Receipe from:
Serves 4
12 large scallops
Marinade:
1 tsp ground cumin
1 tsp curry powder
½ tsp ground coriander seeds
1 tbsp Maple Flakes
2 tbsp olive oil
1 green onion, minced
Watercress sauce:
1 tbsp butter
2 green onions, minced
2 cups (500 mL) watercress
½ cup (125 mL) chicken stock
½ cup (125 mL) 35% cream 1 tsp flour + 1 tsp butter = beurre maniéSalt and pepper to tasteWatercress leaves for garnish
In a bowl, combine scallops and marinade ingredients. Marinate for 1 to 2 hours in the refrigerator.
In a saucepan, melt butter to sweat the green onions and watercress... Add chicken stock and cream. Simmer for 1 to 2 minutes over low heat and add beurre manié. Season with salt and pepper. Purée sauce in a food processor and return to pan.
Melt a dollop of butter in a frying pan. Cook scallops for 2 to 3 minutes per side. Pour a thin layer of watercress sauce onto plates, add scallops, and garnish with watercress leaves.
