Maritime Martini

Wow!  This is what I call ceviche party style!  Not only does the lime juice marinate the scallops, the alcohol also adds another delicious flavor.  Digby, Nova Scotia is famous for its scallops and bills itself as the scallop capital of the world.  Scallops are Nova Scotia’s most valuable seafood catch and Digby is the home of the world’s largest inshore scallop fleet.  These scallops are huge! I saw this recipe in the Occasions Magazine which is a food and drink periodical produced by the liquor control boards of Nova Scotia, New Brunswick, Newfoundland, Prince Edward Island and Alberta.   The Nova Scotia issue highlights local restaurants and showcases their award winning recipes.  I love the fleshy texture and sweet flavor of scallops.   But these gems are not only delectable, they contain a variety of nutrients that can promote cardiovascular health, plus provide protection against colon cancer. Click here for more nutritional information.  If like this recipe, you might also want to try Marinated Seafood Salad, Scallops with Sauce Vierge, or Scallops with Tomato Crust on rich Shellfish Cream


Serves 10
recipe from Chef Shaun Zwarun, DesBarres Manor Inn
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30 large Digby scallops
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3 green onions, chopped
10 sprigs of parsley
1/4 cup gin
1/4 cup vodka
1/2 cup fresh lime juice
3 tablespoons olive oil
salt to taste
freshly ground pepper, to taste


In a large bowl combine vodka, gin, lime juice, chillies, peppers and green onions.  Heat oil in a skillet over high heat, season scallops with salt and pepper, add to pan and sear 1 minute per side, remove from pan and let cool.  Mix scallops with vodka mixture and marinate 2 to 3 hours in the fridge.  To serve, place 3 scallops in a martini glass or on a small plate, spoon some the dressing over the top and garnish with a parsley sprig.


The Culinary Chase’s Note:  Del.icio.us!  I’m not a big fan of gin so I omitted this and doubled the vodka amount.  There’s a wow factor when serving this in a martini glass.  Cheers!