A sweet and delicate food staple, scallops are a standard in many chefs kitchens. This version, made with maple syrup continues to be a favourite for Chef David.
By Chef David Robertson, The Dirty Apron
- 1 Tsp of Olive Oil
- 1 Shallot, Finely Diced
- 1 Garlic Clove, Minced
- 2/3 Cup of Vegetable Stock
- 1 1/2 Cup of Fresh or Frozen Peas
- 1/2 Cup of Whipping Cream
Chorizo and Kalamata Olive Ragout
- 1 1/2 Tbsp of Olive Oil
- 1 Shallot, Diced
- 1/2 Cup of Chorizo Sausage
- 1/3 Cup of Kalamata Olives, Pitted and Halved
- 1 Tbsp Sliced Chives
- Juice of 1/2 Lemon
- 16 10/20 Scallops
- 1/4 Cup of Maple Syrup
- Vegetable Oil
- 1 Tbsp Unsalted Butter
Heat the olive oil in a small saucepan over medium heat. Add the shallots and garlic and sauté for about a minute. Pour in the vegetable stock and bring to a boil. Stir in the peas and the cream and bring the mixture back to a boil. Remove from the heat and allow to cool slightly.
Using a hand blender, purée the sauce and season it with salt and pepper. (If you prefer a silky smooth coulis, strain it through a fine-mesh sieve.) Will keep refrigerated in an airtight container for 2 to 3 days.
Chorizo and Kalamata Ragout
Heat a small sauté pan over medium heat and add 1/2 Tbsp of the olive oil to lightly coat the bottom of the pan. Stir in the shallots and chorizo and sauté for 1 minute. Add the olives, chives, lemon juice and 1 Tbsp of olive oil all at once, then remove the pan from the heat. Cover with aluminum foil to keep warm.
Place the scallops in a small bowl and cover them with the maple syrup. Season to taste with salt and pepper. Heat a small pan over high heat until very hot. Pour in enough vegetable oil to lightly coat the bottom of the pan. Add the scallops and sear on both sides until nicely browned, about 1 minute. The maple syrup will have caramelized. Reduce the heat to low. Add the butter to the pan and allow it to cook into the scallops, about 1 minute. Using a slotted spoon, transfer the scallops to a plate.
To assemble, spoon the coulis in the middle of each plate. Evenly space 4 scallops in a line over the coulis. Spoon some ragout between the scallops. Serve immediately.