Bacon Wrapped Scallops with Mustard Cream Sauce

The creamy mustard sauce adds an elegant touch to the plump scallops and crisp bacon. Serve with peas and long grain and wild rice.


12 bacon slices (not thick sliced)

12 large sea scallops


1 cup heavy whipping cream


2 tablespoons grainy Dijon mustard

4 chopped scallions, for garnish

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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