Harissa Spiced Scallops With Spring Vegetables

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Ingredients

thinly sliced carrots frozen peas diced leeks sugar snap peas, trimmed and halved on diagonal PC Blue Menu Wild Nova Scotian Frozen Sea Scallops , thawed and patted dry olive oil PC BLACK LABEL HARISSA SPICE BLEND chicken stock lemon
1 cup (250 mL) 1 cup (250 mL) 1 cup (250 mL) 2 cups (500 mL) 1 pkg (400 g) 1 tbsp (15 mL) 2 tsp (10 mL) 1/4 cup (50 mL) Half

Description

Seared Scallops Spiked With Harissa Sit Atop A Mélange Of Spring Vegetables. A Dish That’s Fancy Enough For A Restaurant, But Easily Done At Home.

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