and serve immediately.

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