| Recipe of the Month... |
| January 2010 |
| Call 251-382-7497 or Email chefrobstephens@yahoo.com |
"Bacon Wrapped Scallops with a Tabasco Maple Cream Sauce" |
 | |  | |  | |  | |  | |  | |  | |  | |  |
Ingredients
2 lb U-10 scallops (jumbo)
20 slices thick bacon
2 cups heavy cream
½ maple syrup
4-5 dashes “Original Tabasco Sauce”
1 heaping TB corn starch
1 TB water
Procedure
keep the scallops frozen and wrap each with a slice of bacon
Place on sprayed cookie sheet and bake in preheated 425 F oven for 20-30 until bacon starts to brown but not crisp
For the sauce
In a med sauce pot – combine the cream, syrup, and Tabasco sauce.
Bring to a boil –
Mix the corn starch with the water until dissolved
Reduce the heat to simmer and add the slurry of corn starch to the pot with a whisk – return to med high heat for a minute or so
Serve the scallops with the sauce over top.
2 lb U-10 scallops (jumbo)
20 slices thick bacon
2 cups heavy cream
½ maple syrup
4-5 dashes “Original Tabasco Sauce”
1 heaping TB corn starch
1 TB water
Procedure
keep the scallops frozen and wrap each with a slice of bacon
Place on sprayed cookie sheet and bake in preheated 425 F oven for 20-30 until bacon starts to brown but not crisp
For the sauce
In a med sauce pot – combine the cream, syrup, and Tabasco sauce.
Bring to a boil –
Mix the corn starch with the water until dissolved
Reduce the heat to simmer and add the slurry of corn starch to the pot with a whisk – return to med high heat for a minute or so
Serve the scallops with the sauce over top.