Maple syrup Scallops nuts from Canadian Maritimes

 

Preperation time : ~ 20 mins

Cooking time: ~ 5 mins

 

  • 700 g (1 1/2 lb) Big fresh scallops nuts 
  • 8 pieces red onion
  • 8 pieces zucchini
  • 8 mini conserved corns 
  • 8 cherry tomatoes

Marinade

  • 1 french shallot finely chopped
  • 60 ml (1/4 cup) maple syrup
  • 30 ml (2 tbsp) fresh mint finely chopped
  • 125 ml (1/2 cup) olive oil 
  • 60 ml (1/4 cup) pink wine 
  • 15 ml (1 tbsp) lemon zest
  • 15 ml (1 tbsp) Dijon mustard
  • Salt at taste
  • Pepper at taste

 

Preparation

 

  • In a big bowl, mix togethe,all ingredients fo themarinade. Reserve in refrigerator.
  • Cut vegetables. Clean the scallops.
  • Soak in clear warm water, for 1 hour, the wooden sticks for the kebabs ( to avoid burning during cooking).
  • Prepare the kebabs alternating the vegetables and scallops ( count 4-5 scallops per stick).
  • Put the kebabs in a dish and pour on the marinade.
  • Cover and let marinate in refrigerator for 1 hour. Mix many times.
  • In a very warm cooking pan on the stove or on an oiled BBQ grill, grill the kebabs for about 2 minutes each side. Brush the kebabs with the rest of the marinade.
  • Serve on a lemoned Pilaf rice and with a cresson salad.
  • Deglaze the bottom of the pan with white wine, maple syrup and cream until thick.  Serve. 

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    Source: Publshed by Fous de la Gaspésie à http://www.marchands.qc.ca
     Translation: LIsa