Quick Swimming Scallops
By Chef Alex Lavroff
West Coast Wild Scallops—a small artisanal fishery with just two boats—targets wild Pink Swimming Scallops and wild Spiny Swimming Scallops.
“Our fishers, Joel and Melissa Collier, took on their boat The Lisa Jess a few years ago from a relative. For a few years, they struggled to keep the fishery alive as eating scallop out of its shell and as the whole animal was hard to market — people are used to buying their scallops as just the white muscle cleaned up and frozen. But, think cockles (which have a similar flavour profile) or clams, only with a much prettier shell. Added to a steamer basket or stuffed, then broiled, they are delicious, beautiful to look at, and affordable.
Thanks to innovative Slow Food-oriented businesses like Skipper Otto (CSF in Vancouver), Codfathers Seafood Market and many talented chefs getting on board [like Alex Lavroff], as well as the desire for a diversity of local sustainable seafood during the pandemic, this fishery should now survive and maybe even thrive into the future,” says Jon Crofts from Codfathers Seafood Market in Kelowna.
Mix ingredients in a bowl
Make some parchment envelopes (look online to see how to do this and make them water tight
Pour the liquid and place the scallops whole into the envelopes
Seal and put in a pre-heated oven at 350 degrees for 12 to 14 minutes