• 1 package of duBreton Bacon
• 16 medium scallops (or 8 very large scallops if you prefer to serve one per person)
• 250 mL 15% cream (or 35% if you prefer a very thick coulis)
• 1 oz port or red wine
• ¼ cup maple syrup
• Caramelized onions
• 1 package roquette
• Salt and pepper

1. Preheat oven to 190°C (375°F).
2. On the stovetop, place 8 slices of bacon in a large pan and cook over medium-high heat for 5 to 6 minutes or until the bacon is almost done but still soft. Remove the bacon slices from the pan and place them on two layers of paper towel. Repeat with the other 8 slices of bacon. Drain off any excess fat into a cup, making sure to leave a good amount in the pan, and set aside.
3. Wrap each scallop in a slice of half-cooked bacon. Cover a baking sheet with aluminum foil (to make cleanup that much easier!!!) and place the scallops on it.
4. Place in the oven for 5 to 10 minutes. Cook until the edges of the bacon turn crisp while taking care not to overcook the scallops.
5. Meanwhile, heat the pan again over high heat. When the fat is nice and hot, deglaze the pan with the port or red wine. Reduce the liquid. Add the maple syrup and reduce again. Add the cream and turn the heat down to medium. Add pepper to taste. The cream may bubble from time to time but do not allow it to reach a full simmer. Continue heating for a few minutes until the cream thickens. Add salt to taste, keeping in mind that the bacon is already quite salty.
6. When the scallops are cooked and the sauce is ready, prepare the plates, placing 2 scallops on each plate with a little arugula on the side for presentation. Next, using a large spoon, drizzle the sauce generously over top of the scallops and arugula. Bon appétit!

To prepare caramelized onions :

1. Cut 2 onions into thin slices.
2. Brown onions in a bit of olive oil over high heat for about five minutes.
3. Add ¼ cup of maple syrup, a dash of balsamic vinegar and a generous pinch of salt and simmer for about 20 minutes over low heat (or until the syrup is completely absorbed)