Maple Ginger Scallops
I love seafood 🦞🦑🦐! It’s a delicacy that I like to serve on special occasions, birthdays or Holidays. I like many kinds but my all-time favorite is scallops! Oh my! I love their fruity taste and their texture. I have many recipes that I’ve already shared with you using them; Sautéed Scallops with Beurre Blanc, Seafood Pizza, Scallop Pineapple Ceviche, Coquilles St Jacques, Scallops and Roasted Chestnut Soup, and Bay Scallop Chowder. Now here’s another one… my Maple Ginger Scallops!
This is totally an “OMG” 😍! The added maple and ginger don’t overpower the delicate flavor of the seafood. It’s a very easy dish to make and within 20 minutes, there’s a delicious meal ready to be enjoyed!
This Maple Ginger Scallops recipe was created years ago during March to highlight an annual event where I’m from. In Québec, mid-March is the beginning of the sugar shack season and it goes all the way to the end of April. The Québécois enjoy this big culinary event! Fully loaded buses 🚌 taking people on tours, schools organizing day trips for students, families planning a day to drive to a nearby location… sugar shacks (aka cabane à sucre in French) are the place to go during the spring time!
What is a sugar shack, you ask? Most of the time there’s a rustic big house made with logs located on acres of property surrounded by maple trees 🍁. With country style décor, there are long wooden tables and chairs. Their menu is simple; anything to do with maple syrup like Baked Beans, Scrambled Eggs & Pancakes topped with maple syrup, Oreille de Crisse (Crispy Pork Rinds), Bacon 🥓 & Sausages cooked in maple syrup along with Creton and fresh Crusty Bread, and many more items.
For dessert, there are a few choices such as Grand-Pères (Maple Syrup Dumplings), Pouding Chômeur (Poor Man’s Pudding), Maple Pies 🥧, Butter Tarts with Maple Syrup, and Crêpes – all with maple syrup!
Outside, people gather around a long half empty log where clean snow is placed. Employees pour on hot maple syrup which gets harder when it contacts the cold snow. The patrons swirl the maple around a wooden stick and enjoy the hard taffy. There are also tours offered for people to see how the process of harvesting the maple syrup works. It’s a day of fun packed with calories… lol 😂!
Living on the Canadian west coast and missing the event, this Maple Ginger Scallops recipe is a way for me to enjoy the sugar shack season from a distance. Deliciously different, this dish is packed with yumminess. It’s an elegant meal to serve along with rice 🍚 and steamed vegetables. If you enjoy scallops as much as I do, this is definitely a must try…
Bon Appétit & Happy Spring!🍽
Here are more mouth-watering seafood recipes for you to try…😀
– Escargot con Funghi in Vol-au-vent
– Prawn Saganaki
– Bouillabaisse à la Marseillaise
– Mussels in Curry Sauce
– Lobster Newberg
– Crab Artichoke Pepper Dip
– Oysters Bienville
and for even more seafood recipes 🦞, click on this link… Recipe Category • Fish & Seafood
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Maple Ginger Scallops
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Ingredients
- 12 to 14 large scallops, muscle removed and patted dry
- 1/2 tsp. hot paprika, or as needed
- 1 tbsp. canola oil tips & tricks
- 1 tbsp. butter
- 1/2 tbsp. fresh ginger, minced
- 1/4 cup low-sodium chicken broth
- 3 tbsp. good quality maple syrup tips & tricks
- 1/2 tsp. fresh chopped chives, for garnish tips & tricks
Directions
- Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
- In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
- After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer the scallops to serving plates; set aside.
- Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
- Spoon the sauce over the seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.
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