New England Maple Mustard Scallops

iVillage Member
Registered: 04-01-2004
New England Maple Mustard Scallops
5
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



  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 evaporated skim milk 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.

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iVillage Member
Registered: 04-05-2003
Tue, 03-01-2005 - 6:07pm
That sounds so delicious. I will have scallops on my next grocery list.
Bonnie
iVillage Member
Registered: 03-19-2003
Tue, 03-01-2005 - 8:21pm

Now this is MY type of meal (love the sides you selected too)!

Susan :)

 

iVillage Member
Registered: 04-01-2004
Wed, 03-02-2005 - 7:12am

Hi Susan,


I used 4 slices of turkey bacon, 3 tbs. of syrup and mustard.

Photobucket
iVillage Member
Registered: 03-19-2003
Wed, 03-02-2005 - 8:13am

Thanks Cathy!

Susan :)

 

iVillage Member
Registered: 03-19-2003
Thu, 03-17-2005 - 8:06pm

Forgot to post - these were yummy!


Susan :)