Pepper jelly scallops with Havarti
Our dietitians' favouriteThis is the Pepper jelly scallops with Havarti recipe.
- Prep: 10 min
- Cooking: 2 min - 4 min
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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.
Learn more about
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 |
| Phosphorus: | 21 % |
| Selenium: | 19 % |
| Vitamin B12: | 45 % |
| Zinc: | 9 % |
