Pittsburgh Post-GazetteRecipes with a Maritime flair:
Grilled Scallops with Lemon Chive Butter
Yes, scallops are expensive. But there is no waste, and they're so rich that 1 pound easily serves four. If you are lucky enough to have some real scallop shells, use them as the "plates" for the finished scallops.
1 pound scallops
1 tablespoon butter
Lemon Chive Butter:
1 1/2 teaspoons butter
1 clove garlic, peeled and minced
1 teaspoon lemon juice, freshly squeezed
1/4 cup butter
1/2 teaspoon lemon rind
1/2 teaspoon white pepper
1/4 cup chives, finely minced
Salt to taste
For the Lemon Chive Butter: In a small skillet over low heat, melt the 1 1/2 teaspoons butter, add garlic. Saute garlic for 3 minutes or until it is soft but not browned. Add the lemon juice and cook an additional minute; set aside. In a small bowl, cream the butter, lemon rind, pepper, chives and garlic mixture, blending until smooth. Cover with plastic wrap and refrigerate 2 hours or overnight. After the butter mixture has been refrigerated for a couple of hours it may be shaped into a roll or pressed into a mold for serving. Return to the refrigerator until serving time.
For the scallops: In a skillet over medium heat, melt 1 tablespoon butter. Add scallops and lightly saute until just fork tender. Place the scallops on a warmed serving plate (or shells) with several pieces of lemon chive butter on top. Serves 4.
— The Taste of Nova Scotia Cookbook by Charles Lief and Heather MacKenzie
Scallop Bubbly Bake
Smaller scallops, which we know as bay scallops, work well in this recipe. Large bay scallops can be cut in half.
1 pound scallops
6 tablespoons butter, divided
1/2 cup finely chopped onion
1 cup sliced mushrooms
1 cup chopped green pepper
1 cup celery, chopped
4 tablespoons flour
1/2 teaspoon salt
2 cups milk
1/2 cup bread crumbs
1 tablespoon butter
Cheddar or Parmesan cheese, grated
Prepare scallops, cutting large ones in half. Poach scallops in boiling, salted water for 1 minute. Drain and set aside.
Meanwhile, saute onions, mushrooms, green pepper and celery in 2 tablespoons of the butter until onion is softened.
In a saucepan, melt 4 tablespoons butter and whisk in flour and salt. Add milk, whisking constantly and cook until sauce is thickened and bubbly. Fold scallops and vegetables into the sauce and pour into a buttered 8-cup casserole. Top with bread crumbs, dot with butter and a sprinkling of grated cheese. Bake in preheated 350-degree oven for 25 to 30 minutes, until it is browned and bubbly. Serves 4.
— From the West Point Lighthouse restaurant on Prince Edward Island, as printed in Maritime Flavours by Elaine Elliott and Virginia Lee
Grilled Halibut
Look for mixed black, white, green and pink peppercorns in a jar with a grinder on top in the spice department of your supermarket. It's handy for this recipe, and an interesting replacement for black pepper in many recipes.
2 to 2 1/2 pounds halibut steaks or fillets
1/4 cup extra-virgin olive oil
Freshly ground mixed peppercorns
Fresh lemon juice
Lemon twists, for garnish
Set oven to broil and preheat. If using halibut steaks, cut in half through center bone and place on oiled grill pan. Brush fish with olive oil and grill for 2 to 3 minutes per side. If fish appears to be drying out, brush again with olive oil. Broil until fish is opaque and flakes easily. Grilling time will depend upon thickness of fish.
Transfer fish portions to serving plates; sprinkle with freshly ground mixed peppercorns, drizzle with fresh lemon juice and garnish with lemon twists. Serves 6.
— Adapted from Summer Flavours, Recipes from the Best Maritime Kitchens by Elaine Elliott and Virginia Lee
Lobster Roll
1 1.3-ounce can, or approximately 2 cups, frozen lobster meat
1/2 to 3/4 cup mayonnaise
2 teaspoons lemon juice
3 tablespoons diced celery
2 tablespoons minced onion (optional)
If frozen, thaw and drain lobster meat and chop into bite-size pieces. In a small mixing bowl, combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well.
Spread the lobster salad on your favorite bread or croissants, or use as a pita bread filling. Serves 4 to 6.
— Taste of Nova Scotia 2002 Dining Guide
Down East Apple Cake
1 egg
1/2 cup sugar
1/3 cup vegetable oil
3 tablespoons orange juice
1 teaspoon vanilla
3/4 cup all-purpose flour
1 1/4 teaspoons baking powder
3 apples, peeled and sliced
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 teaspoons lemon juice
2 teaspoons honey
Preheat oven to 350 degrees.
With an electric mixer, beat egg with sugar until light and fluffy. Beat in oil, orange juice and vanilla.
In separate bowl, combine flour and baking powder. Add to egg mixture, stirring only until blended.
Peel apples and slice into bowl. Sprinkle with brown sugar, cinnamon and ginger and arrange in a lightly greased 9-inch-round cake pan. Pour cake batter over apples and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then loosen sides and turn out onto a serving plate.
Whisk together lemon juice and honey and brush apples to form glaze. Serves 8.
— The Old Fish Factory, Lunenburg, printed in Summer Flavours
(Distributed by Scripps Howard News Service, SHNS.com.)
