Dairy Farmers of Canada

Pepper jelly scallops with Havarti

Our dietitians' favourite

This is the Pepper jelly scallops with Havarti recipe.

  • Prep: 10 min
  • Cooking: 2 min - 4 min
Yields 18 bites
pepper jelly scallops with havarti


  • 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 information

Per serving
Energy: 84 Calories
Protein: 9 g
Carbohydrate: 3 g
Fat: 4 g
Sodium: 279 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 49 mg
Phosphorus: 21 %
Selenium: 19 %
Vitamin B12: 45 %
Zinc: 9 %