- Pat scallops dry with paper towels. Sprinkle with salt, chili flakes and pepper.
- Heat a large non-stick frying pan over medium-high. Add oil, then scallops. Cook until dark golden, about 2 min per side. Transfer scallops to a plate. Reduce heat to medium.
- Add maple syrup and water to pan. Stir until saucy, about 30 sec. Drizzle over scallops.
- Serve with Creamy Kale.
“Easy, quick and delicious! A bit glamorous as well. It felt like fine dining in my own house.” Laura Cofell
Maple scallops & creamed greens – pair it with: A Canadian white. This dry,
aromatic white is a wonderful accessible Okanagan option. Pineapple fruit character on both the nose and palate complements the sweet maple note of the scallops. Our pick: 2011 Le Vieux Pin Petit Sigma Blanc, British Columbia, $20.