Maple syrup Scallops nuts from Canadian Maritimes


Cook this maple syrup Scallops recipe with a hint of mint. Use our pure Quebec maple syrup for a taste that everyone will enjoy!


Preperation time:  20 mins

Cooking time: 5 mins


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



  • 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



  1. In a big bowl, mix all ingredients for the marinade. Reserve in refrigerator.
  2. Cut vegetables. Clean the scallops.
  3. Soak in clear warm water, for 1 hour, the wooden sticks for the kebabs (to avoid burning during cooking).
  4. Prepare the kebabs alternating the vegetables and scallops (count 4-5 scallops per stick).
  5. Put the kebabs in a dish and pour on the marinade.
  6. Cover and let marinate in refrigerator for 1 hour. Mix many times.
  7. 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.
  8. Serve on a lemon Pilaf rice and with a cresson salad.
  9. Deglaze the bottom of the pan with white wine, maple syrup and cream until thick.


Source: Published by Fous de la Gaspésie at

Translation: Lisa

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