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Scallops with Bacon and Maple Cream

Source of Recipe

From "Cold-Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"The idea for this winning recipe comes from the White Barn Inn in Kennebunkport, Maine. A while ago family members returned from a spirited birthday celebration for my uncle at the inn raving about the scallop appetizer. Though I have tried to check the appetizer out for myself, I just never seem to be there at the right moment. In the meantime lucky family members have continued to torment me with conflicting reports about how this exquisite concoction is made. Living on Nantucket within a stone's throw of some of the world's best scallops, I content myself and my guests with this irresistible rendition."

List of Ingredients

â—¦ 2 ½ cups heavy or whipping cream
â—¦ â…“ cup pure maple syrup
â—¦ 1 ½ tablespoons Dijon mustard
â—¦ ½ teaspoon grated nutmeg
â—¦ Salt and freshly ground white pepper to taste
â—¦ 1 ½ pounds fresh bay scallops
â—¦ 1 pound sliced maple-cured bacon
â—¦ 2 tablespoons snipped fresh chives or minced fresh parsley


Recipe

Combine the cream and maple syrup in a medium saucepan. Bring just to a boil, then simmer until reduced almost by half, 15 to 20 minutes. Stir in the mustard, nutmeg, salt, and pepper; simmer a few minutes more and remove from the heat.

Cut the bacon slices so that they wrap once around the scallops. Wrap each scallop in a piece of bacon. Place the scallops in rows on a broiling tray. (The recipe can be prepared in advance to this point. Refrigerate the sauce and scallops up to 8 hours.)

When ready to serve, preheat the broiler.

Warm the cream sauce over medium-low heat. Broil the scallops 4 to 5 inches from the heat until the bacon is browned and crisp, 4 to 5 minutes. Transfer the hot scallops with toothpicks to a shallow serving dish that will just hold them in a single layer. Pour the maple cream over all, sprinkle with chives, and serve at once.

For a more formal first course, place 5 or 6 scallops, without toothpicks, on a plate and nap with the maple cream sauce. Serve with knife and fork and perhaps bread for savoring every last drop of sauce.

Makes 8 to 10 appetizer servings