Warm corn salad with seared scallops from Paula Roy of Constantly Cooking

By: Paula Roy

An easy and delicious way to prepare my favourite shellfish!

Did you know that late summer and early fall are some of the best times to enjoy shellfish from Canada’s east coast? In honour of this, Ottawa’s Pelican Seafood Market & Grill is going all out this year for their annual Seafood Shell Fest. They offered me the chance to create a recipe as part of the celebration, and I chose my very favourite shellfish – scallops. The trick with cooking scallops, as I learned when I attended Pelican Seafood’s School of Fish, is to be sure your pan is hot enough, your scallops are nice and dry, and you don’t disturb them while they are developing the desired golden crust on the outside. If you want to watch a pro sear scallops, check out this great video made by Pelican’s executive chef, Ben Baird. You can get top-quality scallops at Pelican’s seafood counter or, if you don’t feel like cooking, their restaurant menu may tempt you to ‘shellebrate’ with the many delicious specials on offer during Shell Fest. And if you’re looking for more shellfish inspiration, check out this tasty mussel recipe I created for Pelican Seafood Market & Grill in 2022.

Click here to visit Constantly Cooking for the recipe!