Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Seared Scallops and Poached Oysters with a Soy Ginger and Hijiki Broth
Seared Scallops and Poached Oysters
with a Soy Ginger and Hijiki Broth
Ingredients (Serves 4)
- 165 mL (2/3 cup) chicken stock
- 2.5 mL (1/2 tsp) minced ginger
- 165 mL (2/3 cup) heavy cream
- 5 mL (1 tsp) light soy souce
- 15 mL (1 tbsp) olive oil
- 4 large scallops, rinsed, cleaned and dried
- 15 mL (1 tbsp) unsalted butter
- 500 g (1 lb) spinach, de-stemmed, rinsed and dried
- 125 mL (1/2 cup) dry white wine
- 4 medium fresh oysters, shucked
- 30 mL (2 tbsp) hijiki, reconstituted in cold water
Method
In a small saucepan over medium heat, bring the stock to a boil with the ginger. Lower heat and simmer for 5 minutes. Strain, reserving stock. Return stock to saucepan, add cream and soy sauce; bring just to a boil. Remove from heat and set aside.
Preheat oven to 190°C/375°F. Heat olive oil in a nonstick pan over medium-high heat. Season scallops with salt and pepper. Sear scallops on each side for 2 to 3 minutes. Place in oven for 5 minutes. Remove scallops from oven and keep warm.
In a saucepan, heat the butter over medium heat, add spinach and sweat for 2 to 3 minutes. Season and keep warm. In a small saucepan, heat white wine to a slow simmer. Add oysters and poach them for 1 minute. Remove from liquid.
To Assemble
Bring the ginger soy broth to a boil again, strain the reconstituted hijiki and add to the broth. Divide the spinach into four large bowls, place a scallop on top followed by an oyster. Spoon 60 mL (1/4 cup) of the hijiki broth over each dish and serve.
Courtesy of Robert Feenie - Lumière & Feenie's Restaurants, Vancouver, B.C. Copyright 2006
