Soy Miso Tuna Sashimi

Prep Time: 10 minutes/ Serving Size:  4 appetizer servings or 2 entrees

Ingredients:

  • 2 tablespoons olive oil 
  • ½ lemon, juiced and strained 
  • 1 teaspoon white miso 
  • 2 tablespoons soy sauce 
  • ½ teaspoon wasabi paste 
  • 12 ounces sashimi grade tuna thinly sliced

Directions:

  1. In a small bowl, whisk the olive oil, lemon juice, miso, soy sauce, and wasabi.
  2. Place the Tuna in a high-sided baking dish. Pour the oil mixture over the Tuna and let sit at room temperature for 10 to 15 minutes.
  3. Serve as an appetizer or on a salad.

Sashimi Albacore Tuna Tataki

 Ingredients: 

  • 1 Sashimi Grade Albacore Tuna Loin
  • 2 Tbsp Sesame Oil
  • ½ Head Cabbage - shredded
  • 2 Carrots - julienned
  • 1 bunch Green Onion - thinly sliced
  • 2 tsp Yuzu Juice
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Soy Sauce
  • 1 tsp fresh Garlic - minced
  • 1 tsp fresh Lemon Juice
  • 2 tsp Sesame Oil
  • ½ tsp Cracked Black Pepper 

Directions:

  1. Heat skillet to high heat, then sear each side of the refreshed Tuna Loin for 20 seconds.
  2. Remove Tuna from heat and wrap in plastic. Place in refrigerator until fully chilled.
  3. While Tuna chills, prepare the sauce by whisking together yuzu juice, rice wine vinegar, soy sauce, garlic, lemon juice and sesame oil. Set aside a small amount for later.
  4. Toss together in a large bowl cabbage, carrots, and green onions.  Coat in the yuzu sauce, and place in small portions on plates.
  5. Slice the Tuna into 1/4inch thick slices and arrange on top of the salad mixture.
  6. Drizzle the sauce that you set aside on top of the Tuna slices, and enjoy!

  Royce’s BBQ Albacore Tuna

Ingredients:

  • 1 Sashimi grade Albacore Tuna Loin
  • ½ cup Soy Sauce
  • 2 Tbsp Brown Sugar
  • 1 bunch Green Onions – chopped
  • 3 Tbsp Orange Rind
  • 1 Tbsp fresh Ginger – minced
  • 2 Tbsp fresh Garlic – minced
  • 2 Tbsp Lime Juice
  • 1-2 Tbsp Sriracha Sauce – to taste (optional)
  • Dash of Sesame Seeds

Directions:

  1. Mix together all of the ingredients except for the Tuna Loin.
  2. Partially thaw Tuna Loin (leave frozen in the center).
  3. Cut into 1 ½ inch thick medallions
  4. Marinate Tuna in the sauce for about one hour in a freezer bag in your fridge.
  5. Bring BBQ to a medium/high heat.
  6. Sear tuna lightly on the outside or to about ½ inch into the tuna, turn over and repeat on the other side (leaving tuna raw in the middle)

Grilled Tuna with Peach Salsa

Ingredients: 

  • 1 large Albacore Tuna Loin
  • 2 Tbsp Olive Oil
  • 1 Peach - canned or fresh - peeled & diced
  • 1/4 large Red Onion - diced
  • ½ bunch Parsley – finely chopped
  • ½ Tsp Salt
  • 1 Chili Pepper - diced very fine (optional)

Directions:

  1. Place frozen, vacuum packed Tuna Loin in a cold-water bath to thaw.
  2. While Tuna is thawing, mix together all other ingredients in a small bowl and set this salsa aside in the refrigerator.
  3. Once Tuna is no longer frozen, slice into large medallions, about 2 ½" thick.
  4. Heat your grill to maximum - searing heat is best for Tuna.
  5. Rub a little olive oil onto the outside of the Tuna Loin so that it doesn't stick.
  6. Place Tuna rounds onto the grill and let cook for about 40 seconds.
  7. Turn the Tuna over with tongs and cook a further 60-90 seconds.
  8. Serve right away with the peach salsa on top.

 

Garam Masala Panko Crusted Albacore Tuna

Ingredients:

  • 1 Sashimi Grade Albacore Tuna Loin
  • 1 cup Flour
  • 1 cup Coconut Milk
  • 1 Lemon wedge (1/8 of a lemon) - juiced
  • 3 cup Panko Crumbs
  • 4 Tbsp Garam Masala
  • Fleur de Sel
  • Black Pepper

Directions:

 Handle the fish very gently as it can easily break apart.

  1. Gently cut the Tuna in half-length wise (so it fits in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.
  2. Whisk coconut milk and lemon juice together in a bowl.
  3. Mix panko crumbs and Garam Masala together in another bowl.
  4. Put flour into a third bowl.
  5. Season Tuna with fleur de sel and pepper
  6. Dredge in the flour.
  7. Dip into the coconut mixture.
  8. Finely coat the Tuna with panko. Heat oil in a pan over medium-high heat.
  9. Sear each side of the Tuna until the panko turns golden brown on all sides. 
  10. Place Tuna onto a paper towel and pat away excess oil.
  11. Let it set for a few minutes. Enjoy!

Albacore Tuna Ceviche with Sesame and Mint

Ingredients:

  • 1 lb. Albacore Tuna, Sashimi grade, chopped into bite size pieces
  • 4 Scallions, chopped
  • 2 Tbsp Fresh Mint Leaves, chopped
  • 2 Tbsp Coconut Amino (Tamari as an alternative)
  • 2 Tsp Sesame Seeds
  • 1 Tsp Sesame Oil
  • ¼ Tsp Fish Sauce
  • ½ cup Fresh Lime Juice

Directions:

The actual making of the Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. This means that it will slowly turn white and opaque just like it does when you cook Albacore. So if you want to keep the beautiful pinkish translucent Albacore colour to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever colour your Albacore Tuna Ceviche, it will still be delicious, promise.

Mix it all together! Make sure you are gentle when mixing, as the tuna is very delicate and can get mushed easily.

BC Spot Prawn & Shellfish Hot Pot

Ingredients:

  • 12 fresh BC Spot Prawns
  • 12 fresh Salt Spring Island Mussels
  • 12 fresh Manila Clams
  • 1 large Shallot, diced
  • 2 stalks Green Garlic, sliced
  • 1 bunch Swiss Chard roughly chopped
  • Handful or two of Cherry Tomatoes, halved
  • 1 ear of fresh Corn on the Cob, shucked & boiled for 7-10 minutes, and cut from the cob
  • 1 Bird's Eye Chili, seeds removed & finely chopped
  • 1 small handful fresh Parsley, roughly chopped
  • 2 Cups Dry White Wine.
  • 1 Cup Coconut Milk.
  • 2 Tbsp Curry Powder.
  • Pinch of Saffron Threads.
  • 1 Lime for juice.
  • 2 Tbsp Butter.
  • Kosher Salt & Fresh Cracked Black Pepper.
  • Some Fresh Baked Bread of your choosing (for serving).

Directions:

  1. In a large sauce pan, melt 1 Tbsp of butter of medium heat. Once it starts to sizzle, add the shallot and garlic. Stir well.
  2. Add the chard once it begins to get a little bit of colour on it. Cook for about 5 minutes, stirring regularly.
  3. Next, toss in the tomatoes, corn, and chili. Stir.
  4. Add the wine, coconut milk, curry powder, saffron, half the lime juice, and a good helping of salt and pepper. Stir well. Bring to a boil.
  5. Reduce the heat to medium, toss in the Shellfish, stir, and cover. Cook for about 5 minutes or until the shells of the Mussels and Clams have opened and the Prawns are light pink.
  6. Add the parsley and second tablespoon of butter.
  7. Discard any Shellfish that didn't open during the cooking process.

Rich's BC Spot Prawn Pasta             

Ingredients:

  • 1 lb. BC Spot Prawn Tails - peeled
  • 1 small package Pasta - your favourite long noodle
  • 1 cup Heavy Cream
  • ½ cup Parmesan Cheese - grated
  • ¼ cup Butter
  • 6 cloves Garlic - minced
  • Fresh Parsley - chopped
  • Salt & Pepper to taste

Directions:

  1. Cook the pasta according to package directions, rinse in cold water to halt cooking and set it aside for later.
  2. Heat the butter in a large saucepan and add the garlic.  Sauté until golden brown.
  3. Pour in the cream and lower the heat to a simmer.
  4. Add the parsley and parmesan cheese and stir until cheese melts.
  5. Stir in the BC Spot Prawn tails and cook for about 4 minutes, until tails are firm and slightly opaque in colour.
  6. Toss your noodles with the sauce, season with salt & pepper, and serve with salad.

Prawns in Coconut Milk

*Courtesy  of Authentic Indian Cooking by Madhuri's Kitchen

Ingredients:

  • 2 lbs. BC Spot Prawn Tails - peeled
  • 1 Tsp Turmeric
  • 4 Tbsp Clarified Butter
  • 1 ½ Onions - coarsely chopped
  • 3 Cloves Garlic - minced
  • 1 Tsp Fresh Ginger – chopped
  • 2 Tsp Fresh Coriander - chopped
  • ½ cup Fresh Coconut - grated - remove rind
  • 2 Tbsp Water
  • 2 Tsp Tandoori Pepper Mix
  • 1 ½ cups boiling Water
  • 1 Tsp Salt - or to taste
  • Juice of 1 Lemon
  • Cilantro for Garnish - finely chopped

Directions:

  1. Place peeled Prawn Tails and turmeric in covered containers and toss well to coat.  Set aside.
  2. Puree onions, garlic, ginger, coriander and coconut in blender. Add enough water to facilitate blending.
  3. Heat butter in a saucepan and sauté prawns until colour changes, about 2-3 minutes.  Remove from pan and set aside.
  4. Add blended paste to pan and fry for 5 minutes, stirring constantly and sprinkling with a little water.
  5. When butter separates from mixture, add prawns, boiling water, and salt.  Reduce heat and simmer.
  6. Add lemon juice and serve on a bed of rice, garnishing with chopped cilantro.

Jalapeno BC Spot Prawns

Ingredients:

  • 3-4 lbs live BC Spot Prawns (or 1-2 lbs fresh tails)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • 4 Garlic Cloves thinly sliced
  • 2 Jalapeno Peppers thinly sliced
  • ¼ cup Flat Leaf Parsley
  • 1 Lemon
  • Freshly cracked Black Pepper

Directions:

  • In a 12-14 inch sauté pan, on medium heat add olive oil, butter and garlic, lightly sauté until the garlic starts to soften.
  • Turn heat up, add Prawns and jalapeños. Toss for 2-3 minutes, until Prawns are just opaque.
  • Add parsley, juice of lemon and freshly cracked black pepper. Serve immediately in a large bowl. Enjoy!

 

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Grilled Lemon Garlic BC Spot Prawn Skewers

Ingredients:

  • 1-pound BC Spot Prawn Tails
  • 4 Garlic cloves - minced
  • 1 bunch Chives - chopped fine
  • 1 Tsp Sea Salt
  • 4 Tbsp Butter - melted
  • Zest and juice of 1 Lemon
  • 8 presoaked Wooden Skewers (soaking the skewers prevents

      them from burning on the grill)

Directions:

  1. Mix together all ingredients except BC Spot Prawn tails in a small bowl.
  2. Pour most of the mixture into a freezer bag with a zip closure - set aside about 1 Tsp of this marinade for later.
  3. Add the Spot Prawn tails to the bag with the lemon garlic marinade, and gently toss to coat.
  4. Squeeze as much air out of the bag as you can and close the zipper.
  5. Allow the Prawns to marinate in the refrigerator for about 30 minutes.
  6. Remove the Prawns from the marinade and then arrange them on the skewers, piercing both the meat and the end tail section.  3-4 Prawns per skewer.
  7. On a preheated grill, place each skewer so that the tails are lying on their sides.
  8. Cook for about 1-2 minutes on this side, and while they are cooking, brush them with the leftover marinade.
  9. Turn the Prawns over and cook for another 1-2 minutes.
  10. Remove Prawns from the grill and serve on a platter with dishes of your favourite dipping sauces.  We suggest garlic butter, chili mayo, or tartar sauce.

 

Crispy Prosciutto and Basil Wrapped Spot Prawns

Ingredients:

  • 3 Tbsp Canola Oil
  • ½ lb Spot Prawn Tails
  • 12-16 thin slices of Proscuitto
  • 12-16 Basil leaves
  • 1 cup Panko Bread Crumbs
  • ½ cup Flour
  • 2 Eggs whisked

Directions:

*For every ½ lb of Prawn tails, you get between 12 and 16 Prawns.*

  1. First wrap each Prawn with one basil leaf then one strip of prosciutto. If the prosciutto slices are too big, you may need to cut in half lengthwise.
  2. Put bread crumbs, flour and eggs in three separate bowls.
  3. Coat the prawns with flour, then dip in the egg and coat with bread crumbs.
  4. Heat oil in a nonstick pan at medium high. Cook the prawns about 2 minutes a side.
  5. Serve immediately with your favourite side dish (i.e. salad)!

 

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BC Spot Prawn Mango Stir Fry

Ingredients:

  • 1 Tbsp Olive Oil
  • 2 Tbsp chopped Fresh Ginger 
  • 2 cloves Garlic, chopped
  • ¾ Tsp Hot Red pepper flakes
  • 1 lb BC Spot Prawns, peeled
  • 1 Red Bell Pepper diced  
  • 1 Mango peeled and diced
  • 1 Tbsp Soy Sauce
  • 1 Tsp Toasted Sesame Oil
  • 3 Green Onions chopped
  • ½ cup Fresh Basil Leaves shredded

Directions:

  1. Heat the olive oil in a wok over medium heat. Mix in the ginger, garlic, and red pepper flakes. 
  2. Cook and stir for one minute. 
  3. Raise the heat to high. Add red and green peppers and the Prawns and stir-fry for 3 minutes until Prawns are just opaque. 
  4. Add the mango and cook for another 30 seconds. 
  5. Remove from heat, and mix in the soy sauce, sesame oil, green onion and basil leaves. 
  6. Serve immediately. 

 

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BC Spot Prawn Green Thai Curry

Ingredients:

  • 1lb Prawn tails or 1Kg box of whole Prawns
  • 1 Tbsp Cooking Oil (corn, safflower or peanut oil, not olive oil)
  • 3 Tbsp Green Curry Paste
  • 2  cups Coconut Milk
  • 2½ Kaffir Lime Leaves, torn
  • 2-3 Fresh Red Chilies sliced diagonally
  • ¼ cup Sweet Basil Leaf (optional)
  • 1½ Tbsp Fish Sauce
  • 1½ Tsp Sugar
  • Sweet Basil Leaves and Red Chili slices for garnish

Directions:

  1. Peel 1lb tub of tails, or remove heads from whole Prawns and peel.
  2. Heat cooking oil and the green curry paste over medium heat in a wok or sauté pan until fragrant.
  3. Reduce the heat; gradually add 1½ cups of the coconut milk, a little at a time. Stirring until a film of green oil surfaces.
  4. Add the Prawns and kaffir lime leaves, and cook for one minute until fragrant and the Prawns are cooked through.
  5. Add the remaining coconut milk, season with sugar and fish sauce.
  6. Sprinkle sweet basil leaves and red chilies over, then turn off the heat and remove from element.
  7. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
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Thai Coconut Curry Seafood Chowder

  Ingredients:

  • 1 lb Halibut Fillet - skinned & cubed
  • 1 lb Side Stripe Shrimp Tails - peeled
  • 2 lb. Manila Clams
  • 4 cups Finest at Sea Fish Stock
  • 2 Tbsp Olive Oil
  • 1 large Onion - diced
  • 4 cloves Fresh Garlic - crushed
  • 1 Tsp fresh Ginger - crushed
  • 1 stalk Lemongrass - minced
  • ½ Red Bell Pepper - diced
  • 2 stalks Celery - diced
  • 2 medium Carrots - diced
  • 5 White Mushrooms - diced
  • 2 Tbsp Fish Sauce
  • 1 can Coconut Milk
  • 3 Tbsp Red Thai Curry Paste
  • 1 Tbsp Sesame Oil
  • 8 oz Soba Noodles  
  • Zest and Juice of 2 Limes
  • Cracked Black Pepper to taste
  • 2-3 Red Thai Chilies -minced(optional)
  • 2 Tbsp Fresh Cilantro - chopped
  • 1 bunch Green Onions - chopped

Directions:

  1. In a large pot, heat olive oil to medium and sauté onions, carrot, celery, ginger, mushrooms, lemongrass, bell pepper, and diced chilies. Cook for 5 min.
  2. Add 1 Tbsp of the curry paste, stir into veggies and then add side stripe Shrimp, and cook for another 5 min.
  3. Add fish stock and bring to a simmer.  Then add garlic, lime zest, fish sauce and the remaining 2 Tbsp of curry paste.  Cook for another 5 min.
  4. Slowly stir in coconut milk and sesame oil.  When fully blended, add the noodles, Mussels, Clams and halibut chunks.  Cook until shellfish opens.
  5. Just before serving, add cilantro and lime juice.
  6. Ladle into bowls and garnish with green onions - Serves 6 - 8.

 

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Steamed Salt Spring Island Mussels in White Wine Cream Sauce

Ingredients:

  • 5 lbs. Salt Spring Island Mussels
  • 3 Tbsp Olive Oil (Extra Virgin is best)
  • 5 cloves Garlic - minced
  • 1 medium Onion - minced
  • ¾ cup Dry White Wine
  • 1 Tbsp Butter
  • ½ bunch Parsley -chopped finely, keep the stems
  • ½ cup Cream (we like whipping cream, but half and half is ok)
  • 1 Tbsp Smoked Paprika

Directions:

  1. In a large pot, heat olive oil on medium.
  2. Add the onion to the olive oil and stir occasionally.
  3. Mix in the garlic, and continue to cook until the garlic just begins to brown.
  4. Gently place the Mussels in the pot, taking care not to crack them by dropping.
  5. Add the parsley stems and the white wine to the pot and turn heat to high.
  6. Steam the Mussels, shaking the pot frequently, for about 5-7 minutes. Mussels are finished cooking when the shells open - do not overcook.
  7. Remove Mussels from liquid, and set aside in a large serving bowl.
  8. Lower heat to medium, and reduce remaining liquid by half, stirring frequently.
  9. Add butter and cream to the liquid in the pot and reduce until thickened slightly. 
  10. Pour thickened sauce over mussels and then sprinkle with the paprika and parsley.
  11. Serve on a bed of rice or noodles, or with bread for dipping.

 

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Spanish Clam Soup

Ingredients:

  • 1 ½ cups Dry White Wine
  • 8 sprigs of Thyme
  • 4 lbs. Clams scrubbed and rinsed
  • 6 Tbsp Extra Virgin Olive Oil
  • 2 medium Parsnips peeled and diced
  • 6 thin slices Serrano ham or Prosciutto finely chopped
  • ½ medium Red Bell Pepper diced
  • 6 cloves Garlic smashed
  • 1 Red Serrano or Red Finger Hot Chile split open lengthwise
  • ½ teaspoon Sweet Smoked Paprika
  • 6 thick slices Crusty Bread, toasted

Directions:

  1. In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams.
  2. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl.
  3. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
  4. In another large pot, heat oil over medium.
  5. Add parsnips, bell pepper, ham, Chile, and garlic; cook, stirring occasionally, until golden brown.
  6. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes.
  7. Add paprika, clam broth, and clams. Heat through and serve, with bread.

Recipe by Martha Stewart

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Seared Scallops with Garlic & Asparagus Purée

Ingredients:

  • 12 Qualicum Bay Scallops
  • 2 Tbsp Olive Oil
  • ½ Tsp Sea 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:

  1. Remove the abductor muscle from the Scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away. 
  2. Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée.
  3. Bring a pot of salted water to a boil and toss in the garlic and asparagus. Cook until tender, about 2 min.
  4. 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.
  5. 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.
  6. Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan.
  7. Add olive oil to the hot skillet, and then gently place each Scallop into the pan.
  8. Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed it’s golden brown crust.
  9. Gently turn each Scallop over and sear for another minute. 
  10. Serve on top of the asparagus purée and add sprinkled parsley and cracked black pepper.  Enjoy!

 

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Raw Oyster on the Half Shell Ingredients

Ingredients:

  • 24 oysters
  • Crushed ice or rock salt
  • Cucumber Mignonette Sauce, recipe follows
  • 1 cup rice wine vinegar
  • 1 shallot minced
  • 1-inch piece fresh ginger peeled and grated
  • ½ English cucumber peeled and minced
  • Several turns freshly ground black pepper
  • 1 handful fresh cilantro leaves chopped

Directions:

  1. In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork.
  2. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavours to come together.
  3. Find a durable, thick cloth and fold it over several times to create a rectangle; this will steady the oysters as you shuck them and protect your hand.
  4. Using the towel as a mitt and oyster stabilizer, place the oyster, cup-side down on a solid work surface with the hinge facing you.
  5. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open.
  6. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.
  7. Run the knife underneath the oyster to detach it completely but leave it in its shell.
  8. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.
  9. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar. 
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Quick and Easy Seafood Paella

*Recipe serves 6

Ingredients:

  • 1 lb. live Manila Clams - washed
  • 1 lb. live Mussels - washed
  • ½ lb. fresh Oyster Meat - chopped
  • 1 lb. BC Side Stripe Shrimp - peeled
  • ¼ tsp Saffron threads
  • 4 cups Finest at Sea Fish Stock
  • 2 Tbsp Olive Oil
  • 3 cloves Garlic - finely chopped
  • 1 large Onion - diced
  • 2 large Red Peppers - chopped
  • 1½ cup Long Grain Rice
  • 1 small can (8oz) Diced Tomatoes
  • 1 cup Frozen Peas
  • ½ bunch Parsley - chopped

Directions:

  1. Gently place saffron threads into large, heavy saucepan and cook until it gives off an aroma.
  2. Add the fish stock to the pot, bring to a boil, then reduce heat to simmer to infuse the saffron flavour.
  3. Heat olive oil in a large skillet and add onions and garlic - stir until onions start to soften.
  4. Add Shrimp, Oysters, and red peppers to skillet and cook for about 2 minutes, stirring frequently.
  5. Pour rice into the skillet, and stir thoroughly to ensure all the grains are well coated with oil.
  6. Add half of the simmering fish stock to the skillet, stir thoroughly and then bring to a boil. 
  7. Reduce the heat and simmer until all the liquid is absorbed - about 5 min.
  8. Transfer the rice mixture into the large sauce pan with the remaining fish stock.
  9. Gently stir in the tomatoes and peas, and stir until evenly mixed.
  10. Arrange Clams and Mussels on top of the mix and simmer another 10-15 minutes until liquid absorbed.
  11. Cover pot and let stand for at least 5 minutes.
  12. Remove any Clams or Mussels that didn't open, and stir the paella gently to fluff.
  13. Sprinkle chopped parsley over top of the paella and serve.

 

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Pan Seared Scallops in Ginger Cilantro Cream Sauce

Ingredients: 

  • 2 lbs Qualicum Bay Scallops
  • 4 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 Tbsp Ginger - freshly grated
  • ½ Tbsp Garlic - minced
  • ¼ cup White Wine
  • 1 Tsp Rice Wine Vinegar
  • ½ cup Whipping Cream
  • 3 Tbsp fresh Cilantro - finely chopped

Directions:

  1. Heat 2 Tbsp of the butter and the oil in a large skillet, on medium-high.
  2. Add Scallops to the pan in a single layer (you may need to do multiple batches if your pan is small) and sear both sides until golden brown, about 1 minute per side. 
  3. Remove Scallops and set aside in a large bowl.  The Scallops will naturally release some liquid - don’t throw this away!
  4. Once the Scallops are seared, add the ginger and garlic to the empty skillet and sauté until fragrant.
  5. Add wine and vinegar to the pan and cook on high heat for 2 minutes, scraping the bottom of the pan to take up all the flavour from the browned garlic and ginger.
  6. Mix in the cream and the remaining butter, and keep cooking until the sauce thickens enough to coat the spoon, about 3 minutes. 
  7. Return the Scallops and any collected juices to the skillet, and simmer for another 5 minutes or until scallops are just opaque in the centre.
  8. Stir in the cilantro right before serving, and enjoy!
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Mussels with Bacon and Rapini

Ingredients:

  • 4 thick slices of crusty bread
  • 1 Tbsp of olive oil
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Tsp steak spice
  • 1 Tbsp vegetable oil
  • 4 slices of thick cut bacon diced
  • 1 medium onion halved and sliced
  • 2 cup red cherry tomatoes, whole (500 ml)
  • 2 lb.(s) Mussels scrubbed and debearded (900 grams)
  • 1 cup white wine
  • ¾ cup water
  • ½ heads rapini
  • ¼ cup dill, chopped
  • ¼ cup chives, chopped
  • 2 Tbsp butter
  • salt and pepper to taste

Directions:

  1. Chop up bread into thick cubes.
  2. Meanwhile, in a large skillet cook bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside.
  3. Add cubed up bread to pan to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
  4. For the rapini, bring a large pot of water to boil for 30 seconds. Add whole rapini and blanch for 45 seconds.
  5. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
  6. In another pan, add onions and cook for 2 minutes then add cherry tomatoes and continue cooking for 5 minutes.
  7. Add wine, cover and cook for 2 minutes then add Mussels and water and cook until they begin to open, about 5-7 minutes.
  8. Add rapini to the pan of Mussels and cook for 2 minutes.
  9. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter lemon juice, salt and pepper and serve with croutons on top.