Maple Dijon Scallops

Robin Lieneke


My first complement on this dish was "this is the best stuff I ever put in my mouth". It is so simple to make and simply Devine!


★★★★★ 1 vote

10 Min
20 Min


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3 slice
2 Tbsp
green onions, finely sliced
1 lb
bay scallops
1 1/4 c
heavy cream
2 1/2 Tbsp
dijon mustard, stone ground
2 1/2 Tbsp
pure maple syrup (the real stuff!!! no pancake syrup!
1/4 tsp
rosemary, dried, minced

How to Make Maple Dijon Scallops


  • 1Sauté bacon until crisp. Drain on paper towels, chop into bits and set aside.
  • 2Pour off all but about 2 tablespoons of grease. Add butter to skillet. Add white parts only of the green onions (set the green part aside for garnish). Sauté over medium heat 2-3 minutes until softened.
  • 3Add drained scallops to skillet and heat through, about 4-5 minutes. Remove scallops from pan into a bowl.
  • 4Add cream to scallop broth in pan and simmer about 10 minutes to reduce, stirring frequently. Add mustard, maple syrup, Rosemary and the juice from the bottom of the bowl of scallops. Simmer another 3-4 minutes. Salt and pepper to taste.
  • 5Add scallops into broth. Garnish with green onions and chopped bacon. Serve immediately.

Printable Recipe Card

About Maple Dijon Scallops

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy

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