New England Maple Mustard Scallops - cooking recipe

Ingredients

2 -3 slices bacon
2 tablespoons unsalted butter
1 lb fresh scallops
1 cup half-and-half
2 tablespoons Dijon mustard
2 tablespoons vermont pure maple syrup

Preparation

Saute the bacon and pour off the fat.
Cool and crumble; set aside.
Melt the butter in the same skillet over medium high heat.
Briefly saute 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 3/4 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.