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Pepper Jelly Scallops with Havarti https://www.metro.ca/userfiles/image/recipes/petoncles-au-havarti-et-a-la-gelee-de-piment-fort-10253.jpg PT10M PT04M PT14M
Thinly slice the Havarti. Cut each slice into squares about the same size as the scallops. Heat butter in a skillet on medium heat until foaming. Cook scallops 1–2 minutes each side. Arrange scallops on a plate. Top each with a Havarti square and a small amount of hot pepper jelly. Serve with seafood forks.
18
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2 to 2 1/2 oz (60 to 75 g) Canadian havarti cheese 1 Tbsp. (15 mL) butter 18 large scallops 1 1/2 Tbsp. (25 mL) hot pepper jelly
Pepper Jelly Scallops with Havarti

Pepper Jelly Scallops with Havarti

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18
servings
0:10
Preparation
0:04
COOKING
0:14
TOTAL TIME

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Ingredients

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  • 2 to 2 1/2 oz
    (60 to 75 g)
    Canadian havarti cheese
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    BALDERSON CHEDDAR CHEESE

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    280 g SELECTED VARIETIES


    JENSEN CURDS

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    $2.19 /100g

    9.93/lb SELECTED VARIETIES


    SELECTION CREAM CHEESE

    SELECTION CREAM CHEESE

    $3.49 ea.

    227 - 250 g, SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
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    GAY LEA SPREADABLES BUTTER

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    227 g SELECTED VARIETIES


  • 18
    large scallops
  • 1 1/2 Tbsp.
    (25 mL)
    hot pepper jelly
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Preparation

Thinly slice the Havarti.

Cut each slice into squares about the same size as the scallops.

Heat butter in a skillet on medium heat until foaming.

Cook scallops 1–2 minutes each side.

Arrange scallops on a plate.

Top each with a Havarti square and a small amount of hot pepper jelly.

Serve with seafood forks.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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