Bacon Seared Scallop and Maple Mustard Cream

Bacon Scalllops

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.

Preheat a medium cast-iron skillet over medium high heat. While that is heating, remove foot from scallops and pat dry removing any excess moisture. Dust scallops with salt and pepper. Pan fry the bacon, remove and chop fine. Use the bacon grease in the pan to sear the scallops on each side for 3 to 5 minutes, and a golden crust has formed on outer edges.

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.

Classic City Catering
Chef: Daniel Watts
214 W. Intendencia Street
Pensacola, FL 32502
(850) 433-8064