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Spicy pear sauce for scallops or wild cod

Spicy pear sauce for scallops or wild cod

15 min
18 min
Sliced Pears in light syrup



2 tsp (10 ml) butter

1 French shallot, chopped

1/2 cup (125 ml) white wine

1 can 14 oz (398 ml) Del Monte sliced pears

2 tbsp (30 ml) 35% cream

1/2 tsp (2 ml) chili powder


1/2 tbsp (7 ml) olive oil

1/2 tbsp (7 ml) butter

1 1/3 lb (600 g) scallops or wild cod filets

1 tbsp (15 ml) chives, freshly chopped


  1. In a saucepan over medium-high heat, melt the butter and sauté the shallot for 2 minutes.
  2. Deglaze with white wine and reduce by half.
  3. Add the pears with their juice. Bring to a boil and simmer for 5 to 10 minutes.
  4. Process with a hand mixer, add the cream, hot pepper flakes and salt to taste. Keep warm over low heat.
  5. In a large skillet on medium-high, heat oil and melt butter. Add scallops and cook for 3 to 4 minutes or fish 2 to 3 minutes on each side.
  6. Serve with the sauce and sprinkle with chives.