Title: Scallops with Bacon and Maple Cream
Categories: Seafood
Yield: 1 Servings

2 1/2	c	Heavy cream
1/3	c	Pure maple syrup
1 1/2	tb	Dijon mustard
1/2	ts	Nutmeg
1 1/2	lb	Bay scallops
1	lb	Sliced, maple-cured bacon
2	tb	Freshly chopped chives or
		Minced fresh parsley

Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer until almost reduced by half. (about 15 to 20 minutes) Stir in mustard, nutmeg, salt, and pepper. Simmer a few more minutes and remove from heat. Cut bacon slices so they wrap once around each scallop. Wrap the scallops in bacon. Place in rows on a broiling pan. (If making ahead, refrigerate sauce and scallops up to 8 hours.) Preheat broiler. Warm cream sauce over medium-low heat. Broil scallops 4 to 5 inches from the heat until bacon is brown and crisp, about 4 to 5 minutes. Transfer the hot scallops using toothpicks to a shallow serving dish. Pour maple cream sauce over, sprinkle with chives. Serve at once.

Note: For a more formal first course, serve 5 or 6 scallops (without toothpicks) on a plate in a pool of the maple cream sauce for each person.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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