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Prep Time
5 mins
Total Time
20 mins
Makes
16 pieces

Ingredients

1 bag
Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry
454 g
1/4 tsp
salt
1 mL
pepper to taste
2 tsp
canola oil, divided
10 mL
8 slices
mild or spicy Genoa salami
0
4
canned artichokes, drained and cut into quarters
0
16
cocktail picks
0

Method

Step 1
Season 16 scallops on both sides with salt and pepper (save the rest for another use). Heat 1 tsp (5 mL) oil in a medium non-stick pan over medium-high heat. When pan is hot, add 8 scallops and sear without moving or touching them for about 2 min. or until a golden crust forms. Flip scallops and sear about 2 min. more. Remove to a paper towel-lined plate. Add 1 tsp (5 mL) more oil, as needed, and sear second batch of scallops. Remove to a plate.
Step 2
In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
Step 3
Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

30 Minutes or Less

Nutritional Facts Per Serving

Nutrition Description:
2 pieces
Calories:
60
Fat:
3 g
Carbs:
1 g
Cholesterol:
15 mg
Protein:
7 g
Sodium:
220 mg