• Avocado and Prawn Cocktail

• Broiled Salmon with Rhubarb Red Wine Sauce

• Buttery Barbecue-style Shrimp

• Caramelized Shrimp

• Choucroute Marinire

• Chris Halpin's Kataifi Crab Cakes with Cajun Mayo

• Dungeness Crab and Scallop Sausage with Pickled Salad

• Ellen Kelly's Fish Cakes

• Eric Giesbrecht's Crab Cakes

• Fried Sole with Pomegranate Molasses Chermoula

• Gail Norton's Lobster Cakes

• Green Prawn Curry

• Halibut in Coconut Sauce

• Halibut Tagine with Sweet Onions, Ginger and Saffron

• Hand-peeled Shrimp with Pink Grapefruit, Mayonnaise and Olive Oil

• Janice Beaton's Crab Cakes with Spicy Mayo

• Lemongrass Curry with Shrimp, Tomatoes and Spinach

• Lobster Ravioli with Citrus Butter Sauce

• Louisiana Crawfish Macque Choux

• Matthew Altizer's Creamy Crab Croquettes

• Mushroom and Shrimp Bruschetta

• Mussel, Pomegranate and Walnut Salad

• Mussels with Garlic and Preserved Lemon Cream

• Mussels with Leeks, Shallots and Grant s Whisky Cream Sauce

• Pan Seared Pickerel, Citrus Salad and Saffron Vanilla Sauce

• Pan-roasted Halibut or Sablefish with Spiced Honey Gastrique

• Pan-Roasted Salmon with Tomato/Olive Chutney

• Pan-Seared Coriander-Crusted Crab Cakes with Roasted Ginger Aioli and Mixed Greens with Chaat Vinaigrette

• Prawns with Pumpkin Seed Salsa

• Quick Red Curry with Tuna, Potato and Peas

• Roasted Trout with Artichokes, Hazelnuts and Pancetta

• Salmon Ceviche with Prawns and Lime

• Scallop Ceviche with Thai Mango and Apple Slaw

• Scallops with Wild Mushroom Sherry Cream Sauce

• Seafood Basil Stir-fry

• Seared Ahi Tuna with Avocado and Radish

• Seared Calamari with Fresh Tomato Basil Salsa

• Seared Scallops on Pulled Pork Mascarpone Risotto

• Steamed Clams Puttanesca

• Thai Green Curry with Prawns and Spinach

• The Wakefield Inn Oyster Burger

• Tilapia in Roasted Mustard Seed and Salt Crust with Mussel and Shrimp Mariniere

• Tuna Meatballs with Tomato Sauce

Scallop Ceviche with Thai Mango and Apple Slaw

May/June 2011

Scallops:

8 large, fresh scallops (2 per person), thinly sliced

2 limes – zest of one, juice of both

2 T. yuzu juice or ponzu (salted yuzu juice), available at Asian stores

6 canned lychees, thinly sliced

1/2 c. lychee juice

pinch of Maldon salt

Place the scallops into a non-reactive, shallow dish. Combine the lime juice, zest, yuzu and lychee slices and juice in a small bowl. Sprinkle with salt and pour the juice over the scallops. Cover and refrigerate at least 4 hours to marinate.

Thai Mango and Apple Slaw:

1 garlic clove, finely minced

1/4 bird’s eye chile, finely minced (or 1 t. sambal oelek, finely minced, available at Asian stores)

1 T. palm sugar, finely chopped (available at Asian stores), or brown sugar

juice of 1 lemon

1 T. fish sauce

1 green mango, peeled and sliced into thin strips (available at Asian stores)

1 gala or ambrosia apple, skin on, sliced into thin strips

1 Thai basil leaf, coarsely chopped

extra virgin olive oil, to sprinkle

Combine the garlic, chile, sugar, lemon juice and fish sauce in a medium bowl and whisk well to dissolve the sugar. Add the green mango and apple and toss well. Taste and add more chile or fish sauce to taste. Gently mix the basil into the salad when ready to serve.

To serve: Drain the marinade from the ceviche and arrange the scallops artfully on each of 4 salad plates. Pile the salad on the centre of the scallop slices, sprinkle the olive oil over, then sprinkle a little more Maldon salt. Serve immediately. Serves 4.