Wild Pink & Spiny Scallops in a Creamy Tomato Fennel Pho Broth with Smoked Albacore Tuna & Black Oyster Mushrooms

Shared with us by Vancouver member Mike L, he notes that this recipe might look complicated, but it comes together easily and “wow are the scallops fantastic!”. Sure to warm you up during the cool weather, here is the recipe that also includes more of our sustainably caught seafood – albacore tuna!

Ingredients:

• ½ box Skipper Otto Wild & Spiny Scallops
• ½ can Skipper Otto Smoked Albacore Tuna (flaked)
• 900 ml Pho Broth (Mike used a Tetra Pak of Campbells)
• 1 Shallot (finely chopped)
• 5 Baby Carrots (sliced into small rounds) or 1 Carrot (cleaned & medium chop)
• 1 large Garlic clove (minced)
• 1 inch fresh Ginger (cleaned and grated – large holes)
• 2 Tablespoons Fennel (chop same size as the carrots or slice the fennel ‘arms’)
• 30 g of Butter
• 2 Tablespoons of Tomato Paste (Mike used concentrated Italian variety in a tube)
• A handful of Black Oyster Mushrooms (wiped clean and shredded by hand)
• 2 Tablespoons Sour Cream
• Sea Salt and freshly ground Pepper to taste

Directions:

1. Melt butter over medium heat in a saucepan.
2. Once butter melted, gently fry onions, carrots, and fennel until translucent.
3. Add garlic and ginger and fry for about a minute – do not brown.
4. Add tomato paste and blend in well with the other ingredients.
5. Cook for about a minute to incorporate the tomato paste well.
6. Add the mushrooms (can use any exotic mushroom instead of oyster).
7. Then add the Pho Broth.
8. Once the broth is at a nice bubbling boil, add the frozen scallops and they will start opening after 2 to 3 minutes.
9. Remove about ½ cup of the broth and mix the sour cream into the cup.
10. Once well mixed, add back into the broth, mix, and gently simmer for another minute.
11. Prior to serving, mix the flaked tuna into the broth.
12. Once dished into bowls, garnish with the fennel fronds.

A few notes:

• The recipe may look complicated, but it is not – just a little prep work!
• If preferred, the sour cream can be omitted.
• Mike only uses sustainably caught fish, and wherever possible, the other ingredients are organic.
• It is worth spending a little more on good quality tomato paste.
• Thanks to Tianna Barton of Skipper Otto who inspired the idea of adding the tuna.

Servings: Two people as a main or three/four people as an appetizer

Most importantly, enjoy!