Maple Seared Scallop Risotto


Fish and Seafood / Spring

Scallops with maple risotto 7
5 portions

Ingredients

for the risotto

  • 2 tbsp olive oil  
  • 3 chopped shallots 
  • 2 garlic cloves 
  • 2 fresh thyme sprigs
  • 500g arborio rice   
  • 1 glass white wine  
  • approx 1.5l vegetable stock      
  • 100g tomato paste  
  • 1 bag spinach 
  • 100ml double cream  
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste) 
  • parsley (to taste) 
  • parmesan (to taste)       

For the scallops

  • 15 fresh scallops
  • 1 tbsp olive oil 
  • salt and pepper to taste 
  • knob of butter

Method

To make the risotto

  1. Heat olive oil in a large, deep, non-stick frying pan. 
  2. Add the chopped shallots and fry for 10 minutes until softened, adding a splash of water if it starts to catch.  
  3. Add the garlic and fresh thyme, cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil.
  4. Add the wine and allow to bubble until reduced by half. 
  5. Heat the vegetable stock in a pan and keep warm over a very low heat to keep warm.  
  6. Add a ladleful of stock at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time. 
  7. Once the rice is cooked but still has a little bite, add the spinach and tomato paste and cook for another few minutes. Stir in the double cream, maple syrup and salt and pepper to taste.

To make the scallops

  1. Preheat a pan over a high heat and add oil. 
  2. Pat the scallops dry with kitchen paper and season well.
  3. Add the scallops to the pan (they should sizzle, if not, you need a hotter pan) flat side down and cook until golden brown, this will take 2-3 minutes.
  4. Flip each scallop over and cook for a further 1-2 minutes. 
  5. Add a knob of butter to the pan and use a spoon to baste the scallops. 
  6. Add your cooked scallops, parmesan and parsley to the risotto and serve immediately.  

In this scallops recipe you can learn how to cook scallops properly from a professional chef’s perspective.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

Spring Recipes

More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

; ; ; ;