Pan Seared “World Famous” Digby Scallops

Pan Seared “World Famous” Digby Scallops

Wild Mushroom Risotto, Grilled Corn Puree, Green Pea Sauce and Lemon Mascarpone.



  • 5 shallots – finely chopped
  • 5 cloves garlic – finely chopped
  • 8oz mixed wild mushrooms cut or ripped into small pieces(shitake, oyster, portabella, button mushrooms)
  • 3oz white wine
  • 1 lb Arborio rice
  • 8 cups vegetable stock – pre-boiled
  • salt and pepper
  • ½ cup Padano parmesan cheese – grated
  • 6 tbsp unsalted butter

In a large sauce pan, lightly sauté the shallots and garlic until cooked through, then add mushrooms and cook until soft, add white wine and reduce until there is not much left in the pot.

Add risotto rice to the cooked shallot and mushroom.  Season the rice with salt and pepper and stir for one minute.   Add the vegetable stock slowly and stir until all is absorbed.  Continue to add the vegetable stock and stir until the rice is a firm al dente.

Note: Never boil the rice.  Let the stock absorb slowly as not to damage the integrity of the rice kernel.

Finish with some Parmesan cheese and unsalted butter and adjust seasoning.


Using large Digby Scallops, season lightly with salt and pepper and fry in a frying pan over high heat.  Sear one side until golden and turn briefly to sear the other side.  Serve around the risotto immediately.



  • 3 cobs of corn – husked, boiled and cooled
  • 1 medium onion – cut in rings
  • 2 tbsp canola oil
  • salt and pepper
  • 2 cups vegetable stock

Brush the corn cobs with canola oil and toss the onion in the same oil.  Season with salt and pepper. Roll the corn around on a very hot grill until the corn has good markings on it.  Grill the onion.  Cut the corn off the cob and add the corn and onions to a medium sauce pot.  Add the vegetable stock and bring to a boil and cook until the corn is soft.  Puree until very smooth.  Adjust seasoning.



  • 2 tbsp canola oil
  • 1 medium onion – diced small
  • 4 cups frozen peas
  • 2 cups vegetable stock
  • salt and pepper


In a medium sauce pan, heat the oil and add the onions.  Sweat the onions 5 – 7 minutes until translucent.  Add the peas and vegetable stock and bring it to a boil.

Season with salt and pepper.  Bring to a boil and cook for 3 – 4 minutes.  Puree until very smooth and adjust seasoning.


  • 2 cups 35% Cream
  • 1 tbsp. Lemon Juice

In a large saucepan, heat the cream over medium heat until it reaches 190F.  Stir in the lemon juice and continue to simmer for 5 minutes, taking care to maintain 190F.  The mixture will thicken to the consistency of gravy.  Remove from the heat and allow to cool completely.

Line a fine mesh sieve with several layers of cheese cloth and place over a bucket or large bowl.  Pour the cream mixture into the sieve and allow to drain in the fridge for 36 hours.

**Cheese keeps, refrigerated, for up to 1 week.  The liquid you catch in the bucket – whey – can be used to make polenta**