Scallops spicy harissa with spring vegetables

Scallops spicy harissa with spring vegetables

Statements in harissa, the grilled scallops adorn a mixture of spring vegetables. Refined enough to be served at the restaurant, this dish is easy to make at home.

Servings: 4
Level of difficulty: Medium
Preparation time: 20 minutes
Cooking time: 10 minutes

NUTRITIONAL INFORMATION

Per serving: 200 calories
4.5 g fat (including 1 g saturated fat)
0.5 g omega-3 polyunsaturated
480 mg of sodium
19 g carbohydrate
5 g of fibers
20 g protein
High in fiber
Low in saturated fat
Excellent source of vitamin A
Excellent source of vitamin C
Source of Iron
Calcium Source

INGREDIENTS

250 ml (1 cup) carrots, thinly sliced
250 ml (1 cup) frozen peas
250 ml (1 cup) leeks, diced
500 ml (2 cups) snow peas, trimmed and cut in half diagonally
1 pkg. (400 g) frozen wild scallops from Nova Scotia PC Blue Menu, thawed and patted dry
15 ml (1 tbsp.) Olive oil
(10 ml. 2 tsp) mixture of spices - Harissa PC black
50 ml (¼ cup) chicken broth
½ lemon

INSTRUCTIONS

In a saucepan of boiling water, cook carrots for 2 minutes. Add peas , leeks and peas and bring to a boil . Cook 2 minutes. Drain the vegetables and gently rinse with cold water. Book .

Remove and discard the small muscle that is on the side of the scallop . In a bowl, combine scallops , olive oil and harissa spices. Heat a large nonstick skillet over medium- high heat until very hot. Arrange scallops in a single layer in the pan, the surface down. Broil for 1-2 minutes, depending on thickness of scallops. Return scallops and grill 1 to 2 minutes or until fully cooked . Transfer to a plate and keep warm .

In the same skillet, bring chicken broth to a boil. Add the cooked vegetables and stir until hot. Transfer vegetables to a serving platter and arrange the grilled scallops on top. Press generously lemon scallops and vegetables.

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