| 1. |
Finely chop shallot and garlic. Immerse the tomatoes in boiling water for a few minutes to
remove the skin. Remove the seeds, drain and chop coarsely. Pour 15 ml (1 tbsp) of olive oil into a
skillet and add the chopped shallot and garlic. Simmer on very low heat; do not brown. Add the
tomatoes, maple syrup, bay leaf, thyme and parsley sprigs, salt and pepper. Simmer until the
liquid has almost evaporated, about 20 minutes. Set aside.
|
| 2. |
To prepare the dressing, reduce the vinegar by one third. In another pan, reduce the maple syrup by one
third. Mix the maple syrup and the vinegar. Pour into a mixing bowl, then slowly add the oil while whisking.
Season to taste with salt, pepper and allspice or nutmeg. Pour some of the dressing over the salad greens. Toss.
|
| 3. |
Sear the scallops in remaining 5 ml (1tsp.) olive oil. Cook on one side only. Be careful not to overcook.
|
| 4. |
Arrange salad on 2 large plates, than place 3 scallops on top of the salad on each plate. Add the rest of the dressing.
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