Summer Shellfish Super Stars
Allison Hepworth - June 14, 2021
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:
- Cut prawns into 1-inch pieces and put them into a large shallow bowl.
- Add onion, tomatoes, jalapeño, and cucumber. Mix together.
- 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).
- Add avocados and cilantro just before serving.
- Serve on its own or with lightly seasoned tortilla chips.
Summer Shellfish Super Stars
Allison Hepworth - June 14, 2021