“Scallops are best fresh, or second-best flash-frozen, and then thawed at room temperature just before cooking. Pat them dry with a towel before you cook them.”
- 1 lime, zest the peel and juice the lime
- 1-inch cube ginger, grated
- 3 Tbsp butter
- Olive oil
- A drizzle of honey (local is best)
Put cast iron frying pan on medium-high heat and coat with a thin layer of olive oil. When pan is very hot, add the scallops and sear them; cook 5 min. until they're brown and caramelized.
Combine the butter, ginger, lime zest and juice. Warm this in the pan beside the scallops and spoon over everything. Drizzle with honey before serving.
An excerpt from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes
The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.