Maple Sautéed Prawns and Scallops in a Sweet and Sour Sauce
Fish and Seafood / Mains / Pescatarian
Metric
Imperial
Ingredients
- 5 to 6 large, unshelled prawns (devein by inserting scissors into the back of the shell)
- 6 to 7 scallops
- 2 tablespoons oil
- 1 to 1 1/2 tablespoon maple syrup (Dark)
For the sauce
- 3 tablespoons vinegar
- 3 tablespoons fish sauce
- 1 clove garlic minced
- 1 piece of raw ginger minced
- 2 red peppers (seeds removed, minced)
- 4 stalks of cilantro minced
- 1 1/2 to 2 tablespoons maple syrup (Amber)
- Mint, herbs as desired
Method
- Heat a frying pan and add the oil, then pan-fry the shrimp and scallops.
- Add a little maple syrup and pan-fry to a golden brown. If there is too much liquid, remove the shrimp and scallops, reduce the liquid, and pour over the shellfish.
- Garnish with mint sprigs and cilantro.
- The vinegar in the sauce may be replaced with lemon juice or other citrus juices.
This maple sautéed prawns and scallops recipe brings a perfect balance of sweet and tangy flavours, where the natural richness of Canadian maple syrup enhances every bite. The prawns and scallops are quickly cooked to tender perfection, then coated in a glossy, sweet and sour sauce that’s both vibrant and satisfying. Elegant enough for entertaining yet simple to make at home, this dish is a standout for seafood lovers.
If you’re craving more prawns recipe ideas or creative dishes made with pure Canadian maple syrup, keep scrolling to find your next favourite meal!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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