My mother’s Maritime roots meant that scallops were an occasional midweek meal. As an adult, I would struggle with cooking scallops until our friend Chef Matt DeMille set me straight. His instructions were simple: “Brine them for a few minutes in salt water.” This removes the guesswork from cooking them and makes them easier to sear without overcooking.
The gastrique can be made with 2 Tbsp (30 mL) of any jam instead of apple slices, or you may wish to add a bit of infused booze for more flavour. Both would be added at the same time as the lemon zest and honey.
Roughly chop dried apples and place in small pot. Add lemon zest and honey and cook over medium-high heat, stirring until honey darkens.
Add vinegar, salt, and black pepper. Lightly simmer, uncovered, until thickened into syrup, 15 to 20 minutes.
Preheat oven broiler to 500 F (260 C).
Sprinkle salt over scallops and add just enough cold water to barely cover them. Refrigerate for at least 10 minutes, and no more than 20 minutes.
While scallops brine, melt butter with lemon juice in small pot over medium-low heat.
Strain scallops and rinse well. Gently toss scallops in melted butter mixture. Place on baking tray, leaving space between them so they don’t touch.
Broil for 3 minutes, then gently shake pan to toss them. You can flip them individually, but I don’t think it’s worth the effort. Broil for 3 more minutes and remove from oven. Let rest for 4 minutes.
Spread gastrique on serving plate and put scallops on top. Garnish with parsley and black pepper.
This recipe is part of the Why Preserve? collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.