Ingredients

• 12-16 units (approx. 450g) Sea Scallops (large)
• 60 ml Pure Maple Syrup
• 125 ml Pure Cranberry Juice (unsweetened)
• 2 small Shallots
• 2 cloves Garlic
• 30 g Unsalted Butter
• 15 ml Olive Oil
• 60 ml Dry White Wine (or Quebec Dry Apple Cider)
• 15 ml (chopped) Fresh Parsley
• to taste Sea Salt
• to taste Freshly Ground Black Pepper

Instructions

1. 1

   Prepare the scallops: Rinse them and pat them very thoroughly dry with paper towels. This is crucial for a beautiful golden crust. Season with salt and pepper on both sides.

2. 2

   Prepare the sauce: Finely chop the shallots and garlic. In a small saucepan, melt half of the butter (15g) over medium heat. Add the shallots and sauté until translucent (about 2-3 minutes). Add the garlic and sauté for 1 more minute.

3. 3

   Deglaze with white wine (or cider), let it reduce by half. Add the cranberry juice and maple syrup. Let simmer and reduce over medium-low heat until the sauce thickens slightly and coats the back of a spoon (about 8-12 minutes). Remove from heat, stir in the remaining butter (15g), and set aside.

4. 4

   Sear the scallops: While the sauce is reducing, heat the olive oil in a large non-stick pan over medium-high heat until very hot (almost smoking).

5. 5

   Gently place the scallops in the hot pan, making sure not to overcrowd the pan. Sear them without moving for 1 minute 30 seconds to 2 minutes on each side, until beautifully golden brown on the outside and translucent in the center.

6. 6

   Serve immediately: Arrange the seared scallops on plates. Generously spoon the maple and cranberry sauce over them. Garnish with fresh chopped parsley. Serve with a light side such as a green salad or rice.