New England Maple Mustard Scallops Food

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.

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:

• 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.

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.