In the photo: C restaurant chef Quang Dang's seared Pacific scallop with duck confit and summer squash lapin cherry reduction paired with N’kmip Cellars Pinot Noir, 2005.


C SERVES SUSTAINABLE SEA SCALLOPS

In keeping with the 100-mile menu, Harry Kambolis, owner of C Restaurant, NU Restaurant & Lounge and Raincity Grill, has introduced Pacific Scallops to “Hi-Res Lo-Imprint� Dining.

“Farmed scallops are the only way to go,� says Executive Chef Robert Clark, “and they will be accessible to everyone as production increases.� Which means they won’t be as cost-prohibitive as, say, Kagan Bay Scallops, mainly because Pacific Scallops have a shorter growing season and they are distributed via Organic Ocean Seafood, thus eliminating another middle man. (With much of our seafood, it’s amazing how many distributors are in between the fisher and you.)

Pacific Scallops are sustainably harvested about 70 miles from Vancouver—as the seagull flies—and will be available to the public at The Lobster Man, The Salmon Shop and a few other outlets within a week. And they will be available year-round. “Scallops aren’t affected by red tide because they aren’t a bivalve,� explains distributor Steve Johansen of Organic Ocean. This new hybrid was developed by Island Scallops Ltd. ("ISL"), a Vancouver Island aquaculture company. Using the imported Japanese scallop and the local weathervane scallop, Pacific Scallop was created.

Kambolis’ team of chefs—Robert Clark, Raincity Grill Chef de Cuisine Andrea Carlson and C Restaurant Chef de Cuisine Quang Dang—have done it justice. At Kambolis' restaurants, we've enjoyed this succulent “steak-of-the-sea�, three ways: raw and sliced on its shell with pickled ginger (Clark); seared with fingerling potato and sea asparagus salad (Carlson) and seared again with duck confit and lapin cherry reduction (Dang).

Filed by Jane Mundy