Seared Scallops with Artichokes & Salami

Prep time: 5min

Total time: 20min

Makes 16 pieces

1 bag

Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry

454 g

1/4 tsp

salt

1 mL

Pepper to taste

2 tsp

100% Pure Canola Oil, divided

10 mL

8 slices

mild or spicy Genoa salami

canned artichokes, drained and cut into quarters

cocktail picks

2 pieces

calories

fat

3 g

saturated fat

0.5 g

carbs

1 g

protein

7 g

cholestrol

15 mg

sodium

220 mg

potassium

15 mg

Season 16 scallops on both sides with salt and pepper (save the rest for another use). Heat 1 tsp (5 mL) oil in a medium non-stick pan over medium-high heat. When pan is hot, add 8 scallops and sear without moving or touching them for about 2 min. or until a golden crust forms. Flip scallops and sear about 2 min. more. Remove to a paper towel-lined plate. Add 1 tsp (5 mL) more oil, as needed, and sear second batch of scallops. Remove to a plate.
In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.