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
0
4
canned artichokes, drained and cut into quarters
0
16
cocktail picks
0
2 pieces
calories
60
fat
3 g
saturated fat
0.5 g
carbs
1 g
protein
7 g
cholestrol
15 mg
sodium
220 mg
potassium
15 mg
Directions
-
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.
