Pan-Seared Scallops with Maple Chorizo Kalamata Olive Ragoût and Pea Coulis (Québec)
Searing scallops directly in maple syrup produces a caramelized, sweetly sticky outer layer - a delightful match-up with the salty notes of a warm chorizo, Kalamata olive ragoût and delightful pea coulis.
Pea Coulis:
1 tsp. extra-virgin olive oil
1 shallot, finely diced
1 clove garlic, minced
⅔ cup vegetable stock
1½ cups fresh or frozen peas
⅓ cup whipping cream
Chorizo and Kalamata Olive Ragoût:
vegetable oil
1 shallot, diced
½ cup chorizo sausage, diced
⅓ cup Kalamata olives, pitted and halved
1 Tbsp. chives, sliced
½ lemon juice, freshly squeezed
1 Tbsp. olive oil
Maple Seared Scallops:
16 (10/20) scallops
¼ cup pure Québec maple syrup
vegetable oil
1 Tbsp. unsalted butter
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 Olive Ragoût:
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.