Chef Recipe: Ned Bell’s Grilled Qualicum Scallops

Tuesday, 2 October 2012 | Tags: , ,

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

Fennel Puree: 

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.

To Serve:

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!

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