10

slices

bacon

20

large

scallops

1

cup

cream

1½

Tbs

Dijon mustard

1½

Tbs

maple syrup

1

Tbs

snipped fresh chives

1

Preheat oven to 175°C.

2

Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes.

3

Cut each slice crosswise in half. Cool.

4

Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.

5

Heat oven to 200°C. Place scallops on baking sheet and bake until cooked through, about 10 minutes.

6

Meanwhile, boil cream in heavy large skillet until reduced to ¾ cup, about 3 minutes.

7

Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.

8

Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce.

9

Sprinkle with chives and serve.