From the second I heard about availability of “Swimming Scallops” or, Wild Pink Spiny Scallops in British Columbia, I knew I had to try them. They are small beautiful scallops that live off the coast of Vancouver Island, and are best eaten whole (as opposed to the jumbo Nova Scotia scallops or the smaller local Bay scallops (where you only eat the white adductor).
Because of that, I prepared these pretty similarly to how I would prepare mussels! And, if you don’t have pink spiny scallops local in your area, I definitely recommend swapping this recipe out for mussels.
I ordered mine from Tide to Table, a local seafood supplier on Vancouver Island that specializes in the incredible local seafood of the Pacific Northwest.
When these showed up, I was thrilled. Unlike their sweet jumbo counterparts, pink spiny scallops have deeper, more complex flavour. They taste like the ocean, and you’re going to love them!
Pink Spiny Scallops in a Fennel & Garlic Cream Sauce
- Cutting Board
- Deep Fryin Pan With Lid
- 1 LBS Pink Spiny Scallops (Swimming Scallops)
- 1/2 Cup Fresh Fennel Sliced thin
- 3 Campari Tomatoes
- 2 Shallots Minced
- Garlic. Use to your preference (I may have used about 8 cloves)
- 1/2 Cup White Wine
- 1/2 Cup Seafood Stock
- Splash of Heavy Cream
- Sea Salt To Taste
- Freshly Cracked Peppercorn To Taste
- 3-4 TBSP Unsalted Butter
- Glug of Extra Virgin Olive Oil
- Birds Eye Chilli (To Your Spice Tolerance)
- Add olive oil and butter to your pan. Melt over medium heat.
- Add shallots and fennel. Sprinkle with Salt & Pepper and saute for 2-3 minutes.
- Add garlic and tomatoes, saute until fragrant and tomatoes start to break down.
- Deglaze the pan with white wine. Add seafood stock, and let simmer for a minute or two. Pour in heavy cream, birds eye chillis, and your scallops.
- Place a lid over the pan and watch for scallops to open. Be careful not to over cook. It will take about 3-5 minutes for your scallops to open.
- Pour your scallops and the sauce into a bowl, and serve with crunchy bread, extra melted butter, and dill or fennel for garnish.