Scallops in Maple Cream Sauce

This easy recipe for scallops in maple cream sauce features a sweet and salty, creamy sauce flavored with maple and bacon for a dinner party worthy supper!

This delectable seafood dinner is super speedy to make – less than half an hour from start to finish – and between the tender scallops and the maple cream sauce and the tidbits of bacon and the crunchy bread crumbs, it is the perfect celebration supper.

And around this time of year, there is so much to celebrate.  Including family and friends, and the excitement of gifts arriving at your front door on a frosty evening.

Here’s what I found on my doorstep the other day…

…from my sweet friend Lynne, who is one of the merriest people I know.  Love her!

And speaking of celebrating, yesterday I celebrated 28 years of wedded bliss with this guy…

…and how lucky am I to see that mischievous smile every day.  My knight in shining armor, my best friend, my soulmate, the love of my life.

And as luck would have it, he LOVES scallops, and he especially loved this delectable version.  So between that and the fact that this recipe is so dang easy to make, I’m thinking I will be making it on the regular during our 29th year!

Here’s How You Make Scallops in Maple Cream Sauce!

You are going to start (as so many good thing do) by cooking up some bacon until it is crispy.  Leave the drippings in the pan and sauté up some bread crumbs in those drippings until they are golden and crispy.

Next, add some olive oil to that same skillet, season up some plump sea scallops with salt and pepper and sear them on both sides.

(Side note: always ask for “dry scallops” at your seafood counter, and here is why. Pro tip!)

Once the scallops are done, scoop them out and make your delectable sauce by simmering up some maple syrup and cream in that same skillet (easy clean-up is another perk of this recipe!).

Stir the bacon and the scallops in the sauce until everything is nice and coated, and then divide it among plates, sprinkling with those bacon-infused bread crumbs and a scattering of fresh parsley.

Dreamy delicious wonderfulness, for anything you might feel like celebrating!

And since this is my last post before Christmas, let me take this chance to wish every single one of you happiness, merriness and peace. You all are such a gift to me.

With love,

Kate xo

Want to round out your meal? This recipe pairs well with...

Crostini with Roast Beef and Pomegranate

Aligot Potatoes

Banana Parfait

Scallops in Maple Cream Sauce

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★★★★★ 5 from 1 reviews

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

This easy recipe for scallops in maple cream sauce features a sweet and salty, creamy sauce flavored with maple and bacon for a dinner party worthy supper!

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Ingredients

• 1 slice of bread, any kind
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 8 sea scallops (I usually serve four per person, but feel free to add or subtract as you like!)
• Salt and pepper
• ½ cup maple syrup (use the real stuff!)
• ¼ cup heavy cream
• Chopped parsley for garnish

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Instructions

1. Put bread in food processor and process until you have breadcrumbs. Set aside.
2. Put bacon in a large skillet (a cast iron one is great if you have one) over medium high heat. Cook until bacon is nice and crispy. Scoop out the bacon and drain on paper towels, leaving the drippings in the pan.
3. Add the breadcrumbs to the bacon drippings and stir until golden and crispy.  Scoop those out and set aside.
4. When crumbs are done, make scallops. Add the olive oil  to that same skillet over medium high heat and season both sides of scallops with a little salt and pepper.
5. Add scallops to skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear.
6. Turn the scallops over (tongs work best for this) and sear the other side.  Remove and set aside.  (I know, a lot of setting aside going on!)
7. Add the maple syrup to the skillet and let it warm up for one minute.  Whisk in the cream and cook for one more minute.  Stir in the bacon, and lastly, put those scallops back in so they get nice and coated with the sauce.
8. Divide the scallops among warmed plates, the sauce from the skillet over the top and scatter generously with breadcrumbs and chopped parsley.

72249.7 g2012.8 mg42.9 g13.2 g0.3 g66.1 g1.4 g21.3 g77.1 mg

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