Deerhurst Maple-Glazed Pan-Seared Sea Scallops

Maple Glazed Scallops

Fresh scallops are covered in a simple maple glazed and served with pickled purple beets and maple buttermilk dressing.

Deerhurst Maple-Glazed Pan-Seared Sea Scallops

  • 2 tbsp grapeseed oil
  • 12 sea scallops U/10 count, membrane removed from the side
  • ¼ cup Deerhurst maple syrup
  • Kosher salt
  • Freshly ground black pepper
  1. In a non-stick sautée pan, heat the oil over medium-high heat.
  2. Meanwhile, pat scallops dry and season with salt and pepper.
  3. When the oil is hot enough to shimmer, carefully place scallops in the pan, taking care to lay them away from you so as not to burn yourself. Once they are all in the pan, use a fish spatula to move them gently and make sure that they are not sticking.
  4. Once scallops are golden caramel brown color, carefully flip and cook the second side. (Scallops should feel slightly firm to the touch when pinching the sides.) If they require further cooking for your preference, place in a 350 F oven for 5 to 7 minutes.
  5. Once scallops are cooked, brush both sides with maple syrup. Let stand for one-third of the cooking time before serving.

Pickled Purple Beets

  • ½ cup red wine vinegar
  • ½ cup water
  • ½ cup granulated sugar
  • ½ tsp black peppercorns
  • 1 clove garlic
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 4 purple beets, cooked, peeled, cut in wedges or diced
  1. In a pot, combine vinegar, water, sugar, pepper, garlic, fennel and coriander; simmer to develop flavour.
  2. Place beets in a bowl. Pour hot pickling liquid over and allow them to cool in the liquid. Strain and serve. (Store-bought pickled beets can be used in place of house pickled if need be.)

Deerhurst Maple Buttermilk Dressing

  • ¼ cup Deerhurst maple syrup
  • ½ cup buttermilk
  • ¼ cup sour cream
  • 2 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chives, brunoise
  • ¼ tsp kosher salt
  • Freshly ground black pepper
  1. In a bowl, combine all ingredients and whisk until smooth.

Candied Pecans

  • ½ egg white
  • ½ cup granulated sugar
  • ½ tsp ground cinnamon
  • Pinch each kosher salt, nutmeg, allspice and mace
  • ½ cup pecan halves
  1. In a mixing bowl, whisk egg white and a pinch of the sugar until slightly frothy. In a separate bowl, mix together sugar, cinnamon, salt, nutmeg, allspice and mace; set aside.
  2. Add pecans to egg whites and stir to coat nuts evenly. Spread on parchment paper-lined baking sheet and bake in 185 F oven very lightly just until tacky. Remove pecans and toss in the sugar mixture to coat evenly. Spread nuts back on the baking sheet and bake slowly
    to dry out.
  3. Store in an air tight container.