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!
- 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
- Put bread in food processor and process until you have breadcrumbs. Set aside.
- 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.
- Add the breadcrumbs to the bacon drippings and stir until golden and crispy. Scoop those out and set aside.
- 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.
- 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.
- 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!)
- 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.
- Divide the scallops among warmed plates, the sauce from the skillet over the top and scatter generously with breadcrumbs and chopped parsley.