Scallops with Maple Mustard Cream Sauce

Scallops with Maple Mustard Cream Sauce Recipe - USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Scallops with Maple Mustard Cream Sauce is a delicious and elegant dish that combines the sweetness of maple syrup with the tanginess of dijon mustard. This dish is perfect for a special occasion or a romantic dinner at home.

History

This recipe is a modern twist on classic scallop dishes, incorporating the flavors of maple syrup and dijon mustard to create a unique and flavorful sauce. Scallops have long been a popular seafood choice for their delicate flavor and tender texture.

Ingredients

3 slices of bacon
2 tbsp of butter
1 lb (454 g) of bay scallops
1 cup of half-and-half
2 tbsp of dijon mustard
2 tbsp of pure maple syrup

How to prepare

Sauté the bacon, then pour off the fat.
Cool and crumble the bacon, then set it aside.
Melt the butter in the same skillet over medium-high heat.
Briefly sauté the scallops until heated through.
Remove the scallops with a slotted spoon and transfer them to a warm bowl.
Add the half-and-half to the scallop liquid and boil, stirring occasionally, until it is reduced to about 0.75 cup.
Add the mustard and maple syrup, then pour in any juices collected in the scallop bowl.
Boil for another 3 to 4 minutes until the sauce is reduced again to a sauce consistency.
Add the scallops and crumbled bacon to the sauce, then toss quickly and serve immediately.

Variations

Substitute shrimp or lobster for the scallops.
Add a splash of white wine to the sauce for extra flavor.
Garnish with fresh herbs such as parsley or chives.

Cooking Tips & Tricks

Make sure to cook the scallops quickly over high heat to prevent them from becoming tough.

- Be careful not to overcook the scallops, as they can become rubbery.

- Use fresh scallops for the best flavor and texture.

- Adjust the amount of maple syrup and dijon mustard to suit your taste preferences.

Serving Suggestions

Serve the scallops with maple mustard cream sauce over a bed of rice or pasta, or alongside a fresh salad.

Cooking Techniques

Sauté the scallops quickly over high heat to achieve a golden brown crust.

- Reduce the sauce until it reaches a thick, creamy consistency.

Ingredient Substitutions

Use honey or agave nectar instead of maple syrup.

- Use whole grain mustard or honey mustard instead of dijon mustard.

Make Ahead Tips

Prepare the sauce ahead of time and reheat it when ready to serve. Cook the scallops just before serving for the best texture.

Presentation Ideas

Serve the scallops with maple mustard cream sauce in individual bowls or on a platter garnished with fresh herbs.

Pairing Recommendations

Pair this dish with a crisp white wine such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

This dish contains approximately 350 calories per serving.

Carbohydrates

This dish contains approximately 10 grams of carbohydrates per serving.

Fats

This dish contains approximately 20 grams of fat per serving.

Proteins

This dish contains approximately 25 grams of protein per serving.

Vitamins and minerals

Scallops are a good source of vitamin B12, zinc, and selenium.

Alergens

This dish contains dairy (butter and half-and-half) and bacon, which may be allergens for some individuals.

Summary

Scallops with Maple Mustard Cream Sauce is a high-protein dish that is relatively low in carbohydrates and calories. It is a good source of vitamins and minerals, but may contain allergens for some individuals.

Summary

Scallops with Maple Mustard Cream Sauce is a delicious and elegant dish that is perfect for a special occasion. With a sweet and tangy sauce, tender scallops, and crispy bacon, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Scallops with Maple Mustard Cream Sauce. It was a warm summer day, and I was visiting my friend Sarah in her quaint little cottage by the sea. Sarah was an excellent cook, and she always seemed to have a new and exciting recipe up her sleeve.

That day, she had decided to make her famous Scallops with Maple Mustard Cream Sauce for lunch. As she bustled about her kitchen, chopping and sautéing with expert precision, I couldn't help but be intrigued by the tantalizing smells wafting through the air.

"Would you like to learn how to make this dish?" Sarah asked, noticing my interest.

I eagerly accepted her offer, and she proceeded to show me each step of the recipe. She explained how the sweet maple syrup and tangy mustard combined to create a delectable sauce that perfectly complemented the delicate flavor of the scallops.

As I watched Sarah work her culinary magic, I couldn't help but marvel at how effortlessly she seemed to navigate the kitchen. Her hands moved with a grace and confidence that I could only hope to achieve one day.

After a short while, the dish was ready, and we sat down to enjoy our meal. The scallops were perfectly cooked, tender and flavorful, and the sauce was a symphony of sweet and savory flavors that danced across my taste buds.

I knew then and there that I had to add this recipe to my collection. I asked Sarah for a copy, and she graciously wrote it down for me on a well-worn index card. From that day on, Scallops with Maple Mustard Cream Sauce became a staple in my repertoire.

Over the years, I have made this dish countless times, tweaking and perfecting the recipe to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. It has become a signature dish of mine, one that never fails to impress.

But it's not just the taste of the dish that makes it special to me. It's the memories that are attached to it – memories of lazy summer days spent in Sarah's cozy kitchen, learning from a dear friend who had a passion for cooking that was infectious.

As I look back on that day, I am filled with gratitude for the gift that Sarah gave me – not just the recipe for Scallops with Maple Mustard Cream Sauce, but the knowledge and confidence to experiment and create in the kitchen.

And so, whenever I make this dish, I am reminded of that sunny afternoon by the sea, of the laughter and camaraderie shared with a dear friend. And I am filled with a sense of joy and contentment, knowing that I am carrying on a tradition that was passed down to me with love and generosity.