MAPLE MUSTARD SCALLOPS
I thought of this combination when thinking of Christmas Eve seafood recipes. It is so simple & was a big hit. The mustard makes kind of a crunchy coating that everyone loved. This is intended as an appetizer but can be very easily scaled up or down.
Provided by Elmotoo
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 88.4, Fat 1, SaturatedFat 0.1, Cholesterol 14.8, Sodium 307, Carbohydrate 11.7, Fiber 0.7, Sugar 8.6, Protein 8.4
NEW ENGLAND MAPLE MUSTARD SCALLOPS
The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 257.4, Fat 15.4, SaturatedFat 8.7, Cholesterol 67.7, Sodium 590.9, Carbohydrate 13.3, Fiber 0.2, Sugar 6.2, Protein 16.4
MAPLE MUSTARD SCALLOPS
With the vast shorelines of the PNW, scallops are big business. Please use REAL maple syrup, preferably from New England. ;) I thought of this combination when thinking of Christmas Eve seafood recipes. It is so simple & was a big hit. The mustard makes kind of a crunchy coating that everyone loved. This is intended as an...
Provided by Beth Renzetti
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 350°F.
- 2. Place scallops 1" apart on a foil or parchment lined baking sheet with sides.
- 3. Combine mustard & maple syrup.
- 4. Liberally coat the scallops with mixture using a pastry brush.
- 5. Bake 20-30 minutes, depending on size, until cooked through & opaque.
MARINATED SCALLOPS WRAPPED IN BACON
This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!
Provided by Gabsmom
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h33m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
- Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
- Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
- Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 9.1 g, Cholesterol 17.2 mg, Fat 2.1 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 269.7 mg, Sugar 7 g
GRILLED MAPLE GLAZED BACON WRAPPED SCALLOPS
The salty bacon, and sweet maple syrup give the grilled scallops a wonderful flavor, quick, perfect for an entree or appetizer, this will be a hit with the family and friends....
Provided by 0stephanie0
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 665.1, Fat 51.8, SaturatedFat 17.2, Cholesterol 104.3, Sodium 1434.4, Carbohydrate 21.3, Fiber 0.1, Sugar 15.1, Protein 27
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
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.
SCALLOPS WITH MAPLE MUSTARD CREAM SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Saute bacon and pour off fat. Cool and crumble. Set aside. Melt butter in same skillet over medium-high heat. Briefly saute scallops until heated through about 3 minutes. Remove with a slotted spoon to a warm bowl. Add half-and-half to scallop liquid and boil cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction. Add mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 minutes until reduced again to sauce consistency. Add scallops and crumbled bacon to sauce, toss quickly and serve immediately. This recipe yields ?? servings.
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
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.
MAPLE MUSTARD
I found this recipe in the paper, and am posting as written. I used sugar free maple syrup and a good heaped teaspoon of the mustard seeds and this turned out amazing. This will go perfect with anything from salad to pork, and the family loved this. Keeps in the fridge for about 2 weeks.
Provided by Tisme
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened.
- Cool maple mixture. (With this step, my mixture was not completely cooled).
- When cool whisk in the Dijon mustard, seeds and pepper.
- This is ready once it has completely cooled.
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MAPLE GLAZED SEARED SCALLOPS | WITH TWO SPOONS
From withtwospoons.com
Reviews 1Category Main CourseCuisine AmericanTotal Time 20 mins
- In a small saucepan combine 3 tablespoons butter, maple syrup, lime juice, salt, and cayenne pepper. Bring to a boil and then turn down to a slow simmer for 5 minutes. Remove from heat.
- Dry scallops with a paper towel (do not skip this step=the drier your scallops are, the better the sear).
- In a cast iron skillet, melt 3 Tablespoons of butter and 1 Tablespoon olive oil. Once cast iron skillet is hot, place ¼ of the scallops into the pain. Sear scallops 2 minutes on each side. Remove to a plate. Repeat with the following 3 batches. Be careful not to overcrowd the skillet, depending on the size of your cast iron skillet you may need to do an additional batch.
- After all scallops have been removed to the plate, turn off of the heat and move the skillet off of the burner. Pour maple glaze into the cast iron skillet. Quickly place the scallops back in the pan and baste in the glaze. Serve immediately.
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