Maple Herbes Salées Scallops
with Roasted Delicata Squash & Walnuts
Cooking time
35 minutes
Servings
2/4
Calories
540 /serving
Take a culinary adventure deep into the Québec landscape, from the savoury green taste of herbes salées (preserved herbs and vegetables from the Bas-du-Fleuve) to the lingering sweetness of maple syrup. They create the vinaigrette that glimmers over seared scallops and roasted autumn vegetables.
We will send you:
- 340g Scallops
- 1 Lemon
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Delicata squash
- 120g Pearl onions (or cipollini onions)
- 200g Multicoloured Nantes carrots
- 25g Chopped walnuts
- 15g Herbes salées
- 15ml Maple syrup
Contains: Scallops • Walnuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
29 g
Saturated Fat
3 g
Sodium
1200 mg
Total Carb
47 g
Sugars
23 g
Protein
30 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds.
- Halve the carrots lengthwise (quarter if large).
- Halve and peel the onions.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the vegetables & walnuts
- On a lined sheet pan, toss the squash, carrots and onions with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
- In the last 5 min., add the walnuts.
Make the viniagrette
- Meanwhile, in a small bowl, combine the maple syrup, lemon juice, herbes salées and 2 tbsp oil (double for 4 portions).
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.
- In a large pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a paper towel-lined plate.
Plate your dish
- Divide the baby greens between your plates.
- Top with the vegetables, walnuts and scallops.
- Drizzle with the vinaigrette.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
