| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 15g | 7g | 40g |
| sugars | fibre | protein | salt |
| 32g | 0g | 22g | 0.1g |
Why I Love Canadian Maple-Glazed Scallops
Every so often I come across a recipe that surprises and delights me. The Canadian ‘Maple-Glazed Scallops’ does just that – it’s an awe-inspiring dish that gives a new spin to my usual Southern fare. I love how it gracefully fuses the sweet, unique flavor of Canadian maple syrup and the briny, sea-fresh taste of scallops. It’s like bringing the serenity of Canadian forests and their vivacious seasides right onto your plate.
A Story of Sweet and Savory
I’ve enjoyed cooking since I was a child, but it’s always a little more fun when I step outside my comfort zone. In Texas, we undeniably have a fondness for robust, spicy flavors. Adding the sweet twist of Canadian maple really is unexpected, yet it has a remarkable way of enhancing the savory qualities of the dish. Taking inspiration from the famed chef Raymond Blanc, I’ve learned that sometimes it’s the element of surprise that turns a good dish into a great one.
Pairing Possibilities
Maple-Glazed Scallops pair beautyfully with several dishes. If you fancy, you could serve it with a refreshing avocado and grapefruit salad, an earthy roasted Brussel sprouts, or even a bowl of steamed jasmine rice to soak up the rich, sweet and savory sauce. And if you’re like me, someone who loves the fusion of different cuisines, try marrying this Canadian delicacy with some Tex-Mex elements. Perhaps a side of black beans and cornbread to keep a bit of Southern soul on the table.
Why This Recipe Amazes Me
Every bite of these Maple-Glazed Scallops sends a burst of contrasting, yet complementing flavors. The sweetness of the maple syrup, enriched by butter and cream, juxtaposed with the slight acidity of white wine and lemon juice, and topped with a sprinkle of fresh parsley, provides a multi-layered taste experience that’s just incredible. It’s definitely one of my new favorite ways to enjoy scallops.
So here is to new culinary adventures and fusion of flavors – the ‘Maple-Glazed Scallops’ is truly a delightful celebration of Canadian gastronomy.
What You’ll Need
- 2 lbs of large scallops
- 3 tablespoons of unsalted butter
- Salt, to taste
- Black pepper, to taste
- 1 cup of pure Canadian maple syrup
- 1/2 cup of heavy cream
- 1/2 cup of dry white wine
- 2 tablespoons of lemon juice
- 2 tablespoons of fresh chopped parsley
Method
Step One
Season the scallops on both sides with salt and pepper. Set them aside to allow the seasoning to infuse.
Step Two
In a large skillet, melt the unsalted butter over medium-high heat. Once the butter is sizzling, add the scallops to the pan. Cook them until they are golden brown, which should take about 2 to 3 minutes per side.
Step Three
Once the scallops are done, remove them from the pan and set them aside on a warm plate. Make sure to keep the pan hot for the next step.
Step Four
Next, add the pure maple syrup to the pan, followed by the heavy cream, dry white wine, and lemon juice.
Step Five
Stir the mixture until it comes to a slow simmer. Continue to let it simmer until it reduces by about half. This should take around 10 to 12 minutes.
Step Six
Once your sauce is reduced, add the cooked scallops back into the pan, turning them within the pan to ensure they are coated in the glaze.
Step Seven
Right before serving, sprinkle the fresh chopped parsley over the scallops. You can either serve the scallops in the pan or transfer them to a serving plate with extra glaze spooned over the top.
