We love the Whately Inn in Whately, MA so much we held our rehearsal dinner there so we could share it with all of our friends. We have never had a meal that we did not like but they frequently have an appetizer special called Scallops Brochette. This recipe is the closest I have come to being able to duplicate it but it still is not right. We want to go back before we move to PA, maybe I can talk the chef into sharing the recipe since we will be moving out of state. The other recipe I NEED from there is their au gratin potatoes. Little chunks of potato in a creamy sauce. OMG!
Bacon wrapped Scallops with Maple and Mustard Cream Sauce
10 slices bacon
20 large sea scallops
1 cup. whipping cream
2 Tbsp Dijon mustard
2 Tbsp pure maple syrup
Preheat oven to 350F. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half, cool. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.
Preheat oven to 400F. Place scallops on baking sheet and bake until cooked through, about
10 minutes.
Meanwhile, boil cream in skillet until reduced to 3/4 cup, about 3 minutes. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper. Serve scallops with sauce to dunk or remove toothpicks from scallops. Spoon sauce onto plates and arrange scallops decoratively atop sauce.
10 slices bacon
20 large sea scallops
1 cup. whipping cream
2 Tbsp Dijon mustard
2 Tbsp pure maple syrup
Preheat oven to 350F. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half, cool. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.
Preheat oven to 400F. Place scallops on baking sheet and bake until cooked through, about
10 minutes.
Meanwhile, boil cream in skillet until reduced to 3/4 cup, about 3 minutes. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper. Serve scallops with sauce to dunk or remove toothpicks from scallops. Spoon sauce onto plates and arrange scallops decoratively atop sauce.
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