Scallops with Maple Butter and Sweet Potato Purée

Two of Nova Scotia's most treasured ingredients, maple and scallops, come together with fresh local produce in this delicious recipe.

1 lb Nova Scotia scallops

Maple Butter:
1 cup Nova Scotia pure maple syrup
¾ cup unsalted butter
pinch sea salt

Purée:
2 sweet potatoes
1 apple
½ cup butter
2/3 cup whipping cream
1 Tbsp. maple sugar
pinch nutmeg

For the Maple Butter:
Bring butter to room temperature, place all ingredients in electric mixer with whisk attachment. Whisk until combined.

For the Purée:
Peel and thinly slice sweet potatoes. Thinly slice apples. Over medium-high heat melt butter in a large sauce pot. Once butter is melted, add sweet potato and apple. Add salt, mix until all is coated with butter. Add cream, place lid and cook until soft, mixing occasionally.

When sweet potatoes are tender, place in blender and purée until desired consistency.

For the Scallops:
Heat frying pan over medium-high heat. Add one Tbsp. of vegetable oil.

Once pan is hot, place scallops and cook to a golden brown (approximately 2 minutes).

Just before removing scallops from pan, add 2 Tbsp. of maple butter and glaze each scallop.

Peggy's Cove, Nova Scotia, Canada
902-541-9177

Open Daily:
May 1st - September 30th
10 am - 8 pm or at sunset