oviva

Swimming scallops, oysters, chorizo, maple juice and orzo

Ingredients

1 liter (4 cups) of sap certified NAPSI
4 oyster in shell
Denervated and sliced 4 large scallops in scallops
50 g (about 2 oz) orzo
1 French shallot
4 slices of chopped chorizo
1 white leek chopped
45 ml (3 tbsp.) Maple vinegar
Olive oil 30 ml (2 tbsp.)
5 ml (1 tsp.) Soy sauce
Mini watercress, for garnish
Salt and pepper

 

 

Recipe developed by
M. Philippe Mollé

 

Source: Federation of Quebec Maple Syrup Producers 2013 All Rights Reserved

Preparation

Heat the maple sap.
Open the oysters, remove the flesh and conserve water.
Add the oyster water in maple sap.
Cook in the orzo for 4 minutes.
Drain the pasta, keeping the juices and reserve separately.
In the cooking juice, add the shallot, chorizo and leek.
Add vinegar, salt and pepper, then reduce for about 3 minutes.
Cook orzo in olive oil, sprinkle with soy sauce and divide among serving plates.
Have raw oysters and scallops scallops over pasta.
Pour the cooking juices boiling.
Garnish with mini watercress and serve immediately.

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