Scallops with Lemon and Maple Syrup Dressing




Ingredients (4 servings)

  • 1 tablespoon of butter
  • 1 shallot, minced
  • 2 tablespoons of lemon juice
  • ¼ cup of dry white wine
  • 1 teaspoon of lemon zest, minced
  • ¼ cup of maple syrup
  • 1/3 cup of 35% cream
  • ½ tablespoon of pink peppercorns, crushed 
  • Sea salt to taste
  • 2 tablespoons of oil
  • 1 1/3 lbs of large scallops



  1. Melt butter and sauté shallot in a pan.
  2. Deglaze with lemon juice and white wine and let simmer until reduced by half.
  3. Add the lemon zest, maple syrup and bring to a boil.
  4. Add the cream and simmer for 2 to 3 minutes, stirring throughout.
  5. Add the peppercorns and season with salt, to taste.
  6. Set aside and keep warm.
  7. Heat oil in a frying pan over high heat.
    Gently cook the scallops either one minute on each side, or on one side only and until the top turns slightly opaque.
  8. Serve immediately with the sauce and a side of seasonal vegetables.


Source: Fédération des producteurs acéricoles du Québec