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August 29, 2012

Featured Recipe: Grilled scallops

In his new book, Rob Feenie’s Casual Classics, Cactus Club Cafe Chef – Rob Feenie – showcases his favourite casual recipes to cook for family and friends. Chef Feenie has already redefined casual dining at our restaurants, and now you can redefine your cooking at home with this book. Starting Tuesday, August 7th, for a limited time, you can purchase an autographed copy of the book with a bonus recipe at any Cactus Club Cafe location.

Check back weekly for more recipes from Rob’s new cook book, Casual Classics.

Below is a recipe for grilled scallops – just one of the delicious and easy recipes you can expect from Rob’s new cookbook:

This dish makes an excellent starter for a meal or a nice lunch when served with a simple green salad. I use Qualicum Bay scallops and peaches-and-cream corn, both of which are local products, but you can substitute other varieties of either. The hot and salty ragout is an especially good combination with scallops, but its’ also delicious with baked halibut or grilled steelhead salmon. Serves 4 – Chef Feenie

Ingredients 

1 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp fresh lemon juice

2 slices smoked bacon, in ¼-inch dice

½ cup diced red onions

1 cup corn kernels, cut off the cob

½ red bell pepper, in ¼-inch dice (about ½ cup)

1 Thai chili, seeded and finely minced

Juice of 1 lime (about 1 Tbsp)

1 Tbsp unsalted butter

12 large scallops (muscles removed from sides, if present)

1 tsp extra-virgin olive oil

1 Tbsp finely chopped cilantro

Directions

In a small bowl, combine soy sauce, rice vinegar and lemon juice. Set aside.

Heat a large frying pan on medium. Add the bacon and cook for 2 to 3 minutes, stirring, until crisp. Stir in onions , corn bell peppers and chilli and sauté for 2 minutes, then add lime juice and butter. Season with salt and pepper, reduce the hat to low and simmer while scallops are cooking. (Or refrigerate the ragout in an airtight container for up to 2 days).

Preheat a stovetop grill or a barbecue to medium-high. Warm a plate in the oven at 200˚F. Pat scallops dry with paper towels and season with salt, pepper and a dash of olive oil. Grill scallops for 2 minutes, turn over and grill for another 1 minute. Transfer to a warm plate.

Divide the ragout evenly among 4 plates and top each serving with 3 scallops. Spoon about 2 tsp of the soy dressing over each plate and garnish with cilantro. Serve immediately.

In Casual Classics, Rob Feenie hits the nail on the head; the recipes and the stories are the perfect building blocks to delightful and delicious family means. Letting the ingredients shine is the best advice of all. – Mario Batali