New England Maple Mustard Scallops Food

MAPLE MUSTARD SCALLOPS

Steps:

• 1. Preheat oven to 350°F.
• 2. Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
• 3. Combine mustard & maple syrup.
• 4. Liberally coat the scallops with mixture using a pastry brush.
• 5. Bake 20-30 minutes, depending on size, until cooked through & opaque.

NEW ENGLAND MAPLE MUSTARD SCALLOPS

Steps:

• Sauté the bacon and pour off the fat.
• Cool and crumble; set aside.
• Melt the butter in the same skillet over medium high heat.
• Briefly sauté the scallops until heated through, about 3 minutes.
• Remove with a slotted spoon to a warm bowl.
• Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
• Keep an eye on the heat and lower to medium, maintaining a steady reduction.
• Add the mustard, maple syrup and pour in any juices collected in scallop bowl.
• Boil for another 3 to 4 minutes until reduced again to sauce consistency.
• Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.

MAPLE MUSTARD SCALLOPS

Steps:

• Preheat oven to 350°F
• Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
• Combine mustard & maple syrup.
• Liberally coat the scallops with mixture using a pastry brush.
• Bake 20-30 minutes, depending on size, until cooked through & opaque.

GRILLED MAPLE GLAZED BACON WRAPPED SCALLOPS

Steps:

• Partially Cook Bacon for 3-5 minutes in a pan, on medium heat, putting a plate or weight on the bacon to flatten it as it cooks. Do not overcook, as it will complete the cooking process on the BBQ. Remove from pan and place the partially cooked bacon slices on a paper towel and pat with papertowels to remove any excess grease, then set aside.
• Lightly Salt the Scallops, and then wrap them with the partially cooked bacon and secure them with toothpicks.
• Mix Maple Syrup and Dijon Mustard together, and coat the bacon wrapped scallops with the mixture, and refrigerate for (1) hour if you have the extra time, if not you can grill them right away.
• Lightly Oil the BBQ grill, and cook until lightly browned. Serve immediately.

MAPLE GINGER SCALLOPS

Steps:

• Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
• In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
• After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer scallops to serving plates; set aside.
• Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
• Spoon sauce over seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.

SCALLOPS WRAPPED IN BACON IN A MAPLE CREAM SAUCE

Steps:

• Preheat oven to 350 degrees. Place bacon slices individually onto a baking sheet. Bake until a pale golden brown, about 8 minutes. It should still be flexible, not crisp. Cut slices in half crosswise and let cool.
• Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick. (They can be prepared 6 to 8 hours ahead. Just cover and refrigerate.).
• Preheat oven to 400 degrees Place the scallops on a baking sheet and bake until cooked through, about 8 minutes.
• While the scallops are cooking, boil the cream in a large skillet until it is reduced to about 3/4 of a cup, approximately 3 minutes. Keep an eye on the heat and lower to medium maintaining a steady reduction. Add mustard and maple syrup then boil for approximately another 4 minutes. Season with salt and pepper to taste.
• Spoon sauce on a serving platter. Arrange scallops on the platter, sprinkle with chives and serve.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

SCALLOPS WITH MAPLE MUSTARD CREAM SAUCE RECIPE

Steps:

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