New England Maple Mustard Scallops
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New England Maple Mustard Scallops
| Tue, 03-01-2005 - 9:54am |
This was simple to throw together and delicious enough for company. I mixed 1 pound of scallops and 1 pound of shrimp. I served it with sauteed spinach and brown rice.
New England Maple Mustard Scallops
4 servings
40 minutes 10 mins prep
2-3
slices turkey bacon
2
tablespoons Smart Balance
1
lb fresh scallops
1
cup evaporated skim milk
2
tablespoons Dijon mustard
2
tablespoons sugar-free maple syrup
- 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 evaporated skim milk 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.



Bonnie
Now this is MY type of meal (love the sides you selected too)!
Susan :)
Hi Susan,
I used 4 slices of turkey bacon, 3 tbs. of syrup and mustard.
Thanks Cathy!
Susan :)
Forgot to post - these were yummy!
Susan :)