Caramelized Scallops w Ginger & Maple Syrup Courtesy Of: High Liner Foods Foodservice Caramelized Scallops w Ginger & Maple Syrup Serves 24 3 kg or 6.5 lbs High Liner Scallops or Frozen at Sea Scallops 25 mL or 2 Tbsp Fresh ginger, finely chopped 150 mL or 2/3 cup Olive oil Ginger and Maple Butter Sauce 15 mL or 1Tbsp Chopped shallots 15 mL or 1 Tbsp Chopped fresh ginger 15 mL or 1Tbsp Melted butter 1 L or 4 cups White wine 750 mL or 3 cups Maple syrup 750 mL or 3 cups 35 percent cream 750 g or 1 1/2 lbs Unsalted butter, cut into one inch cubes Salt and pepper to taste In frying pan over low heat, heat together melted butter, shallots and ginger.
Increase temperature to medium, add wine and maple syrup, reduce liquid to 2/3 volume.
Add 35 percent cream, reduce to 1/3 volume (being careful cream does not over boil)
Remove from heat and whisk in 3-4 cubes of butter at a time until all are blended. Season with salt and pepper, cover, keep warm.

Heat olive oil with ginger in non-stick pan, over medium heat; panfry, drained scallops approximately 90 seconds on each side. Just before serving, add desired amount of warm butter sauce to coat scallops completely. Serve with steamed vegetables.