Bacon Wrapped Scallops with Maple Mustard Cream Sauce

 Bacon Wrapped Scallops with Maple Mustard Cream Sauce

My husband and I love the Whatley Inn in Whatley, MA, so much so that we had our rehearsal dinner there. One of their signature appetizers is the Scallops Brochette -- "Fresh Sea Scallops wrapped with Apple wood smoked bacon on a bed of our house Saffron rice finished with a mild mustard sauce". Even after moving to PA I could not get the chef to part with the recipe. I have been working on it over the years and have come close but now I want to make a skinnier version ... one without applewood smoked bacon and a heavy cream sauce. We think this is a reasonable alternative.

Serves 12 

1 WW Blue point for 4 scallops and 1 WW Blue point for 1 Tbsp sauce - in case you want extra sauce 

12 slices turkey bacon

48 sea scallops

1/2 cup evaporated whole milk

2 Tbsp Dijon mustard

1 1/2  Tbsp pure maple syrup

1. Preheat oven to 400F.
2. Partially cook the bacon in a skillet. It should still be pliable. Cut into quarters - once vertically and once horizontally.
3. Wrap a scallop in a piece of bacon and secure with a toothpick. Depending on the size of the scallop some of them may need to be wrapped sideways since we are limiting the amount of bacon. Place in a baking dish. 
   
   
   
4. Bake until the scallop is cooked through, about 10 minutes.
5. Meanwhile, boil the evaporated whole milk, mustard and maple syrup until it becomes a thick sauce consistency, about 4-5 minutes. Season to taste with salt and pepper.
6. Remove the toothpicks. Spoon a tablespoon of the sauce on a plate and serve with 4 scallops.

Enjoy !