Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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 15 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
15 Votes
  • Gluten-free
4
portions
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deals  (2)
    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF MOROCCO OR PERU MEYER LEMONS 1 lb PRODUCT OF U.S.A.


    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


  • 1/4 cup
    (60 mL)
    Maple syrup
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES MAPLE SYRUP

    IRRESISTIBLES MAPLE SYRUP

    $10.99 ea.

    540 ml SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    35% cream
  • 1/2 Tbsp.
    (7 mL)
    pink peppercorns, crushed

  • sea salt to taste
  • 2 Tbsp.
    (30 mL)
    oil
    You might like:

    Flyer Deals  (2)
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 l SELECTED VARIETIES


    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/3 lbs
    large scallops
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.