New England Maple Mustard Scallops

• 2 -3 slices bacon
• 2 tablespoons unsalted butter
• 1 lb fresh scallops
• 1 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 tablespoons vermont pure maple syrup

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

bacon, unsalted butter, fresh scallops, mustard, vermont pure maple syrup

Taken from www.food.com/recipe/new-england-maple-mustard-scallops-31089 (may not work)