Scallops with Bacon and Maple Cream Sauce
rec.food.cooking/ Tracy W. Wisniewski (1996)
Source: Cold Weather Cooking by Sarah Leah Chase

Here's a recipe that I love using Maple syrup. I usually make it as a "sit-down" first course, but it can be served as a "pass-around" appetizer. - Tracy

2 1/2 cups heavy cream
1/3 cup pure maple syrup
1 1/2 TB Dijon mustard
1/2 teas nutmeg
1 1/2 lbs bay scallops
1 lb sliced, maple-cured bacon
2 TB freshly chopped chives or minced fresh parsley

Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer until almost reduced by half (about 15 to 20 minutes).

Stir in mustard, nutmeg, salt, and pepper. Simmer a few more minutes and remove from heat.

Cut bacon slices so they wrap once around each scallop. Wrap the scallops in bacon. Place in rows on a broiling pan. (If making ahead refrigerate sauce and scallops up to 8 hours.)

Preheat broiler.

Warm cream sauce over medium-low heat.

Broil scallops 4 to 5 inches from the heat until bacon is brown and crisp, about 4 to 5 minutes.

Transfer the hot scallops using toothpicks to a shallow serving dish. Pour maple cream sauce over, sprinkle with chives. Serve at once.

Note: For a more formal first course, serve 5 or 6 scallops (without toothpicks) on a plate in a pool of the maple cream sauce for each person.