Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
For 2 servings
Ingredients
- 300 g large scallops, preferably fresh
- 2 or 3 tbsp. tablespoon of olive oil
- 2 sliced radishes
- 3 chopped Brussels sprouts and a few petals
- 6 small mushrooms of your choice
- 3 tbsp. tbsp maple syrup lacquer (see below)
- Lemon zest
- Flower of salt
Preparation
- 1. Remove (if necessary) the small tough muscle on the side of the scallops and dry well on paper towels.
- 2. In a frying pan, quickly brown the sliced Brussels sprouts and petals, sliced radishes and small mushrooms in olive oil. Salt.
- 3. Heat a thick non-stick frying pan well, pour in a little olive oil and place the scallops (cook on this side only). After 3 minutes, pour a little maple syrup glaze, continue cooking without turning them, until they are caramelized. Season with salt and remove the pan from the heat.
- 4. Place the scallops on warm plates, add the vegetables, then add the rest of the lacquer. Sprinkle with lemon zest and fleur de sel.
Sweet and sour maple syrup lacquer
Makes a liter, keeps for two months in the fridge
Ingredients
- 500 ml very dark maple syrup
- 250 ml of cider vinegar
- 250 ml soy sauce
Preparation
- 1. Pour the maple syrup into a tall saucepan (as the syrup tends to boil over), bring to a boil for about 10 to 15 minutes, until the temperature reaches 237°F or 114°C. Remove from fire.
- 2. Pour the cider vinegar and soy sauce into the saucepan (be careful of splashes!).
- 3. Return to heat and reduce by half, 30 to 45 minutes, until syrupy.
Published in The Press+ on March 2, 2017.