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Seared Scallops with Pink Peppercorn Maple Sauce

A velvety sauce for a recipe that is fancy enough for company, but so yummy for your own little cravings!"


1 tablespoon unsalted butter
1 medium shallot, minced
2 tablespoons fresh lemon juice
1/4 cup dry white wine
1 teaspoon lemon zest
1/4 cup pure maple syrup
1/3 cup heavy cream
1/2 tablespoon pink peppercorns, coarsely crushed
Sea salt
2 tablespoons olive oil
About 12-16 large sea scallops, depending on the number of courses you serve (3-4 per person), tough ligament removed from side of each if necessary


In a medium saucepan, melt butter and sauté shallot. Deglaze with lemon juice and wine, and let reduce by half. Add lemon zest and maple syrup and bring to a boil. Add cream and simmer for 3-4 minutes. Add pink peppercorns and salt, to taste. Keep warm. In a heavy large skillet, heat the oil and sear the scallops, undisturbed, 1 minute per side. Place each portion of scallops in a serving plate or large shallow bowl and spoon sauce over. Serve immediately.

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Nutritional Information
Per Serving

no nutrition information available