{"id":46103,"date":"2020-08-24T14:33:32","date_gmt":"2020-08-24T21:33:32","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=46103"},"modified":"2026-09-30T16:16:35","modified_gmt":"2026-09-30T23:16:35","slug":"great-bear-scallops-two-ways","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/great-bear-scallops-two-ways\/","title":{"rendered":"Great Bear Scallops Two Ways"},"content":{"rendered":"

Chef Karen Dar Woon’s Cured and Baked Great Bear Scallops<\/h3>\n

My friend and fellow Les Dames d’Escoffier<\/a> member, Karen Dar Woon,\u00a0 Your Secret Chef<\/a>,\u00a0 and I had some fun with freshly harvested Great Bear Scallops from Coastal Shellfish<\/a>. Dar Woon designed a recipe for both cured and baked (or BBQ’d) and I helped shuck, an entirely new experience for me. These scallops are fabulous and pretty much the tastiest thing I’ve tried this summer.<\/p>\n

\"Great<\/a><\/p>\n

Is Coastal Shellfish First Nations\u2013owned?<\/em>
\n– Yes, the Coastal First Nations created Coastal Shellfish to help achieve their goals of economic self-sufficiency and sustainable jobs. Our majority owner is the Metlakatla Nation whose traditional territory is where Coastal Shellfish\u2019s operations are located.<\/p>\n

\"img<\/a><\/p>\n

Do farmed scallops have to be fed?<\/em>
\n– Only in the hatchery where we produce our own microalgae to feed the scallops during the first 2 months of their life cycle. For the remaining 20 months while the scallops are in their natural ocean environment they are feeding on the natural algae and plankton in the ocean currents.<\/p>\n

Can I view updates on the scallop farming\u00a0process?<\/em>
\n– Absolutely! For the latest information and to view the progress, check us out on Instagram by following GreatBearScallops<\/a>.<\/p>\n

\"Great<\/a><\/p>\n

Cured Scallops<\/strong><\/h3>\n

Thank you to Chef Quang Dang for the inspiration (Vancouver Cooks 2!, Douglas & McIntyre 2009)<\/p>\n

zest of 1\/2 lime
\nzest of small lemon
\nzest of 1\/2 small orange
\n1\/4 c. salt
\n1\/2 c sugar
\n2 tsp finely ground black pepper.
\n8 scallops, cleaned & trimmed (i.e., 2 per portion)
\n1. Mix the dry ingredients.
\n2. Slice the scallops crosswise into coins approx 1\/4\u201d thick; maybe 3 slices per scallop.
\n3. Toss in the scallops and set aside to cure: fridge 3 hrs, or room temp 1 hrs. The fridge is a better option if room temp is above 20\u00ba.
\n4. Remove the scallops from the cure and brush\/shake off the excess.<\/p>\n

\"Great<\/a>
\nPLATE WITH<\/strong>
\nThinly shave 1 cucumber, sliced green onion
\n1 tbsp finely chopped salted preserved lemon
\nor grated lemon zest + 1\/2 tsp salt
\njuice of small lemon
\n1 tsp chopped tarragon
\n1 tsp sugar
\n1 tbsp EVOO
\nCombine the preserved lemon (or lemon zest & salt), lemon juice, tarragon, sugar and olive oil. Stir in the cucumber and green onion.<\/p>\n

\"Great<\/a><\/p>\n

Baked Scallops<\/strong><\/h3>\n

Preheat oven to 375\u00baF<\/p>\n

For each scallop, you\u2019ll need
\nbreadcrumbs 2 TBSP
\nbutter, about 1\/2 tsp
\nchopped shallot, 1 tsp
\nheavy cream 1 TBSP
\nwhite wine redux 1 TBSP
\nsalt, pepper, kelp powder (optional but tasty)
\noil for brushing inside shells (olive oil, canola, grapeseed)
\nchopped chives<\/p>\n

\"img<\/a><\/p>\n

1. Toast the breadcrumbs (1-2 tbsp per scallop) in a small pan, then add butter to flavour. Season w\/ black pepper, kelp powder, and set aside.
\n2. Shuck the scallops, loosen from the shell, but keep the apron & roe. Rinse in cold water then set aside.
\n3. Find the shells which will sit flat, and arrange on baking sheet. Use a small pile of salt to hold in place if necessary. Brush the inside of each shell with a bit of oil.
\n4. Place 1 scallop in each shell.
\n5. Add\u2026 1 tsp chopped shallot, 1 or 2 tbsp each of the cream and wine reduction. Small dab of butter (1\/2 – 1 tsp?) and season with salt and pepper. Top with buttered crumbs.
\n6. Bake for 10 minutes.
\n7. top with chopped chives
\nTo cook on a grill: preheat closed grill to 375-400\u00baF. Place the filled scallop shells directly on the grill, and cook for about 10-15 minutes with the lid closed.<\/p>\n

Giant Kelp Powder<\/a> is from northpacifickelp.com who vend at Vancouver Farmers\u2019 Markets or Vegan Supply.<\/p>\n

Looking for some good wine pairings, Vinho Verde wine from Portugal work very well as did the TH Wines Rose.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Karen Dar Woon’s Cured and Baked Great Bear Scallops My friend and fellow Les Dames d’Escoffier member, Karen Dar Woon,\u00a0 Your Secret Chef,\u00a0 and I had some fun with freshly harvested Great Bear Scallops from Coastal Shellfish. Dar Woon designed a recipe for both cured and baked (or BBQ’d) and I helped shuck, an<\/p>\n","protected":false},"author":2,"featured_media":46113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[33031,33032],"class_list":["post-46103","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","tag-great-bear-scallops","tag-your-secret-chef"],"acf":[],"yoast_head":"\nGreat Bear Scallops Two Ways - Good Life Vancouver<\/title>\n<meta name=\"description\" content=\"Karen Dar Woon, aka Your Secret Chef and I got to play with some of the freshly harvested Great Bear Scallops from Coastal Shellfish.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Great Bear Scallops Two Ways\" \/>\n<meta property=\"og:description\" content=\"Karen Dar Woon, aka Your Secret Chef and I got to play with some of the freshly harvested Great Bear Scallops from Coastal Shellfish.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/goodlifevancouver.com\/staging\/2138\/great-bear-scallops-two-ways\/\" \/>\n<meta property=\"og:site_name\" content=\"Good Life Vancouver\" \/>\n<meta property=\"article:published_time\" content=\"2020-08-24T21:33:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-30T23:16:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/IMG_20200709_204135-rotated.jpg?fit=1200%2C900&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cassandra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@goodlifevan\" \/>\n<meta name=\"twitter:site\" content=\"@cassandra\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cassandra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/\"},\"author\":{\"name\":\"cassandra\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/c21d2f28fd4f101acfcb8101f9d3ed37\"},\"headline\":\"Great Bear Scallops Two Ways\",\"datePublished\":\"2020-08-24T21:33:32+00:00\",\"dateModified\":\"2026-09-30T23:16:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/\"},\"wordCount\":595,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/1c0beb44cd72499339ac0b977b6f3f64\"},\"image\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/wp-content\\\/uploads\\\/IMG_20200709_204135-rotated.jpg?fit=1200%2C900&ssl=1\",\"keywords\":[\"Great Bear Scallops\",\"Your Secret Chef\"],\"articleSection\":[\"Eat & Drink\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/\",\"url\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/great-bear-scallops-two-ways\\\/\",\"name\":\"Great Bear Scallops Two Ways - 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