Moroccan-Style Scallops

Name: Moroccan-Style Scallops
Ingredients: 1 cup sliced carrots thinly; 1 cup frozen peas; 1 cup leeks diced; 2 cups sugar snap peas trimmed and halved on diagonal; 400 grams nova PC Blue Menu Wild, Scotian Frozen Sea Scallops, thawed and patted dry; 1 tablespoon olive oil; 2 teaspoons spice blend PC black label harissa; 1/4 cup chicken stock; 1/2 lemon

9 ingredients

3 steps

Ingredients

1 cup sliced carrots thinly
1 cup frozen peas
1 cup leeks diced
2 cups sugar snap peas trimmed and halved on diagonal
400 grams nova PC Blue Menu Wild, Scotian Frozen Sea Scallops, thawed and patted dry
1 tablespoon olive oil
2 teaspoons spice blend PC black label harissa
1/4 cup chicken stock
1/2 lemon

Directions

1

In a saucepan of boiling water, cook carrots for 2 minutes. Add peas, leeks and snap peas and return to a boil. Cook for 2 minutes. Drain vegetables and gently rinse with cold water. Set aside.
2

Remove and discard small side muscle from scallops. In bowl, toss together scallops, olive oil and harissa spice blend. Heat large nonstick frying pan over medium-high heat until very hot. Arrange scallops, flat surface down, in a single layer in pan. Sear for 1 or 2 minutes, depending on thickness. Turn scallops over and sear for 1 to 2 minutes or until cooked through. Transfer scallops to a plate and keep warm.
3

In same pan, bring chicken stock to a boil. Add cooked vegetables and toss until hot. Transfer vegetables to a serving platter and arrange seared scallops on top. Generously squeeze lemon over scallops and vegetables.