Entree: Canada – Nova Scotia (Atlantic Canada) – Digby Scallops

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 24 large Digby scallops, approx. 1 1/2 lb (680 g), patted dry
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp (60 ml) olive oil, divided
- 5 tbsp (70 g) unsalted butter, divided
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 1 lb (450 g) fingerling potatoes, halved
- 1/2 tsp (2.5 g) kosher salt (for potatoes) and 1/4 tsp (0.5 g) black pepper
- 8 oz (225 g) fresh corn kernels (about 2 ears) or frozen corn, thawed
- 1 cup (150 g) fresh or frozen peas
- 4 slices thick-cut bacon, approx. 4 oz (115 g)
- 1 small shallot, finely chopped, approx. 1 oz (30 g)
- 1/2 tsp (1 g) fresh thyme leaves or 1/4 tsp (0.5 g) dried thyme
- Lemon wedges, for serving (optional)
- Microgreens or extra parsley for garnish (optional)

Instructions

Short Description:
Pan-seared Digby scallops from the Bay of Fundy served as a complete main course with roasted fingerling potatoes and a buttery corn-pea succotash, finished with a lemon-brown butter sauce and crisp bacon.

Regional Notes:
This Nova Scotia version showcases Bay of Fundy (Digby) scallops pan-seared to highlight their natural sweetness and paired with local staples—new/fingerling potatoes, fresh summer corn, and bacon—typical of Atlantic Canadian coastal cooking. The preparation emphasizes a simple brown-butter and lemon finish rather than heavy sauces to let the scallops' flavor stand out.

1. Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Spread on a rimmed baking sheet cut-side down and roast 30–35 minutes, turning once, until golden and tender.
2. While the potatoes roast, cook the bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to paper towels, reserve 1 tbsp (15 ml) bacon fat in the skillet, and crumble bacon when cool.
3. In the same skillet with the reserved bacon fat over medium heat, add the shallot and sauté 1–2 minutes until translucent. Add corn, peas, and thyme; cook, stirring occasionally, until vegetables are just tender, about 4–5 minutes. Stir in 1 tbsp (15 g) of the butter, 1 tbsp (8 g) chopped parsley, a squeeze of lemon if desired, and the crumbled bacon. Keep warm on very low heat.
4. Pat the scallops thoroughly dry with paper towels and season both sides lightly with kosher salt and freshly ground black pepper.
5. Heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tbsp (30 ml) olive oil and swirl to coat. Working in a single layer (sear in two batches if necessary), place scallops in the pan without crowding. Sear undisturbed until a deep golden crust forms, about 1 1/2–2 minutes per side for large scallops. Remove scallops to a plate and tent loosely with foil to keep warm.
6. Reduce heat to medium and add the remaining 4 tbsp (55 g) unsalted butter to the skillet. Swirl and let the butter foam and brown slightly, watching carefully so it does not burn, about 2–3 minutes, until it smells nutty and turns light brown. Remove from heat and stir in the 2 tbsp (30 ml) lemon juice and the remaining 1 tbsp (8 g) chopped parsley. Taste and season with salt and pepper if needed.
7. To serve, spoon a portion of roasted potatoes and a generous scoop of corn-pea succotash onto each plate. Arrange 6 scallops over each serving, then spoon the lemon-brown butter sauce over the scallops. Garnish with lemon wedges and microgreens or extra parsley.
8. Serve immediately while scallops are hot and the potatoes are crispy.