Pan-Seared Scallops on Maple Cream Sauce

Main courses

Pan-Seared Scallops on Maple Cream Sauce

4 portions


10 minutes


15 minutes

Chef Helena Loureiro

Print the recipe Print the recipe


  • 60 ml (1/4 cup) butter
  • 310 ml (1 1/4 cup) Granny Smith apples, julienned
  • 30 ml (2 tbsp) turmeric
  • 190 ml (3/4 cup) maple syrup
  • 190 ml (3/4 cup) 35% cooking cream
  • 45 ml (3 tbsp) fresh cilantro, chopped
  • 30 ml (2 tbsp) olive oil
  • Fleur de sel and fresh ground pepper
  • 12 large scallops
  • Fresh cilantro, snipped (to garnish)


  1. In a saucepan, over low heat, melt the butter with the apples and turmeric. Cook for about 5 minutes, stirring frequently.
  2. Deglaze with the maple syrup and reduce by half. Add the cream, adjust the turmeric seasoning, and add the chopped cilantro. Simmer over very low heat for about 2 minutes to achieve a nice cream.
  3. In a non-stick pan, heat the olive oil on medium-high. Salt and pepper the scallops to taste and place them, one by one, in the pan. Cook about 2 minutes on each side to give them a nice colour.
  4. Spoon the cream onto individual plates, arrange the scallops on top, and sprinkle with the snipped cilantro.