This is the Pepper jelly scallops with Havarti recipe.
- Prep: 10 min
- Cooking: 2 min - 4 min
- 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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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.
Cheese alternatives: Canadian Colby, Brick, Cheddar, Gouda, Mozzarella.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 49 mg|
|Vitamin B12:||45 %|