Seared Scallops with Artichokes & Salami
- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Makes
- 16 pieces
Ingredients
- 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
- 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
Directions
Step 1
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.
Step 2
In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
Step 3
Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.
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Nutritional Facts
- Nutrition Description:
- 2 pieces
- Calories:
- 60
- Fat:
- 3 g
- Carbs:
- 1 g
- Cholesterol:
- 15 mg
- Protein:
- 7 g
- Sodium:
- 220 mg