2 -3 Bacon
2 Unsalted Butter
1 Fresh Scallops
1 Half-And-Half
2 Dijon Mustard
2 Pure Maple Syrup


Sauté the bacon and pour off the fat.
Cool and crumble; set aside.
Melt the butter in the same skillet over medium high heat.
Briefly sauté the scallops until heated through, about 3 minutes.
Remove with a slotted spoon to a warm bowl.
Add the half and half to the scallop liquid and boil the cream, stirring occasionally, until reduced to about ¾ cup.
Keep an eye on the heat and lower to medium, maintaining a steady reduction.
Add the mustard, maple syrup and pour in any juices collected in scallop bowl.,
Boil for another 3 to 4 minutes until reduced again to sauce consistency.
Add the scallops and crumbled bacon to the sauce, toss quickly and serve immediately.