Chef Recipe: Ned Bell’s Grilled Qualicum Scallops
For an Anna & Kristina's Grocery Bag cookbook review of The Essential Pepin, Executive Chef Ned Bell, of The Four Seasons' Yew Restaurant, was our guest. Since our stuffed chicken was a little dry, it wasn't easy to get this great seafood recipe out of him, but we did! Next we're trying to squeeze a higher score out of him...
- 2 cups + 1 cup fresh BC Blueberries
- 1/8 cup local honey
- 1/8 cup Venturi Shultze balsamic vinegar
- 1 shallot, thinly sliced into rings
- 1 /2 tsp sea salt
- 1 sprig fresh thyme
- 1-2 Qualicum scallops per person
- 1 bulb fennel, diced into ¼ inch cubes
- 2 tbsp butter
- 1 clove garlic
- 1 cup 35 % cream
- 1 tsp sea salt
BC Blueberry Agrodolce:
In a small pot, simmer 2 cups Blueberries wit honey, balsamic, sliced shallots, sea salt and fresh thyme. 5 minutes over medium heat.
Remove from the heat and add remaining 1 cup Blueberries. Let cool.
Grilled Qualicum Scallops:
Season with sea salt and cracked black pepper
Grill to medium rare
Over medium heat, saute the fennel in the butter with the garlic for 5 minutes.
Add the cream and sea salt, simmer until the fennel in tender, puree in a Vita mix blender until smooth.
Spread 2 tbsp warm fennel puree on the plate, place scallops on top and then Garnish with 1 tbsp of the BC Blueberry Argodolce. Finish with a few fresh thyme leaves and Enjoy!