Seared Scallops with Maple Syrup & Apple Salsa
Wow your dinner guests with something totally unique featuring the best in Nova Scotian ingredients. Pair the freshest seafood with local produce and try Seared Scallops with Maple Syrup & Apple Salsa.
|2 tbsp||red onion diced|
|1/4 cup||peppers diced|
|2 tbsp||maple syrum (we recommend: Acadian Maple or Sugar Moon Farm)|
|2 tbsp||balsamic vinegar|
|1||apple (we recommend: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or Scotian Gold Co-operative)|
|2 tbsp||olive oil|
|salt & pepper to taste|
|6-8||scallops (we recommend: Clearwater Seafoods)|
For a Spicier salsa add fresh cilantro & Cayenne Pepper
- Whisk together olive oil, vinegar and maple syrup. Add diced onion, peppers and apple (Note: chop apples and add immediately, so they do not oxidize).
- Mix together well and let sit for at least an hour before you are ready to sear your scallops.
- To sear your scallops, use 5-6 large scallops per person or 6-8 smaller scallops. If scallops are frozen let them thaw in refrigerator over night. Place scallops on a paper towel to remove excess water.
- Season with salt and pepper. In a very hot sauté pan add a small amount of olive oil and sear scallops for about two minutes per side.
- Serve over rice with maple syrup and apple salsa. May be served with grilled vegetables or over a green salad.