Maple-Flavored Scallops With Watercress Sauce

Receipe from:

Les gourmandises d'Isa (http://lesgourmandisesdisa.blogspot.com)

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.

5 Reasons to Use Equinox Maple Flakes

Top 5 reasons to use Maple Flakes as part of a well balanced diet:

1. Provide texture and flavor along with sweetness so you use less (a plus), but get more taste (also a plus).
2. Contain important minerals like manganese and iron.
3. Have half the calories of a teaspoon of sugar.
4. Allow you to buy natural, unsweetened products and add just enough sweetness.
5. All natural and pesticide- and allergen- free, so they are safe for the whole family to use.
   
   

Tomorrow (June 17) we will Tweet quick Recipes all day that use Canada's Equinox Maple Flakes.