It’s been a good week for us foodie farmers.  A gift of a flat of hundreds of onion starts from some fellow farmers on the island, and a couple pounds of fresh swimming scallops from a friend.  If that weren’t enough, we had a night out at Dolphins Resort for a 5 course dinner with wine pairings from Beaufort Vineyard in the Comox Valley.  We’re talking top drawer here …  the chef created a phenomenal menu and the wine was extraordinary – the pairings were perfect.  It takes a lot to blow us foodies out of the water, and this meal had us flying.

With our garden filling up even more and the greenhouse trays full, we’re looking towards another week of sunshine and the arrival of the season’s first wwoofers.  Time to find those raspberries and blueberries amongst the weeds, dress up the garden paths with some wood chips, and turn our thoughts and energy into getting some chickens.  Soon.  Soon you will be bombarded with photos of cute, fluffy little chicks and hopefully no horror stories of eagles, wolves and mink.

While we’re dreaming on chickens, we’re also indulging in the bounty of the sea.  This recipe for swimming scallops will work well with mussels or clams.

Swimming Scallops with Sake and Chives

Serves 2

1 ½ lb swimming scallops in the shell (or clams or muscles)

2 tbsp butter

½ cup fine diced onion

¼ tsp sea salt

2 cloves course chopped garlic

¼ cup dry sake or ginger beer

¼ cup chopped chives

Rinse the scallops well and have ready in a colander.

In a large saucepan on medium heat, melt the butter and begin to sauté the onions with the salt. Cook until they are a little browned. Add the chopped garlic and continue to sauté for another minute. Add the scallops and toss until they are somewhat coated with the good bits. Pour in the sake or ginger beer and immediately cover with a lid. Turn up heat to almost high and allow to steam for about 3 minutes, until most of the liquid has evaporated and the scallops are tender.  Garnish with chives and serve over pasta or with salad or bread.

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