Pepper jelly scallops with Havarti
Our dietitians' favouriteThis is the Pepper jelly scallops with Havarti recipe.
- Prep: 10 min
- Cooking: 2 min - 4 min
Yields 18 bites
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Ingredients
- 2–2½ oz (60–75 g) Canadian Havarti
- 1 tbsp (15 mL) butter
- 18 large scallops
- 1 1/2 tbsp (25 mL) hot pepper jelly
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Preparation
Thinly slice the Havarti. Cut each slice into squares about the same size as the scallops.
Heat butter in a skillet on medium heat until foaming. Cook scallops 1–2 minutes each side.
Arrange scallops on a plate. Top each with a Havarti square and a small amount of hot pepper jelly.
Serve with seafood forks.
Tips
Cheese alternatives: Canadian Colby, Brick, Cheddar, Gouda, Mozzarella.
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Nutritional information
Per serving| Energy: | 84 Calories |
| Protein: | 9 g |
| Carbohydrate: | 3 g |
| Fat: | 4 g |
| Fibre: | |
| Sodium: | 279 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 49 mg |
| Vitamin B12: | 45 % |
| Phosphorus: | 21 % |
| Selenium: | 19 % |
| Zinc: | 9 % |
