CTV is helping to take the stress out of mealtime by providing inspiration for delicious dishes!
Every Wednesday at five we'll share a recipe crafted by the Kilted Chef Alain Bosse, featuring local food processors from around the Maritimes. The recipes are easy to make with step-by-step instructions.
Check back each week for the latest dish and visit atlanticfood.ca for more information on participating members.
Seared Scallops w/ Sea Buckthorn and Maple Vinaigrette
½ tbsp Dijon mustard
½ clove garlic finely chopped
1 cups vegetable oil
½ cup maple syrup (we used Davia Bio syrup)
½ cup sea buckthorn chopped
Sea salt and pepper, to taste
- Whisk together ingredients untill emulsified and refrigerate.
- In a hot skillet with canola oil sear scallops, depending on size, for about 1 minute on each side until the scallop starts to split on the sides. For larger scallops allow more time for cooking.
- For better results remove the beard or bit of the scallops. When cooking scallops it is important to do them at the last minute prior to serving to avoid over cooking.
- Place the seared scallops on your favorite greens and drizzle the sea buckthorn and maple vinaigrette on top. Alter tartness with more or less oil.
Big Sky Sea Buckthorn products are available here.
Davia Bio products are available at Costco.