The sweet flavors of three different ingredients - honey, onions and scallops - blend to create a distinctive and delicious entree. The chutney would also compliment a grilled whitefish, such as haddock.
Chutney:
1 Tbsp (15 mL) butter
1 whole onion, thinly sliced
1/4 cup (50 mL) white vinegar
3/4 cup (175 mL) liquid honey
1 tsp (5 mL) paprika
In a small saucepan, melt butter and sauté onion until golden. Add vinegar to onion and stir to combine. Add honey and paprika, stirring well. Continue cooking chutney over medium heat until it begins to thicken.
Scallops:
1 Tbsp (15 mL) butter
1 tsp (5 mL) lemon juice
1 lb (500 g) Digby scallops
In a skillet over medium heat, melt butter. Add lemon juice and scallops and lightly sauté until fork tender. Put scallops on warmed serving plates and top with chutney.
Makes four servings.