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maple seared scallops, warm chorizo and kalamata ragout
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
8 medium scallops
2 tbsp maple syrup
1/2 tbsp unsalted butter
1 diced shallot
60 g diced chorizo
30 g pitted and halved kalamata olives
1/2 tbsp sliced chives
1/4 lemon (juiced)
Salt
White Pepper
Vegetable oil
Method/Steps
ragout
Heat a small sauté pan on medium-high heat. Coat the pan with oil and sauté the diced shallot and chorizo for one minute.
Add the olives, chives, lemon juice and olive oil to the pan at the same time. Keep the ragout warm until needed.
scallops
In a small bowl, coat the scallops with maple syrup and season with salt and pepper.
On the high setting, heat a small non-stick pan until it becomes very hot. Coat the pan with oil and add the scallops to the pan, searing both sides of the scallops until they’re nice and brown, about a minute.
When the maple syrup has caramelized, add the butter to the pan and allow it to cook into the scallops.
Remove the scallops from the pan and serve atop the ragout.