Digby Scallops with Chanterelle Miso Ragu

Savor the essence of Nova Scotia's coast with this exquisite seared scallop dish featuring the region's world-renowned Digby scallops. Paired with earthy chanterelles and a unique miso ragu, this recipe promises a harmonious blend of local flavors that beautifully showcase the fresh, sweet scallops straight from the Bay of Fundy.

Ingredients:

- 12 fresh Digby scallops

- 4 tablespoons olive oil, divided

- 1 cup chanterelle mushrooms, cleaned and sliced

- 2 shallots, thinly sliced

- 2 tablespoons miso paste

- 1/2 tablespoon fresh ginger, grated

- Zest of 1 lemon

- 2 tablespoons green onions, finely chopped

- Salt and pepper to taste

- Microgreens or fresh herbs for garnish (optional)

- Lemon wedges for serving

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Equipment: Skillet, chef's knife, cutting board, small mixing bowl

Servings: 4

Instructions:

1. Start by preparing the scallops. Remove the side muscle if still attached and pat them dry with a paper towel. Season them lightly with salt and pepper.

2. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully place the scallops one by one into the pan, avoiding overcrowding.

3. Sear the scallops for about 1 to 2 minutes on one side until they develop a golden crust, then flip them. Cook for an additional 1 to 2 minutes. Remove the scallops from the pan and set them aside on a warm plate.

4. In the same skillet, add another tablespoon of olive oil and toss in the sliced shallots. Sauté until they become translucent.

5. Add the chanterelle mushrooms and cook until they release their moisture and start to brown slightly.

6. While the mushrooms are cooking, mix the miso paste with the remaining tablespoon of olive oil in a small bowl until well combined.

7. Add the ginger and lemon zest to the skillet, stirring well to combine with the mushrooms and shallots.

8. Stir in the miso mixture and cook for another 2 minutes on low heat. If necessary, add a few tablespoons of water to keep the mixture from drying out.

9. Return the scallops to the pan just to warm through. Sprinkle the green onions on top and give everything a gentle toss.

10. Serve the scallops hot, adorned with chanterelle miso ragu on top, garnished with microgreens or fresh herbs, and lemon wedges on the side.

Cooking Tips:

- For the best sear on the scallops, ensure your pan is sufficiently hot before adding them.

- Avoid moving the scallops around once they are in the pan; this allows a proper crust to form.

- Chanterelle mushrooms can be substituted with other wild mushrooms if unavailable.

Enjoy this delightful taste of Nova Scotia, a region celebrated for its incredible seafood. This recipe is brought to you by **Nova Scotia** and their YouTube channel (https://www.youtube.com/@NovaScotiaTourism), where you can dive into more culinary adventures.

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Digby Scallops – Pan-seared scallops