Maple Dijon Scallops Recipes

Steps:

• Sauté the bacon and pour off the fat.
• Cool and crumble; set aside.
• Melt the butter in the same skillet over medium high heat.
• Briefly sauté 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 ¾ 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.

Steps:

• Rinse, drain and pat dry scallops.
• Spray a non-stick skillet with cooking spray and heat over medium heat.
• Add scallops and saute 1 minute.
• Transfer scallops to a dish.
• Add sherry to skillet and cook 30 seconds to reduce liquid.
• Stir in mustard and cream.
• Return scallops to skillet.
• Cook until scallops are heated through, about 30 seconds.
• Season with salt& pepper to taste.

Steps:

• Preheat oven to 350°F
• Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
• Combine mustard & maple syrup.
• Liberally coat the scallops with mixture using a pastry brush.
• Bake 20-30 minutes, depending on size, until cooked through & opaque.

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

Steps:

• Partially Cook Bacon for 3-5 minutes in a pan, on medium heat, putting a plate or weight on the bacon to flatten it as it cooks. Do not overcook, as it will complete the cooking process on the BBQ. Remove from pan and place the partially cooked bacon slices on a paper towel and pat with papertowels to remove any excess grease, then set aside.
• Lightly Salt the Scallops, and then wrap them with the partially cooked bacon and secure them with toothpicks.
• Mix Maple Syrup and Dijon Mustard together, and coat the bacon wrapped scallops with the mixture, and refrigerate for (1) hour if you have the extra time, if not you can grill them right away.
• Lightly Oil the BBQ grill, and cook until lightly browned. Serve immediately.

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

Steps:

• Preheat oven to 350 degrees. Place bacon slices individually onto a baking sheet. Bake until a pale golden brown, about 8 minutes. It should still be flexible, not crisp. Cut slices in half crosswise and let cool.
• Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick. (They can be prepared 6 to 8 hours ahead. Just cover and refrigerate.).
• Preheat oven to 400 degrees Place the scallops on a baking sheet and bake until cooked through, about 8 minutes.
• While the scallops are cooking, boil the cream in a large skillet until it is reduced to about 3/4 of a cup, approximately 3 minutes. Keep an eye on the heat and lower to medium maintaining a steady reduction. Add mustard and maple syrup then boil for approximately another 4 minutes. Season with salt and pepper to taste.
• Spoon sauce on a serving platter. Arrange scallops on the platter, sprinkle with chives and serve.