Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Slices bacon
- 2 Tablespoons butter
- 1 Pound bay scallops
- 1 Cup half-and-half
- 2 Tablespoons Dijon mustard
- 2 Tablespoons pure maple syrup
Directions
Sauté bacon then pour off fat.
Cool and crumble then set aside.
Melt butter in same skillet over medium high heat.
Briefly Sauté scallops until heated through
Remove with a slotted spoon to a warm bowl.
Add half-and-half to scallop liquid and boil, stirring occasionally until reduced to about ¾ cup.
Add mustard and maple syrup then 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 then toss quickly and serve immediately.
Category:Cathy's Recipes
Category:Main Dish Recipes
Category:Scallops Recipes