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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.

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