Edible Vancouver Island Summer 2022

T R A D I T I O N A L G E R M A N C U C U M B E R S A L A D G U R K E N S A L A T

Thinly sliced cucumbers are tossed in a creamy and tangy dressing with fresh herbs and shallots. Advanced preparation is recommended to allow ample chilling time and mingling of flavours. Peeling the cucumbers is optional; however, if using slicer cucumbers, it’s best to remove the skin and seeds. This recipe should be served cold and will last covered up to 3 days in the fridge.

Serves: 6–8 Prep time: 10 minutes Chilling time: 1 hour

SEARED SCALLOPS WITH GARLIC & ASPARAGUS PURÉE

2 large English cucumbers, washed and peeled (optional) ½ tsp sea salt ⅓ cup sour cream or full-fat plain yogurt

I N G R E D I E N T S

• INGREDIENTS •

12 Large Scallops 2 Tbsp Olive Oil ½ Tsp Diamond Kosher Salt 2 cups fresh or frozen Asparagus - chopped ¼ cup White Wine ½ cup Heavy Cream 4 cloves Garlic - sliced 2 Tbsp Fresh Parsley - chopped Cracked Black Pepper • DIRECTIONS •

2 Tbsp nely diced shallot 2 Tbsp white wine vinegar 2 tsp Dijon mustard 1 Tbsp olive oil 1 tsp sugar 3 Tbsp fresh dill, chopped

Sprinkle the scallops with kosher salt, and then set them aside while you make the asparagus purée. Bring a pot of salted water to a boil and toss in the garlic and asparagus. Cook until tender, about 2 min. Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process. Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth. Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan. Add olive oil to the hot skillet, and then gently place each Scallop into the pan. Allow scallops to sear for about 2 min, do not move it around, it will be easier to remove once it has developed it’s golden brown crust. Gently turn each Scallop over and sear for another minute. Serve on top of the asparagus purée and add sprinkled parsley and cracked black pepper. Enjoy!

2 Tbsp fresh chives, chopped 1 Tbsp fresh parsley, chopped sea salt and fresh ground pepper to taste

M E T H O D

Wash the cucumbers and cut off the blossom and stem ends, then remove the peel (this step is optional). Using a mandolin, slice the cucumbers approx. ⅛–¹⁄₁₆-inches thin (the thinner the better). Place the cucumber slices into a medium bowl and sprinkle with ½ tsp of salt. Mix to distribute the salt, then allow the cucumbers to sit while you prepare the dressing. In a small bowl, combine the sour cream (or yogurt), shallot, vinegar, mustard, olive oil, sugar, dill, parsley and chives. Mix until incorporated, then taste and adjust as desired. Pour the dressing over the salted cucumbers and stir until evenly coated (the cucumber juices will nicely thin the dressing). Add salt and pepper to taste. Cover and allow to chill in the fridge for at least 1–2 hours. Prior to serving, give it a good stir to re-incorporate the dressing.

WILD • SUSTAINABLE • WEST COAST

f inestatsea.com VICTORIA Seafood Market 250.383.7760 VANCOUVER Seafood Market Grocer + Deli 604.266.1904 • V I S I T U S •