MapleScallop2(Reprinted from Burlington Free Press – 4/5/13)

Written by Shawn Calley, Executive Chef, Amuse at The Essex Resort & Spa

Spring in Vermont means one thing when it comes to local flavor, and that’s maple. Sugarhouses are already humming, giving us some of that great flavor Vermont is known for.

For this week’s recipe, I’m taking a little of that liquid gold (Grade B is preferred), and using it as a glaze for scallops and hand-cut sweet potato fries.

The dish really couldn’t be simpler, but the flavors are incredible.


Maple-Glazed Scallops
1 sweet potato
4 large scallops (or 8 medium)
1 cup Grade B Vermont maple syrup
1/4 cup cider vinegar
1/2 teaspoon crushed red pepper
1 tablespoon olive oil
1 tablespoon butter

Peel the sweet potato and slice as thin as you can and then turn the slices 90 degrees and cut again as thin as you can, making mini sweet potato fries. Add the slices potato to a bowl of water as you are working. When the potatoes are completely cut, add to 350-degree fryer or a pot with oil at 350 degrees. (You don’t need a lot of oil; feel free to work in batches.) Fry the sweet potato until lightly golden (they will still be limp), and place them on a towel for cooling.

Pat the scallop dry, salt lightly, and place in oiled, preheated sauté pan over medium heat. Be sure to give the pan a quick shake as you’re cooking, so the scallops don’t stick. Cook for three minutes (until golden), flip, and then add the maple, vinegar, and crushed pepper. Let the liquid reduce to a glaze, and finish with the butter.

To serve, place the scallop on a bed of sweet potato fries, and then drizzle the sauce over the top.