Bacon Spinach Wrapped Scallops with Maple Cream Sauce


10 bacon strips (center cut is best)
1 bag of baby spinach, washed
10 large sea scallops
1 cup whipping cream
2 tablespoons Dijon or horseradish mustard
2 tablespoons maple syrup
1/8 teaspoon salt


Place bacon in an ungreased 15x10x1” baking pan. Bake at 350 degrees for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon and spinach around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat, about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees for 8-12 minutes or until firm and opaque.

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