Western Living Magazine
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Design Crush: Inside a Psychedelic-Assisted Therapy Clinic in Calgary with Natural, Serene Vibes
This Modern Lakeside Home Captures Gorgeous Views Inside and Out
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
Recipe: Wild Pacific Halibut Cakes
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
Thai-inspired scallops from Chef Darren MacLean.
When Chef Darren MacLean opened two new restaurants in Calgary last fall at the Alt Hotel, he couldn’t have predicted where COVID would take the Canadian restaurant industry.
It’s going to be an uphill battle for us all, that’s for sure, but we can at least tuck into these MacLean’s Thai-insipired scallop recipe while we wait it out. He share the dish with us for our 2019 Foodies of the Year issue back in July 2019, which now feels like a lifetime ago, but a bite of these bright, bracing scallops has us looking forward to when we can dine at his establishments again.
10 to 15 Nova Scotia scallops in shell, coral removed ¼ Japanese hawk or red Thai chili, finely chopped with seeds
cup cilantro stems, finely diced 1½ tsp shallot, finely diced Handful of mint, finely chopped
cup rice vinegar 2 tbsp white sugar Pinch of green yuzu kosho paste 2 tsp fish sauce 1 tbsp dashi 2 tbsp mirin 1 wedge of lime, cut into 4 pieces
Slice each scallop vertically into 8 to 10 slices. Lay strips in a long line, each overlapping the next by ¼ slice. Roll the line up into a rose and place back in the shell. (If this is too much work, cut scallops into 4 and place pieces back in shell.) Reserve in fridge.
Finely chop chili, herbs and shallots. Set aside. Mix together liquid ingredients with the sugar and blend/whisk until sugar has dissolved completely. Set aside, ensuring ingredients are kept very cold.
About 10 minutes before serving, mix herbs with liquids and set aside. Place each scallop atop crushed ice in individual bowls. Stir the nuoc cham herb mixture and place about 1 tbsp over each scallop (or more as needed). Squeeze lime overtop and serve with spoons and chopsticks. Serves 4.