Maple seared scallops

Name: Maple seared scallops
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 400-g pkg PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops, thawed; 2 tsp canola oil; 2 tbsp water; 1 tbsp PC 100% Pure Medium Maple Syrup; 1/4 tsp PC black label Peri Peri Spice Blend; large leaves baby spinach, for garnish; 1 baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced

Prep Time10 mins
Total Time15 mins

Ingredients

400-g pkg PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops, thawed
2 tsp canola oil
2 tbsp water
1 tbsp PC 100% Pure Medium Maple Syrup
1/4 tsp PC black label Peri Peri Spice Blend
large leaves baby spinach, for garnish

Accompaniments

1 baguette, cut into cubes
apples, sliced into wedges
cooked baby potatoes, halved
cooked or cured sausages, sliced

Instructions

PAT scallops very dry with paper towel.
HEAT a large non-stick frying pan over medium-high. Add oil, thens callops. Cook 1 min, then flip. Cook 1 more min, then transfer scallops to a plate. Reduce heat to medium.
TRIM lamb and cut into chops. Sprinkle both sides of chops with remaining 1/2 tsp spice blend. Season with fresh pepper.
ADD water, maple syrup and any scallop juices to pan. Stir until syrupy, about 15 sec. Brush maple mixture over scallops and sprinkle with spice blend. Serve each scallop on a baby spinach leaf.

Nutrition (per serving)

Calories 61, Protein 8g, Carbohydrates 3g, Fat 2g, Sodium 85mg.
Excellent source of Vitamin B12.

ACCOMPANIMENTS Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced

This article was originally published on Oct 02, 2014

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Mike Shoss