A delightful dish combining the sweetness of maple syrup with the tanginess of Dijon mustard, perfectly complementing tender scallops and crispy pancetta.
Cook the pancetta in a skillet over medium heat until crispy, then remove and set aside.
Ensure the pancetta is evenly spread in the skillet for uniform crispiness.
In the same skillet, melt the butter over medium-high heat.
Use unsalted butter to control the saltiness of the dish.
Sear the scallops in the butter for about 2 minutes on each side until golden brown, then remove and set aside.
Pat the scallops dry before searing to achieve a nice crust.
Add the cream to the skillet and bring to a gentle boil, stirring occasionally.
Stir continuously to prevent the cream from scorching.
Mix in the mustard and maple syrup, and cook until the sauce thickens slightly.
Taste the sauce and adjust the sweetness or tanginess to your preference.
Return the scallops and pancetta to the skillet, tossing them in the sauce to coat evenly.
Ensure the scallops are just heated through to avoid overcooking.
Serve the scallops and sauce immediately, garnished with fresh herbs if desired.
Serve with a side of crusty bread to soak up the delicious sauce.
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