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


  • 3 slice
  • 2 Tbsp
  • 3
    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


  1. Sauté bacon until crisp. Drain on paper towels, chop into bits and set aside.
  2. Pour 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.
  3. Add drained scallops to skillet and heat through, about 4-5 minutes. Remove scallops from pan into a bowl.
  4. Add 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.
  5. Add scallops into broth. Garnish with green onions and chopped bacon. Serve immediately.

Printable Recipe Card

About Maple Dijon Scallops

Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tag: Quick & Easy

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