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Scallops with Lemon and Maple Syrup Dressing https://www.metro.ca/userfiles/image/recipes/petoncles-citron-erable-5825.jpg PT20M PT12M PT32M
Melt butter and sauté shallot in a pan.Deglaze with lemon juice and white wine and let simmer until reduced by half.Add the lemon zest, maple syrup and bring to a boil.Add the cream and simmer for 2 to 3 minutes, stirring throughout.Add the peppercorns and season with salt, to taste.Set aside and keep warm.Heat oil in a frying pan over high heat.Gently cook the scallops either one minute on each side, or on one side only and until the top turns slightly opaque.Serve immediately with the sauce and a side of seasonal vegetables.
4
4 16 5 2
1 Tbsp. (15 mL) butter 1 shallot, minced 2 Tbsp. (30 mL) lemon juice 1/4 cup (60 mL) dry white wine 1 tsp. (5 mL) lemon zest, minced 1/4 cup (60 mL) Maple syrup 1/3 cup (80 mL) 35% cream 1/2 Tbsp. (7 mL) pink peppercorns, crushed sea salt to taste 2 Tbsp. (30 mL) oil 1/3 lbs large scallops
Scallops with Lemon and Maple Syrup Dressing

Scallops with Lemon and Maple Syrup Dressing

Rate this recipe
16 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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  • 1
    shallot, minced
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    dry white wine
  • 1 tsp.
    (5 mL)
    lemon zest, minced
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  • 1/4 cup
    (60 mL)
    Maple syrup
  • 1/3 cup
    (80 mL)
    35% cream
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  • 1/2 Tbsp.
    (7 mL)
    pink peppercorns, crushed

  • sea salt to taste
  • 2 Tbsp.
    (30 mL)
    oil
  • 1/3 lbs
    large scallops
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Imprimer ma sélection

Preparation

Melt butter and sauté shallot in a pan.

Deglaze with lemon juice and white wine and let simmer until reduced by half.

Add the lemon zest, maple syrup and bring to a boil.

Add the cream and simmer for 2 to 3 minutes, stirring throughout.

Add the peppercorns and season with salt, to taste.

Set aside and keep warm.

Heat oil in a frying pan over high heat.

Gently cook the scallops either one minute on each side, or on one side only and until the top turns slightly opaque.

Serve immediately with the sauce and a side of seasonal vegetables.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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