Chef’s Recipe: David Robertson’s Maple Seared Scallops
For our Anna & Kristina's Grocery Bag episode featuring Ratio, Chef and instructor David Robertson was our guest. He shared with us this delicious scallop recipe for two, with warm chorizo and kalamata ragout.
8 scallops (medium size, about 170g total)
2 tbsp maple syrup
1/2 tbsp unsalted butter
1 shallot (diced)
60g chorizo (diced)
30g Kalamata olives (pitted& halved)
1/2 tbsp chives (sliced)
1/4 lemon (juice)
1 tbsp olive oil
Heat a small sauté pan on medium-high heat. Coat the pan with oil and sauté the diced shallot and chorizo for a minute. Add the olives, chives, lemon juice and olive oil to the pan at the same time. Set aside and keep warm until needed.
In a small bowl coat the scallops with the maple syrup and season with salt and pepper. On high heat, heat a small non-stick pan until very hot. Coat the pan with oil and add the scallops to the pan, searing on both sides of scallops until nice and browned (about 1 minute).
Once the maple syrup has caramelized on the scallops, add the butter to the pan and allow butter to cook into the scallops. Remove the scallops from the pan and serve on a warm plate with ragout.