Big Scallop

Ingredients:
Scallops 

Description:
10/20 size scallops

Defrosting method:
Take the bag out of the box, put it in cold water for about 30 minutes and let it thaw.

PAN-SEARED SCALLOPS, SAFFRON AND TARRAGON
SEARED SCALLOPS ON BUTTERNUT SQUASH PUREE
Regular:18.49$
Format:200g
Caliber:10/20
UPC028504106075
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Pan-seared scallops, saffron and tarragon emulsion

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Ingredients:

General:

  • Large scallops Fruits de mer du Québec
  • Salt pepper

Saffron sauce :

  • 150 ml white wine
  • ¼ white onion
  • Saffron 8-10 pistils
  • Cold butter in cubes (75 g)
  • Fresh tarragon
  • Salt pepper
Preparation:
  • Sponge the scallops well. Season with salt and pepper.
  • In a hot pan, cook the scallops for 3 to 4 minutes. Remove and reserve.
  • Heat the white wine with the saffron (brew) in a small saucepan.
  • In the pan used to cook the scallops, sweat the finely chopped onions.
  • Pour the infused white wine to deglaze the pan.
  • Assemble the sauce with the cold butter cut into small cubes gradually. Whisk to incorporate.
  • Add the fresh tarragon.
  • Salt and pepper to taste.
  • Pour the sauce onto a plate and place the seared scallops.

Pan-seared scallops, saffron and tarragon emulsion

Seared Scallops on Butternut Squash Puree

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Ingredients:

Squash Puree

  • 750 g butternut squash, peeled and diced
  • 60 ml 5 % cream
  • 15 ml butter
  • Salt and pepper

Scallops

  • 200 g Seafood Canada large scallops
  • 15 ml olive oil
  • 15 ml butter
  • Salt and pepper

Topping suggestions

  • 2 slices prosciutto
  • 15 ml chives, chopped
  • 15 ml maple pecans
  • Microgreens
Preparation:
  • Preheat oven to 175 °C. On a baking sheet lined with parchment paper, place the prosciutto slices. Bake for 10 minutes or until crispy. Let cool, then shred in strips.
  • In a large saucepan filled with salted water, boil the squash for about 5 minutes or until tender. Drain the saucepan. Add the butter, cream, salt and pepper, and continue boiling until the mixture is smooth. Set aside while warm.
  • Pat the scallops with a paper towel. In a nonstick skillet over high heat, brown the scallops in the oil and butter, about 2 minutes per side. Season with salt and pepper.
  • Place the squash puree and scallops on a plate, and top with the prosciutto strips, chives, maple nuts and microgreens.

Pan-seared scallops, saffron and tarragon emulsion

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