Maple Syrup Sautéed Scallops


Fish and Seafood

Recipe — Maple Syrup Sautéed Scallops
Metric Imperial

Ingredients

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

Method

  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.

The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Helena Loureiro

Chief

Fish and Seafood Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!