¾ cup Maple syrup
¼ cup soy sauce
1 TBSP Dijon Mustard
12 Large sea scallops
12 Slices of bacon
3 tsp maple cream
Whisk together maple syrup, soy sauce and Dijon mustard coat scallops and marinate for one hour in the fridge.
Partially cook bacon until still flexible and let cool slightly
Preheat oven to 375 and line a baking sheet with parchment paper for quick clean up.
Wrap each scallop with bacon and secure with toothpick place on baking sheet and place ¼ tsp maple cream on each scallop and place in the oven. Cook for 5-7 min and flip and continue cooking for 5-7. Don’t cook scallops for to long or they will become tough.