Scallops are my favorite shellfish. Scallops are found in Canada, the USA, China & New Zealand. I am a huge fan of local scallops, as I am a firm believer in supporting local producers. Scallops are harvested in two ways, dredging (a large device is dragged accross the ocean floor collecting scallops, sand and other items) or diver picked, where divers actually hand pick the scallops.

Obviously the later scallops are going to be more expensive, but when you consider the integrity of the meat, the drastic reduction of sand and debris and most importantly the impact on the ocean and marine life sustainability, diver scallops are the way to go.

Usually scallops are sold already shucked, meaning the shell is removed. These are almost ready to be cooked, you simply have to remove the abductor muscle first, which is a tubular looking strand that is on the side of the scallop, that pulls right off.

Scallops can be cooked many ways: grilled, pan-seared, poached, ceviche & tartar/carpaccio (as long as they have been stored at the correct temperature). Many people and restaurants tend to overcook scallops. All they really need is a nice sear on each side to kill of any bacteria, similar to medium rare meats. The ideal cooked scallop is hot on the outside and slighly warm on the inside. This allows the flavor and texture to remain, an over-cooked scallop has a rubbery texture and dull taste.

Recipe: Pan-seared scallop with strawberry browned butter, fennel & orange salad (serves 4)

• 4 medium to large scallops (I prefer Qualicum Bay scallops as they are hand-dived and local)
• one bulb of fennel
• 2 medium oranges
• 4 strawberries
• Juice from one lemon
• 1/2 cup butter
• salt & pepper
• small handful of pea shoots (the sprouted tops of peas) (daikon sprouts, micro-greens will also work)
• 3tbsp Extra-Virgin Olive Oil
• 2tbsp white balsamic vinegar

Method:

Remove top of fennel. Using a mandaline, or precision knife skills, thinly slice fennel, remove any visible core pieces.

Cut top and bottom off oranges, using your knife, follow the curve of the orange and remove the skin and pith. Cut orange in between fibrous membrane to remove nice orange segments.

Mix orange and fennel in bowl with juice from one lemon, pinch of salt and pinch of pepper (this can be used right away or best if marinates together for an hour, which also softens fennel.

Heat pan on medium/high heat, place butter in pan. Butter will melt, then begin to froth and bubble then start to turn brown. Once butter begins to brown (and give off a nice nutty smell) season scallop (after abductor muscle removed) with a pinch of salt and pepper and place in butter. It will only take 2-3 minutes per side to cook your scallop. Once scallop is golden brown, season with pinch of salt and pepper, then flip. This side will take 1-2 minutes. Once second side is brown, place on cutting board or plate to rest. Cut strawberries into small slices and place in the browned butter. Be sure the pan is off the heat. Strawberries are not cooked with the scallops as they are too porous and would absorb too much of the strawberry flavor, we simply want to make a sauce out of the butter and strawberries.

Cut stems of pea shoots, leaving tops (1-1.5 inch long pieces), place in bowl and toss with olive oil, white balsamic, pinch of salt and pepper. Do not prepare the shoots until just before plating as they will get limp and soggy from the vinegar.

PLATING:

Place a small handful of the orange and fennel salad in the middle of plate, place scallop on top of salad, showing the nicer of the two sides. Take a small handful of the pea shoots and roll lightly in your hands (or use a ring mold to form a tower) and place on top of scallop. Using a tablespoon, drizzle browned butter around the salad, place a few strawberries in the butter. Your plate should look something like this.

Pan-seared qualicum bay scallop, strawberry browned butter, fennel & orange salad

This has been a chef’s help on scallops.