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Seafood

Maple, it’s not just for pancakes anymore!

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Maple Broiled Bacon-Wrapped Scallops
Maple Marinated Bacon-Wrapped Scallops
Maple Mustard Salmon
Maple Shrimp with Veggies
Lobster with Mustard Vinaigrette and Chestnut Purée

 
 


 

Maple Broiled Bacon-Wrapped Scallops

Ingredients:
  • 4-6 sea scallops per person
  • 1/3 strips of bacon, 1 per scallop
  • ½ cup maple syrup
  • ¼ tsp horseradish
Directions: Mix syrup and horseradish. Wrap each scallop with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup-horseradish sauce, and broil for 2-3 minutes on each side (until bacon is crisp), brushing with more sauce when turned over. Serve hot.


 

Maple Marinated Bacon-Wrapped Scallops

Ingredients:
  • 24 fresh bay scallops
  • 1 cup maple syrup
  • 6-8 slices bacon
  • 24 toothpicks
Directions: Rinse scallops under cold water to remove sand and cartilage. Cut bacon strips into 24 equal pieces. Wrap bacon pieces around scallops overlapping ends to secure with toothpicks. Place scallops in shallow glass dish, pour syrup over, and toss to coat. Marinate in refrigerator one hour – tossing to coat occasionally. Broil in oven or on grill, basting and turning until bacon is crisp on all sides and scallops are firm. Drain on paper towel or plate, and serve.
Note: Soak toothpicks in water for 5 minutes before using to avoid catching fire when cooking.


 

Maple Mustard Salmon

Ingredients:
  • Salmon fillets for four
  • 2/3 cup melted butter
  • ½ Tbsp dried dill
  • ¾ cup maple syrup
  • ¼ cup Dijon style mustard
Directions: Blend ingredients over low heat until melted together. Grill or broil salmon, basting, and turning until flaky and done.


 

Maple Shrimp with Veggies

Ingredients:
  • 1 cup maple syrup
  • 1/3 cup broccoli florets
  • 1/3 cup mushroom slices
  • ½ lb shrimp (32-36)
  • ½ lb chicken breast, cut up
  • ½ cup carrots, julienne
  • ½ cup onions, julienne
  • ½ cup celery, julienne
  • ½ cup green pepper, julienne
Directions: Sauté veggies in a saucepan with a little oil until tender. Add shrimp and chicken; cook until meat is almost done. Add maple syrup and a dash of white wine. Finish cooking and serve over rice or chow mein noodles.


 

Lobster with Nutmeg Vinaigrette and Chestnut Purée

Ingredients:
  • 2 cups chicken stock
    (or canned low-sodium broth)
  • 2 cups apple cider
  • 6 shallots, minced
  • 3 bay leaves
  • 2 Tbsp sherry vinegar
  • ½ cup heavy cream
  • 1 ½ tsp freshly grated nutmeg
  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 cans (15 oz) whole chestnuts, drained
  • 3 Tbsp maple syrup
  • 2 Tbsp unsalted butter
  • ½ cup crème fraîche or sour cream
  • Salt and freshly ground pepper
  • 4 scallions, chopped
  • 2 Tbsp chopped parsley
  • 10 boiled lobsters (1¼ lbs ea), halved
  • ¼ lb mixed young salad greens
Directions:
1. In a large saucepan, combine 1 cup of the stock with the cider, shallots, bay leaves, and sherry vinegar. Boil over high heat until reduced by half, about 25 min. Add the heavy cream and nutmeg and simmer over moderate heat until slightly thickened, about 5 min. Remove from the heat.
2. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderate heat until softened. Add the remaining 1 cup of stock and the chestnuts and simmer until the liquid reduces by a third, about 4 min. Remove from the heat and add the maple syrup and butter. Transfer the contents of the saucepan to a blender and purée until smooth. Blend in the crème fraîche. Transfer the purée to a clean saucepan and season with salt and pepper. Cover and keep warm.
3. Gently reheat the nutmeg vinaigrette. Add the scallions and parsley and season with salt and pepper.
4. Cut the lobster tail meat into 1-inch chunks and replace it in the tail sections of the lobsters. Spoon half of the chestnut purée in the center of each of 2 large platters. Arrange the lobster halves around the purée. Spoon the warm nutmeg vinaigrette over the lobsters, garnish the platters with the greens, and serve at once.
Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight. Finish the vinaigrette and re-warm the chestnut purée before serving.
Yield: 20 first course servings
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