Bacon Wrapped Sea Scallops



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.
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