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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté the bacon and pour off the fat. | 2. Cool and crumble; set aside. | 3. Melt the butter in the same skillet over medium high heat. | 4. Briefly sauté the scallops until heated through, about 3 minutes. | 5. Remove with a slotted spoon to a warm bowl. | 6. Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup. | 7. Keep an eye on the heat and lower to medium, maintaining a steady reduction. | 8. Add the mustard, maple syrup and pour in any juices collected in scallop bowl. | 9. Boil for another 3 to 4 minutes until reduced again to sauce consistency. | 10. Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	2 -3	slices		0.0	0.0	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
scallop	1	lb		312.8007	14.415999999999999	54.6721	2.2213
half	1	cup		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
maple syrup	2	tablespoons		104.0	26.816	0.016	0.024

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.