Scallop Carpaccio Salad with Creamy Maple Sauce

Fish and Seafood / Main-Course Salads / Recipes with Maple Syrup

Recipe — Scallop Carpaccio Salad with Creamy Maple Sauce
4 portions
Metric Imperial


  • 4 to 6 scallops (sushi quality)
  • 2 oz herbs (Italian parsley, endive, arugula, chervil, etc.)
  • 3 tablespoons mayonnaise
  • 1 tablespoon maple syrup (light)
  • 1 teaspoon lemon juice


  1. Blanch the scallops in hot water, shock in cold water, pat dry, and cut each into 3 pieces.
  2. Spread the scallops over a plate, and top with herbs.
  3. Combine mayonnaise, maple syrup (Golden), lemon juice and pour this sauce over top.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.