Scallops With Maple Mustard Cream Sauce Recipes

NEW ENGLAND MAPLE MUSTARD SCALLOPS

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.

MAPLE MUSTARD SCALLOPS

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.

SCALLOPS WRAPPED IN BACON IN A MAPLE CREAM SAUCE

Steps:

• Preheat oven to 350 degrees. Place bacon slices individually onto a baking sheet. Bake until a pale golden brown, about 8 minutes. It should still be flexible, not crisp. Cut slices in half crosswise and let cool.
• Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick. (They can be prepared 6 to 8 hours ahead. Just cover and refrigerate.).
• Preheat oven to 400 degrees Place the scallops on a baking sheet and bake until cooked through, about 8 minutes.
• While the scallops are cooking, boil the cream in a large skillet until it is reduced to about 3/4 of a cup, approximately 3 minutes. Keep an eye on the heat and lower to medium maintaining a steady reduction. Add mustard and maple syrup then boil for approximately another 4 minutes. Season with salt and pepper to taste.
• Spoon sauce on a serving platter. Arrange scallops on the platter, sprinkle with chives and serve.

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.

VEAL SCALLOPS IN MUSTARD-CREAM SAUCE

Steps:

• In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
• Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
• Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
• Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
• Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
• Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
• When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
• Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
• Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
• Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
• Serve at once in warm plates.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

SCALLOPS WITH MAPLE MUSTARD CREAM SAUCE RECIPE

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.