Tag Archives: seafood

Scallop and Grilled Vegetable Salsa

I wanted to combine a few of my favourite flavours: grilled scallops and a fire roasted vegetable salsa with fresh basil and lime. I made some baked tortilla chips to serve it on.

1/2 lb scallops, cleaned
sea salt and pepper
1 tsp vegetable oil
2 limes

Skewer scallops and season. rub with a little vegetable oil to prevent sticking
Grill until just cooked, 2 minutes on each side and remove from heat
Cut limes in half and place on grill as well, cut side down. Remove with scallops

2 sweet peppers
6 small tomatoes
1 sweet onion
1 tbsp balsamic vinegar
2 tbsp olive oil

Halve peppers, slice onion, and leave tomatoes whole.
Toss with olive oil and vinegar
Grill until softened and set aside

Dice vegetables and scallops, and toss together along with any juices
Squeeze limes into mixture

Chop until fine and add:
1/2 bunch basil

Season to taste

Serve with fresh tortilla chips

Pan-roasted trout with mussel chowder

Fresh trout is readily found, and most of the time filleted already. Otherwise, this is a great recipe if you find yourself camping by the sea at the mouth of a river. Try this with other fish as well, just adjust the cooking time based on the thickness of the fillets.

4 trout fillets
vegetable oil

Season trout and panfry until golden brown and crisp on skin side, turn and cook for an additional 2 minutes and serve over top of chowder

Mussel chowder

1 lb fresh mussels, cleaned, beards removed
1/2 cup white wine
2 cups water
2 sprigs thyme
1 clove garlic, crushed
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup red pepper, diced
1 Tbsp olive oil
1 tsp garlic, minced
1/2 cup potatoes, peeled and diced
1/2 cup whipping cream
1 Tbsp chopped parsley

Bring water, thyme, garlic, and wine up to a boil and simmer for 15 minutes
Add mussels and cook until they just open
Remove mussels from shell and set aside.
Discard shells
Strain liquid and reserve

Sauté onion, carrot, celery, peppers, and garlic in olive oil until translucent and slightly softened.
Add reserved liquid from cooking mussels and bring up to a simmer.
Add potatoes and cook until vegetables are tender.
Add cream and cook for 10 minutes more
Add cooked mussels, adjust seasoning and keep warm while trout cooks.
Add parsley just before serving

Seared Scallop Hotpot with Shaved Fennel

Hot Pot Broth

8 cups water
1 cup onion, sliced
1 cup carrot, sliced
1 cup celery, sliced
2 cloves garlic, sliced
1 Tbsp ginger, chopped
1 tsp each:
star anise, clove, peppercorn,
coriander, and cardamom
1/4 cup soy sauce
1/2 cup dry sherry

1 lb sea scallops, cleaned
1 bulb fennel, shaved thinly
1/4 cup green onion, sliced thinly

Combine all ingredients for hot pot broth in a large pot
Bring to a simmer and cook for 1 hour, until flavour is developed
Strain and reserve until needed

To Finish:
Bring broth up to a simmer
Heat non-stick pan over high heat, add a teaspoon of vegetable oil, and sear scallops for 1 minute on each side, until nicely browned.
Season with sea salt and remove from heat
Place a 1/4 cup of fennel and a generous pinch of green onions in each bowl.
Place 3 scallops around edges and pour 1 cup of hot broth into each bowl
Serve immediately

Smoked Salmon with Potato Crepes and Crème Fraîche


1 cup flour
1/2 cup cooked potato, riced
pinch salt
pinch pepper

3 eggs
1 1/2 cups milk
2 tbsp vegetable oil

8 oz smoked salmon, sliced
1/4 cup crème fraîche or sour cream

Combine flour, salt, pepper, and potato
Whisk together eggs, milk, and oil
Add to dry ingredients and mix well
Allow to rest for 1 hour, then strain before using

Heat a nonstick pan and brush with a small amount of oil.
Pour in 1/4 cup batter and swirl to distribute evenly
Cook until dry and lightly coloured on first side, flip and cook for 30 seconds more on second side
Transfer to a sheet pan to cool
Once cooled to touch, stack crepes and cover lightly until use

Top each crepe with crème fraîche and a thin layer of smoked salmon
Cut crepes in half lengthwise and roll each half into a cone shape
Serve 3-4 cones per person as an appetizer, or individually as hors d’oeuvre