4 bacon slices
8 sea scallops (Maine diver scallops preferred)
1 tablespoon peanut oil
Minced, fresh snipped chive blossoms or fresh chives for garnishMaple Dijon Cream Ingredients
1 teaspoon butter
1 shallot, minced
2 tablespoons brandy
1 cup heavy (whipping) cream
1 tablespoon Dijon mustard
1/4 cup maple syrup
Course sea salt and white pepper to tasteCut the bacon slab or bacon slices into one-eighth-inch strips and saute in a saute pan or skillet until crisp. Dry on paper towels and set aside. Wash the scallops and pat them dry with paper towels. Heat a heavy saute pan or skillet until very hot and add the peanut oil. Lightly season the scallops with salt and pepper and saute for about 1 minute on each side, leaving them slightly underdone.
In a small, heavy saucepan, melt the butter and saute the shallot until soft. Add the brandy and stir over high heat for 1 minute. Add the cream and boil to reduce to about three-quarters cup. Stir in the mustard and maple syrup. Add salt and pepper to taste. Bring to a boil and reduce again until thick enough to coat the back of a spoon.
Ladle about 4 tablespoons of warm maple Dijon cream onto each of 2 serving plates. (A scallop dish makes a nice presentation). Divide the scallops between the plates. Garnish with the cooked bacon pieces and chive blossoms or chives. Serve at once.
Tasteful Tip: Serve scallops on a bed of deep fried spinach and add roasted garlic cloves. A handful of spinach per serving is more than enough. Deep fry spinach until crispy. To roast garlic, preheat oven to 400 degrees. Place heads of garlic on square of aluminum foil, drizzle with oil and roast until garlic is tender – about 30 minutes. Squeeze roasted garlic cloves from skin.