Grilled Pacific scallops with BC spinach salad
Cultivated by Island Scallops near Qualicum Beach, Pacific scallops are the latest hot ingredient among local chefs. They are also lovely raw, “ceviche-style”, with ripe Okanagan peaches. Coarsely dice one large peeled and pitted peach and 6 Pacific scallops. Then simply toss them together with 1 Tbsp each of finely minced shallots and chopped cilantro and a sprinkling each of good quality sea salt and chili flakes to taste. Serve over a mesclun salad lightly dressed with hazelnut oil or on toasted baguette slices.
Ingredients:
4 cups / 1 L BC spinach leaves (or mesclun salad)
2 strips double-smoked bacon, chopped
1 medium onion or 2 large shallots, finely diced
1/4 cup / 60 mL good quality organic apple cider vinegar
1 Tbsp / 15 mL Dijon mustard
2 tsp / 10 mL BC honey, or to taste
1/4 cup / 60 mL BC hazelnut oil, or olive oil
salt & pepper to taste
12 Qualicum Beach Pacific Scallops
In a small skillet, sauté bacon until just golden and crisp. Remove bacon, add onions to bacon fat, and cook until translucent. Drain off excess fat. Add vinegar and bring to boil. Remove from heat and whisk in mustard, honey and oil and season to taste. Gently toss dressing, bacon, and greens and divide onto serving plates.
Season and brush each scallop with a little oil. Heat a heavy non-stick or cast-iron skillet over medium high heat, add scallops and sear each until golden brown, about 2 minutes on each side. Top each salad with 3 scallops and serve.
Serves 4
