So, I'm sure you’ve all heard GWB is coming to Halifax. Apparently he is also going to thank Nova Scotians for hosting the 10,000 passengers stranded when 40+ planes were diverted to Halifax International Airport on September 11th 2001.
Me, I think he’s here for the lobster. Yesterday was dumping day; the first day of lobster season. Coincidence? I think not. Who can pass on a feed of fresh caught Nova Scotia lobster right off the boats? Um, well me actually I prefer Nova Scotia scallops.
Digby scallop, Bacon and Cherry Tomato Skewers
yield: 12 skewers
12 large Digby scallops
zest of a lemon
45 ml (3 tbs) fresh basil, finely chopped
15 ml (1 tbs) olive oil (or canola oil)
113 gm (¼ lb) back bacon, cut into 1 cm (¼") thick slices then 2.5 cm (1") squares
12 cherry tomatoes
fresh ground pepper and sea salt
1. Soak 24 - 8" wooden skewers in cold water for 30 minutes
2. Place scallops in a non-reactive mixing bowl. Add the lemon zest, the basil, the olive oil and fresh pepper to taste. Season with salt before cooking, don't over salt!
3. Cook the bacon in a pan until just cooked, it will continue to cook when grilled. Set aside.
4. To skewer: Place one cherry tomato, a partially cooked bacon square, then a whole scallop on a skewer. Now re-skewer so that the scallops and tomato don't spin.
5. To grill: preheat grill to high heat. Lightly spray grill with non-stick spray first. Place skewers near the edge of the grill so that the end part doesn't burn. Grill for about 3 minutes on each side so that the scallop is just cooked, don't let the tomatoes split. Serve immediately and enjoy.
So whether GWB is here for a quick thanks or seafood to go.
In more important news Pierre Berton has died.
Imagine on the East Coast