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4-6 sea scallops per person
1/3 strips of bacon, 1 per scallop
½ cup maple syrup
¼ tsp. horseradish
Mix syrup and horseradish. Wrap each scallop with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 min. Turn, brush, and broil 2-3 min. more, until bacon is crisp. Serve hot.
24 fresh bay scallops
1 cup maple syrup
6-8 slices bacon
24 toothpicks
Rinse scallops under cold water to remove sand and cartilage. Cut bacon strips into 24 equal pieces. Wrap bacon pieces around scallops overlapping ends to secure with toothpicks. Place scallops in shallow glass dish, pour syrup over, and toss to coat. Marinate in refrigerator one hour – tossing to coat occasionally. Broil in oven or on grill, basting and turning until bacon is crisp on all sides and scallops are firm. Drain on paper towel or plate, and serve.
Note: Soak toothpicks in water for 5 min. before using to avoid catching fire when cooking.

Salmon fillets for four
2/3 cup melted butter
½ Tbsp dried dill
¾ cup maple syrup
¼ cup Dijon style mustard
Blend ingredients over low heat until melted together. Grill or broil salmon, basting, and turning until flaky and done.
1 cup maple syrup
1/3 cup broccoli florets
1/3 cup mushroom slices
½ lb shrimp (32-36)
½ lb chicken breast, cut up
½ cup carrots, julienne
½ cup onions, julienne
½ cup celery, julienne
½ cup green pepper, julienne
Sauté veggies in a saucepan with a little oil until tender. Add shrimp and chicken; cook until meat is almost done. Add maple syrup and a dash of white wine. Finish cooking and serve over rice or chow mein noodles.


2 cups chicken stock
or canned low-sodium broth
2 cups apple cider
6 shallots, minced
3 bay leaves
2 Tbsp sherry vinegar
½ cup heavy cream
1 ½ tsp freshly grated nutmeg
1 Tbsp vegetable oil
1 onion, chopped
2 cans (15 oz) whole chestnuts, drained
3 Tbsp maple syrup
2 Tbsp unsalted butter
½ cup crème fraiche or sour cream
Salt and freshly ground pepper
4 scallions, chopped
2 Tbsp chopped parsley
10 boiled lobsters (1¼ lbs ea), halved
¼ lb mixed young salad greens
1. In a large saucepan, combine 1 cup of the stock with the cider, shallots, bay leaves, and sherry vinegar. Boil over high heat until reduced by half, about 25 min. Add the heavy cream and nutmeg and simmer over moderate heat until
slightly thickened, about 5 min. Remove from the heat.
2. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderate heat until softened. Add the remaining 1 cup of stock and the chestnuts and simmer until the liquid reduces by a third, about 4 min. Remove from the heat and add the maple syrup and butter. Transfer the contents of the saucepan to a blender and puree until smooth. Blend in the crème fraiche. Transfer the puree to a clean saucepan and season with salt and pepper. Cover and keep warm.
3. Gently reheat the nutmeg vinaigrette. Add the scallions and parsley and season with salt and pepper.
4. Cut the lobster tail meat into 1-inch chunks and replace it in the tail sections of the lobsters. Spoon half of the chestnut puree in the center of each of 2 large platters. Arrange the lobster halves around the puree. Spoon the warm nutmeg vinaigrette over the lobsters, garnish the platters with the greens, and serve at once.
Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight. Finish the vinaigrette and re-warm the chestnut puree before serving.
Yield: 20 first course servings

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