17 Mar Bacon Seared Scallop and Maple Mustard Cream
¼ c. heavy cream
¼ c. half and half
1 T. Dijon mustard
¼ c. Maple syrup
2 T. chives (fine chopped)
5 ea. Applewood Smoked Bacon Strips
6 ea Diver Scallops U15 preferred
1 T. Kosher salt
½ T. Black pepper
In a small 1 quart saucepan, heat heavy cream, half and half, Dijon and maple syrup to a boil. Immediately reduce the heat to a simmer and allow it to reduce by half.
Spoon a small amount of your sauce onto the place resting your scallops in the sauce, spoon a little sauce on top of each scallop. Garnish with chopped bacon bites and chopped chives.
Chef: Daniel Watts
214 W. Intendencia Street
Pensacola, FL 32502