This Monday, my dad is participating in the BC Hospitality Foundation Founders Dinner in Vancouver. This is his scallop salad, with kiwi fruits - it was described at the media dinner as
fresh as an ocean breeze... I am so proud of him! The above are photos I took at home and the below are ones taken in a hoity-toity studio, (at the 20th floor of the revolving top of the Renaissance hotel).
I asked him to describe his dish:
In creating this scallop salad, I immediately thought about the products that are associated with BC in January. What is ripe in the root cellar after all of this snow? I had a choice between traditional vegetables (turnips, potatoes, carrots) and certain things that are still growing, (kiwis, apples, chervil and sorrel...) it was one or the other. The other chefs had BIG flavours: pork, mucocks, ect. I knew something lighter would be best so I went with kiwis and apples. The local kiwis are not very sweet, because it wasn't the best season - they are a little acidic and the seeds are crunchy, which adds dimension to the textures. You don't need as much lemon as you normally would with a seafood dish - The kiwi enhances rather than masks the freshness of the scallops this with its acidity - which also brings out the more tropical flavours of the wine.
I took qualicum scallops 12/20 per pound, poached in 180 degree beurre noisette, ( sweet butter-made from sour cream- extra special flavour...look it up... beurre noisette -just follow the recipe). For a dinner appy; I'd serve the scallops whole, but for this tasting menu, the scallops were cut in half poached and for barely 2 minutes, the brown butter adds a nutty, butterscotch flavour that compliments the pinot blanc (which is aged 50% in oak, 50 st. steel) Then I tangled in the mizuna leaves (a mustard green). I added pepper, first day harvest single variety E.V.O. (EXTRA VIRGIN OLIVE OIL) added the fruit on top, sweet spice....flaked sea salt, bit of lemon juice. That's it, simple, sexy, local, available, very tasty....almost me in a nut shell...hazelnut...(noisette....) flavours of the pinot blanc. The apples are belle de boskoop - they are tart, but hold their shape while cooked - they are not green, but are tart and are a great for eating raw as well.
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