A Mari usque ad Mare Grill

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By: Andrew Chase

Canada's national motto from our coat of arms– meaning “from sea to sea” – is expressed in culinary terms in this recipe. Scallops from the East Coast and wild salmon from the West are graced with a lively Chinese-style relish as a nod to our country's multiculturalism. If you're serving this and the bison steaks, each will serve 16; if this is the only main course, it will serve eight.

Ingredients

16 large sea scallops; 1 side wild salmon (about 1-1/2 lb/750 g)
Ginger and Green Onion Relish:: 12 green onions, minced; 2 sprigs fresh coriander, minced; 1/4 cup (60 mL) grated gingerroot; 1 tbsp (15 mL) minced seeded red hot pepper; 2 tsp (10 mL) salt; Scant 1/2 tsp (2 mL) finely ground white pepper; 1/2 cup (125 mL) peanut oil; 2 tbsp (30 mL) sesame oil

Preparation

Ginger and Green Onion Relish: In heatproof bowl, stir together onions and coriander; top with ginger, hot pepper, salt and white pepper. Heat peanut oil until light haze appears over oil but oil is not smoking; remove from heat and add sesame oil. Immediately pour over green onion mixture. Stir until well mixed; let cool. Strain off most of the oil, leaving enough to keep relish quite moist; reserve oil.

Brush scallops and salmon lightly with reserved oil. Place salmon, skin side down, on greased grill over high heat. Close lid and grill until skin is crisped; turn and grill until centre of thickest part is just turning opaque, about 10 minutes total. Grill scallops, turning once, just until centres are turning opaque, about 5 minutes.

Place salmon on serving plate; surround with scallops. Top each scallop with dollop of relish; spoon line of relish over salmon.

Makes 8 main course or 16 side dish servings.

Serving(s): 8 to 16

Nutritional Information
Per each of 16 servings: about
Calories	138
Protein	14 g
Fat (total)	8 g
Sat. Fat	1 g
Carbohydrate	3 g
Fibre	Trace
Cholesterol	33 mg
Sodium	504 mg
Calcium	3 % RDI
Iron	5 % RDI
Vitamin A	3 % RDI
Vitamin C	8 % RDI
Folate	9 % RDI

Also in this menu:

Canada Day menu

Source

Homemakers Magazine: Summer 2007

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