Ingredients
12 bacon slices (not thick sliced)
12 large sea scallops
Sauce:
1 cup heavy whipping cream
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons grainy Dijon mustard
4 chopped scallions, for garnish
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Cook bacon in a non-stick skillet for 2-4 minutes until edges just begin to brown. (Do not crisp bacon, as it will not wrap.) Remove to paper towels to drain. As soon as you can handle, wrap bacon around scallops and secure with a toothpick or two. You can now refrigerate the scallops up to 4 hours if desired.
When ready to cook, preheat oven to 400°. Place scallops on a baking sheet and bake until cooked through about 10 – 12 minutes depending on the size of the scallops.
While scallops cook prepare sauce. Bring cream to a boil in a small pot. Boil 3 minutes, stirring. Add honey and mustard. Boil 3 more minutes, whisking until sauce thickens.
To serve, spoon sauce onto plates. Place scallops on top of sauce and sprinkle with chopped scallions.
Serves: 4
When ready to cook, preheat oven to 400°. Place scallops on a baking sheet and bake until cooked through about 10 – 12 minutes depending on the size of the scallops.
While scallops cook prepare sauce. Bring cream to a boil in a small pot. Boil 3 minutes, stirring. Add honey and mustard. Boil 3 more minutes, whisking until sauce thickens.
To serve, spoon sauce onto plates. Place scallops on top of sauce and sprinkle with chopped scallions.
Serves: 4
