Nantucket Shell
Vacation Rental

Nantucket, Massachusetts

Heritage Recipe

Scallops with Maple Mustard Cream Sauce

Ingredients

2 to 3 slices bacon

2 Tablespoons butter

1 pound Nantucket bay scallops

1 cup half and half

2 Tablespoons dijon mustard

2 Tablespoons Vermont pur maple syrup

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.

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