Pan Roasted Scallops With Apple & Hazelnut Salad & Spiced Sweet Potato

Treat your taste buds to a culinary delight with these Pan-Roasted Scallops accompanied by a delightful Apple & Hazelnut Salad and Spiced Sweet Potato from Le Caveau Restaurant & Domaine de Grand Pré. Featuring tender local scallops seared to perfection and served alongside a refreshing salad of grated apples, sliced red onions, and roasted hazelnuts dressed in a tangy cider vinaigrette. Finish off the dish with a side of creamy mashed sweet potatoes infused with smoked paprika or ancho chili powder, creating a harmonious blend of flavours that’s sure to impress any palate!


Serves 4

12 Local Scallops, U-10 or 10-20
3 Local Apples; Honeycrisp, Jonagold, or Gala
1 Small Red Onion
1/4 cup Roasted Hazelnuts
1/4 cup Cider Vinegar
3/4 cup Canola Oil
1 tbsp Local Honey
2 Medium Sweet Potatoes
2 tbsp Butter
2 tsp Smoked Paprika or 1 tsp Ancho Chile Powder
Salt, to taste
Pepper, to taste


  1. Pierce sweet potatoes with paring knife and bake in 350F oven for 45 minutes or until soft.
  2. Peel apples and grate with large box grater; place in bowl.
  3. Peel and thinly slice red onion and add to apples.
  4. Coarsely chop hazelnuts and add to apple and onion.
  5. In a small bowl, whisk together cider vinegar, honey and oil; season with salt and pepper to taste.
  6. Dress apple mixture with vinaigrette.
  7. Scoop sweet potato into bowl while hot and mash in paprika or ancho and butter. Season with salt and pepper.
  8. Preheat a large sauté pan or skillet on medium high heat. Working quickly, add 2 tbsp canola to the pan, then place scallops evenly around the pan and season with salt and pepper.
  9. Check scallops to ensure they are browning. After 1 minute, turn over scallops and season again.
  10. Remove scallops after an additional minute; keep warm.
  11. Place 2 spoonful’s of sweet potato on the center of the plate, pile up some apple salad on top, then place 3 scallops around the salad. Enjoy!

Wine Pairing

For a perfect complement to the scallops, try Domaine de Grand Pré’s Nova Scotia Brut or Tidal Bay.

Local Source Guide

Domaine de Grand Pré wines: Available at Domaine de Grand Pré, their online store, or your nearest NSLC or private liquor store.
Scallops: Available at Afishionado Fishmongers, Clearwater Retail Stores, Comeau’s Sea Foods Ltd., Evan’s Seafood, and Fisherman’s Market International.
Produce: Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & Cafe, or one of the many Farmers Markets of Nova Scotia locations.
Honey: Cornect Family Farm


Recipe provided by: Le Caveau Restaurant and Domaine de Grand Pré
Recipe by: Chef Dana Wood and the Le Caveau culinary team
Photography provided by: Michelle Doucette Photography (

– This recipe is featured in our 2024 Taste of Nova Scotia Culinary Guide

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