I had this appetizer of grilled scallops at Lapointe Seafood Grill in Ottawa’s Byward Market way back in the summertime. In truth, the dish wasn’t especially memorable and I might well have not featured it in a post except for the fact that it employed a couple of interesting additions that I thought would be worth trying at home and thus deserving of a mention here…

The dish was described on the menu as follows:

Now, first, I have to say that the plating job in this case was really sub-standard, which really detracted from the overall enjoyment. The arugula was largely placed with spinach that was haphazardly strewn on the platter, as were with the scallops and the ragged pieces (not sections) of orange.

The scallops, however, were very nicely grilled, having been seared to a caramelized crispiness on the outside while being tender, and still slightly translucent on the inside. I am not sure what happened to the ‘maple espresso’ dressing promised in the menu description as neither of these flavors were apparent in what I was served. Possibly the kitchen had none on hand due to some disaster or other, and had to improvise. As it happened, the dressing I did receive was tangy and very nice so, while I was a bit disappointed at not getting the interesting sounding dressing that was promised, I still enjoyed this part of the dish.

What I really enjoyed, here, was the pairing of orange, nuts and scallop. I am not a huge fan of pistachios, and would prefer, say, hazelnuts, or the like, but the flavor combination here worked very well. I actually resurrected my notes for this appetizer while looking for ideas to use with some lovely sea scallops I received as a gift. I am not sure exactly how I will go about it as yet, but I do wish to capture something of that very pleasant pairing with at least some of my scallops. I will be sure to share the results of any experiments along those lines, of course …

I recently defrosted a rather large bag of baby scallops with a view to doing number of different dishes, and, as I had quite a bit left over, I decided to do a scallop chowder as well. I departed from my usual way of preparing the basic form and decided to use Chinese dried scallops, also known as Conpoy, for the stock base…Read More →

About a year ago, while in Prince Edward Island, I enjoyed a very nice appetizer dish of Scallops with XO Sauce at the Claddagh Oyster House. At first, I thought putting the two together would a little overly rich but they turned out to be wonderful and so I put together the following little appetizer inspired by that pairing… Read More →

My wife and I purchased a big box of some lovely frozen scallops over the Christmas holidays. They are very large indeed (and we have only eaten a few so far) so I thought I might use some in a fairly simple but tasty stir-fry dish using snow-peas and a bit of the Chinese Black Fungus I featured in a Foodstuffs post not long ago. The dish I came up with is generally Chinese in spirit but I departed from traditional methods and briefly grilled the scallops before adding them to the wok…Read More →

Thanksgiving (the Canadian edition) will have come and gone by the time this gets posted but, this year, I decided to forego the rack of lamb we usually have and make a Cioppino. For those unfamiliar with the dish, this is an Italian-American seafood stew (or soup, if you prefer) created in San Franciso in the 1800’s. It combines shellfish and sometimes (but not always) fish in a rich broth containing wine and tomatoes. Regular readers of my blog may recall the review I did of the Fish Market Restaurant in Ottawa where I had a dish that they called Bouillabaisse which, while very good, was really much more of a Cioppino. I have had a hankering to cook the dish ever since then and (some months later) I finally managed to get around to it…Read More →