Seafood is the lifeblood of Nova Scotia. The availability and variety is unlike anywhere else. It’s at the center of our maritime culture with this in mind, we’ve prepared a simple, but decadent recipe for you today. Who doesn’t love Digby Scallops? Follow these steps to make the perfect rich, creamy, garlic seafood experience.
1 tsp garlic minced
2 oz sherry
1/3 cup 35% cream
1 tsp chopped chives
1 tbsp canola oil
1 tbsp butter
Salt and pepper to taste
Making your Scallops
- Start by removing any connector muscles from the back of your scallops, then place them on dry paper towels.
- Place a non stick pan over high heat until it just starts to smoke.
- Pat dry your scallops – this will help them develop a nice brown crust. Season with salt and pepper on all sides, then lightly toss with your canola oil.
- Place the scallops in your hot pan flat side down. Don’t touch them for 30 seconds!
- When they develop a nice brown crust, flip them and add your butter and garlic to the pan
- Once your garlic has lightly browned, add your sherry to the pan ( be careful it will flare up).
- Once the alcohol has burned off, let reduce by 3/4, add your cream and let that reduce by half.
- At this point you should have a lovely caramel colored sauce that will coat the back – with a spoon remove your scallops, season your sauce and add your chopped chives.
- Pour sauce over scallops and enjoy!
If you are looking for an alternative to cooking sherry, a dry white wine will do in a pinch. If you are looking to try something a little different, you can even substitute Mirin for a slightly sweeter flavour.
If you are looking to experiment, try the sauce on different types of seafood, like shrimp or muscles.