Sautéed sea scallops in a smoked bacon and maple cream sauce from The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State by Tracey Medeiros

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on August 01, 2021

    Good scallops with sauce. I used only half the maple syrup and heavy cream, to make it less sweet. There will still plenty of sauce to cover the scallops.

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