By Emily De Sousa @seasidewithemily 

BBQ Swimming Scallops 

Swimming scallops had me scratching my head the first time I ever ordered them from Skipper Otto, but now they’re a staple in my house. They’re a fan-favourite among my family and friends, especially in the summer months when I grill them on the BBQ using this recipe.  

Making swimming scallops on the BBQ is easy. I put them directly on the grill, right from frozen. When the shells pop open, they’re ready! You can also keep them on for longer if you prefer a different consistency. Try taking a couple scallops off at different times to determine what you like best.  

You can eat them straight off the grill, which I often do, or you can top them with a mignonette. This is the recipe I use:  

1/3 cup of olive oil 

1/4 cup of freshly squeezed lemon juice  

1/4 cup of dry white wine  

1/2 of a diced shallot  

1 garlic clove  

1 tsp. of fresh ground pepper 

1 tsp. of sea salt  

fresh parsley to top  

Spot Prawn Ceviche  

Another one of my favourite summertime Canadian sustainable seafood dishes is spot-prawn ceviche. It’s light, fresh, and flavourful, transporting you to the ocean with each bite. Plus, it’s super easy to make!  

Ingredients:  

1-2 pounds of BC spot prawns  

4 tbsp. of olive oil  

juice of 4 limes  

1 jalapeño, finely diced  

1/2 a cucumber, diced  

1/2 sweet onion, diced  

1 avocado, diced  

1/2 a tomato, diced  

1 tbsp. of sea salt  

1 tbsp. of fresh ground pepper  

1 bunch of cilantro 

 Directions:  

1. Cut prawns into 1-inch pieces and put them into a large shallow bowl. 
2. Add onion, tomatoes, jalapeño, and cucumber. Mix together.  
3. Add olive oil, lime juice, salt, and pepper. Mix well. (Optional: if you have the time, you can let this marinate in the citrus juice for an hour or two before serving or serve immediately). 
4. Add avocados and cilantro just before serving. 
5. Serve on its own or with lightly seasoned tortilla chips.