Bacon-Wrapped Scallops & Cream Sauce

Pre-cook bacon until a little browned, but still flexible. Drain on paper towels. Bacon strips may be longer than necessary: they may be cut in half if they’ll still completely surround a scallop.

Wrap each scallop in a strip of bacon; secure with a toothpick. Place the scallops on a foil-lined baking sheet. Sprinkle with oregano and basil, and drizzle melted butter over top. Bake at 400° F for 8 to 12 minutes or until firm and opaque and bacon is crisp.

In a saucepan, bring cream to a boil. Lower heat and simmer about 8 minutes until reduced. Stir in the mustard, syrup and salt. Return to a boil and simmer about 2 minutes more. Serve scallops with the cream sauce on the side.