Description Edit

This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.

Ingredients Edit

Directions Edit

  1. Sauté bacon then pour off fat.
  2. Cool and crumble then set aside.
  3. Melt butter in same skillet over medium high heat.
  4. Briefly Sauté scallops until heated through
  5. Remove with a slotted spoon to a warm bowl.
  6. Add half-and-half to scallop liquid and boil, stirring occasionally until reduced to about ¾ cup.
  7. Add mustard and maple syrup then pour in any juices collected in scallop bowl.
  8. Boil another 3 to 4 minutes until reduced again to sauce consistency.
  9. Add scallops and crumbled bacon to sauce then toss quickly and serve immediately.
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