Written By Cynthia Annett-Hynes Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze SHARE VIA: Facebook Twitter PinterestPhoto credit: Rebecca Baugniet From Vancouver Cooks 2Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s writes : “Plump and beautifully textured, these scallops from Qualicum Bay on Vancouver Island will soak up the sweetness of their glaze. Though Santa Rosa plums are ideal, any juice plum from the Okanagan, Similkameen or Kootenay valleys will do when in season.” Andrea suggests pairing this meal with a Church and State Wines Viognier. Plum Glaze1 cup dry sherry1 cup dry white wine20 Santa Rosa plums, very ripe, pitted2 shallots, sliced2 cloves garlic, sliced4 sprigs oregano4 sprigs thyme Wild Rice, Radish and Shiitake Sauté5 Tbsp unsalted butter2 Tbsp vegetable oil3 shallots, thinly sliced1/2- inch piece ginger root, peeled, julienned36 baby shiitake mushrooms, stemmed,or 20 large shiitake, stemmed and sliced1 cup cooked and drained wild rice30 sugar snap peas, cleaned, strings removed and blanched30 leaves baby kale, 2-inch diameter6 Tbsp vegetable stock3 Tbsp coarsely chopped Italian flat-leaf parsley6 French Breakfast radishes, thinly sliced on the diagonal6 sprigs pea shoots for garnish Scallops18 Qualicum Bay scallops, tough outer muscle removed2 to 3 Tbsp vegetable oil Plum GlazeCombine all of the ingredients in a small non-reactive pot on medium heat and bring to a simmer. Do not boil. Simmer slowly for 20 to 30 minutes, or until the sauce is viscous. Season to taste with salt. Strain through a fine-mesh sieve and discard solids. Wild Rice, Radish and Shiitake SautéPreheat the oven to 300°F. Melt butter and oil in a large frying pan on medium-high heat. Add shallots and sauté for 2 to 3 minutes, or until translucent. Add ginger and cook for 1 minute. Add mushrooms and cook, stirring, for 2 minutes, or until tender. Add wild rice and cook for 3 minutes to heat through. Turn down heat to medium, then add snap peas, kale and stock. Cook for 4 minutes, or until kale is tender. Stir in parsley and radishes. Season to taste with salt and pepper. Keep warm in the oven while you cook the scallops. ScallopsSeason scallops with salt and pepper. Heat oil in a heavy frying pan on medium-high heat. Add scallops and sear on one side for 1 to 2 minutes, or until caramelized. Flip over scallops and remove the pan from the heat (they will finish cooking on the pan off the heat). To ServeWhile the scallops are cooking, gently reheat the plum glaze. Spoon the wild rice mixture onto warmed plates, drizzle with plum glaze and arrange three scallops on each serving. Garnish with pea shoots.RecipesseafoodStarter SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Appetizer / Recipes November 6, 2015 Top Notch Crab Cakes: It’s all about the Crab When it comes to eating seafood, crab is one of the finest in selection. The flesh is buttery, sweet and meaty. From the Pacific Northwest to the ... Read More Appetizer / Recipes / Side dish October 14, 2015 Homemade Gravlax: An Alternative To Smoked Salmon Smoked salmon has always been a big part of my culinary life. It’s not that I grew up anywhere near the ocean, but the stuff was always plentiful ... Read More Comments are closed.