Make sure they are large sea scallops—Available from seafood dealers and big box frozen section.
10 bacon strips
10 large sea scallops
1 cup heavy cream
2 tbsp. Dijon mustard
2 tbsp. maple syrup
1/8 tsp. salt
Partially cook bacon. Wrap with a tooth pick around the scallop.
Bake on greased pan at 400 degrees for 8-10 minutes or until scallops are opaque.
Reduce cream by bringing to a boil and then simmer for 8 minutes.
Add Dijon mustard, maple syrup and salt.
Bring to a boil for two minutes.
Drizzle over bacon wrapped scallops.