Scallops seared in carmelized maple syrup and topped with a warm ragout and coulis.
ingredients
Pea Coulis
Chorizo and kalamata olive ragout
Maple-seared scallops
directions
This coulis works wonderfully hot or cold.With this dish, don’t be afraid to get your pan nice and hot for a good caramelization on the scallop.
Pea coulis: 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 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.
Chorizo and kalamata ragout: Heat a small sauté pan over medium heat and add enough vegetable oil to lightly coat the bottom of the pan. Stir in shallots and chorizo and sauté for 1 minute. Add the olives, chives, lemon juice and olive oil all at once, then remove the pan from the heat. Season to taste with salt and pepper. Cover with aluminum foil to keep warm.
Maple-seared scallops: 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: Swirl 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.