Scallops with caramelized shallot confit
Ingredients for 4 persons
- 4 large scallops
- 1 shallot, peeled
- 2 tsp honey
- 1 tsp sugar
- 1 cup extra virgin olive oil
- sea salt
- black pepper seeds in a pepper mill
- chive leaves for presentation
Preparation: Heat a saucepan of extra virgin olive oil to about 80°C. make sure there is enough oil to fully cover the shallots. Chop the shallot roughly and add to the pan. Confit for 45 minutes until quite soft. Remove the shallots, chop finely and reserve.
Take a heavy-based pan, add 1tsp extra virgin olive oil and place on a high heat. When the oil is hot, cook the scallops one at a time. Cook each scallop for about 2 minutes on one side until lightly golden. Add a pinch of sea salt and a turn of the pepper mill, then turn, cooking for another minute. Add another turn of the pepper mill, remove and reserve. As you cook the scallops, add olive oil to the pan as required to prevent the scallops from sticking and help get a nice golden colour.
Take out most of the olive oil from the shallots’ saucepan, leaving about 4 tbsp. Place on a high heat. When the oil is hot but not yet smoking, carefully stir in the sugar. Keep stirring until the sugar starts to dissolve and turn dark. Lower the heat to medium and, while still stirring, add the honey. Keep stirring until it is the texture of runny honey, then lower the heat to minimum, add the shallot and leave over a very low heat.
Presentation: Make sure the scallops are hot, reheating the 4 of them for 1 minute each side on the heavy based pan on a hot fire if needed. Please 2 tbsp of shallot confit on a serving dish and place the scallops on top. Top with the rest of the shallot confit, sprinkle with a little chive and serve immediately.
A spoonful of crispy mixed leaves’ salad dressed with a dollop of strong vinaigrette can be laid next to each shell. Its contrasting flavour and texture will help bring out even more the delicate sweet flavours and soft texture of the scallops, shallots and honey.
Cooking tip: After adding the sugar and honey to the shallot oil, the mix will tend to thicken too much, especially if left to cool. Prepare this sauce just before serving and make sure the mix remains warm to ensure the right consistency. Make sure the scallops are piping hot when served.
About this dish: I created this dish last year for a Christmas dinner. Scallops are traditional on Christmas tables throughout Spain, normally baked in heavy sauces containing onion, cream and bechamel. This variation takes the traditional recipe and adds some oriental inspiration while using only traditional Spanish ingredients -honey and shallots. The results are surprising yet somehow familiar. A very successful creation, guaranteed to excel at any occasion.
Curiosity: Spain is going through a veritable food revolution. The past few generations were contempt with cooking traditional dishes in the traditional ways. Now, the winds of change are blowing hard through the country and everywhere in Spain a generation of cooks are creating, experimenting, changing – redefining Spanish food for the 21st century, and winning international prestige and accolades in the process.
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