This Recipe Takes A Classic French Dessert; Apple Tart Tatin, And Elevates It To A Savory Sharing Dish Perfect For You And Your Significant Other On Valentines Day.
This is a perfect appetizer or small plate starter that would be great to start off a romantic dinner. Be sure to use real maple syrup not the immitation brands that contain mostly high fructose corn syrup. Use dry harvested sea scallops with no added phosphates for pure unadulterated flavor.
Everyone enjoys maple syrup as a breakfast condiment, but it can be added to most recipes for a sweetening agent and flavor enhancer. This classic flavored syrup is made from the sap of maple trees, boiled down to nearly one fourtieth of it's volume. The process takes place in a classic "sugar shack" and other uses for the sap include maple sugar, maple taffy, maple cream and maple butter. The syrup is also graded by quality and color; some US grades include A, B, Dark, Medium and Amber.
There is no documented history as to when maple syrup was first harvested. Early American Indians recognized it's value for energy and nutrition, and actually used their tomahawks to extract it from the maple trees. While the Indians shared their discovey with New World settlers, the Europeans introduced the refining process for syrup and sugar making.
Many cooks from Canada and the United States have used this product to boost flavor, complexity, and give unique character to their recipes. Some savory dishes made with maple syrup include: basted caramelized meats like roast pork, chicken and ham, glazed vegetables and enhancing bread and bean recipes.
For the tarte tatin
- 2 spanish onions, julienne cut
- 1 sprig fresh thyme
- 1 tablespoon butter
- 1/4 cup sugar
- 1 tablespoon butter
- 1/2 cup pure maple syrup
- 1 sheet ready-made puff pastry
- salt and freshly ground black pepper
- 8 ounces sea scallops, if really large cut in half
Method
1. Preheat the oven to 375 degres
2. Place the onions in a preheated oven proof skillet with the thyme and butter
3. When the onions start to brown add the sugar and maple syrup and cook a few minutes more.
4. Cut out a circle of pastry slightly larger than the circumference of the pan.
5. Scatter the scallops evenly on the bottom of the pan, and season with salt and fresh pepper.
6. Place the pastry over the onions and scallops, pressing down around to enclose.
5. Place in the oven and bake for 10-12 minutes, or until the pastry is golden-brown and cooked through.
6. To serve, carefully turn the tarte tatin out onto serving plates making sure the scallops remain aranged nicely atop. Top with a sprig of chervil or thyme.
Note: This is also good with a side of some lightly dressed baby salad greens.
