Moroccan-style Scallops
By: Robin Duke
Published: Wednesday, October 23, 2013 - 11:29am

Ingredients




1 cup (250 mL) thinly sliced carrots
1 cup (250 mL) frozen peas
1 cup (250 mL) diced leeks
2 cups (500 mL) sugar snap peas, trimmed and halved on diagonal
1 pkg (400 g) PC Blue Menu Wild Nova Scotian Frozen Sea Scallops , thawed and patted dry
1 tbsp (15 mL) olive oil
2 tsp (10 mL) PC black label harissa spice blend
1/4 cup (50 mL) chicken stock
Half lemon

Preparation

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. 4 You can learn more about sustainable seafood on any of these websites: www.msc.org, www.wwf-canada.com, www.oceansfortomorrow.ca or www.loblaw.ca/seafood.

About

Seared scallops spiked with harissa spice, a Moroccan flavour, sit atop a mélange of spring vegetables. A dish that's fancy enough for a restaurant, but easily done at home.
Look for products carrying the Marine Stewardship Council eco-label as it indicates that it has been sustainably sourced. MSC is an international non-profit organization that developed the world's leading environmental standard for independent, third-party scientific certification of sustainable and well-managed, wild-capture fisheries.
By choosing an MSC certified product like the PC brand of Nova Scotia sea scallops used in this recipe, you know your fish is sustainably sourced.