Scallops with lemon and maple syrup dressing

Ingredients

• 1 tablespoon (15ml) of butter
• 1 shallot, minced
• 2 tablespoons (30ml) of lemon juice
• ¼ cup (59 ml) of dry white wine
• 1 teaspoon (5 ml) of lemon zest, minced
• ¼ cup (59 ml) of maple syrup
• 1/3 cup (78 ml) of 35% cream
• ½ tablespoon (7.5ml) of pink peppercorns, crushed
• Sea salt to taste
• 2 tablespoons (30 ml) of oil
• 1 1/3 lbs of large scallops (sponged) (603 g.)

Preparation

1. Melt butter and "sauté" shallot in a pan. Deglazed with lemon juice and white wine and let simmer until reduced by half. Add the lemon zest, maple syrup and bring to a boil.
2. Add the cream and simmer for 2 to 3 minutes, stirring at the same time. Add the peppercorns and the salt, to taste. Set aside and keep warm.
3. Heat oil in a frying pan over high heat.
4. Gently cook the scallops either sides one minute, or on one side only and until the top turns slightly opaque. Serve immediately with the sauce and accompanying with seasonal veggies.