Tuesday, May 14, 2013

bacon wrapped scallops with maple cream

Makes 18 Canapés

1/2 pound (about 9) sea scallops, halved seasoned with salt and white pepper
5 slices thick-sliced bacon cut into strips
1 cup heavy cream
1/2 cup whole milk
1/2 cup apple juice
3 tablespoons pure maple syrup (B grade is possible)
1 small thyme sprig
Salt, nutmeg and cayenne pepper to taste

Prepare scallops:Remove "foot" (small sort of square muscle that appears "stuck on" the scallop--sometimes they are already gone) and cut each in half, top to bottom. Season with salt and white pepper. Slice bacon in half crosswise, then in half lengthwise--one piece will give you four thin strips (1/2 X 3"). Wrap a bacon strip around each scallop and secure it with a toothpick. Make sure both ends of the strip are pierced through. If they are secured, they won't be as likely to come unraveled when broiled. Cover scallops and chill.
Make the sauce:For the sauce, simmer cream, milk, juice, syrup, thyme, and seasonings in a small saucepan over medium heat. Cook until thick and reduced by half, 20-30 minutes. Remove thyme and keep sauce warm (or cool slightly and chill). Rewarm on very low heat to serve.
Broil scallops:When close to serving time, preheat broiler to high with rack at highest position. Spray a baking sheet with nonstick spray; place scallops on pan. Broil 3 minutes, rotating pan often to prevent burning. Turn scallops; broil until bacon is browned and scallops are firm, 2-3 more minutes. (Can also be done on a gas or electric grill)
To Serve:Arrange hot scallops on platter--do not remove toothpicks. Put the sauce in dish for dipping.


No comments:

Post a Comment