We love watching bush cook and hunter Art Napoleon and classically trained British chef Dan Hayes forage, scramble and have fun cooking and reinventing dishes from Canada's rich First Nation's culture. Their hot doc cooking show, Moosemeat & Marmalade, is now in its second season. Part travelogue (they roam all over Canada and overseas), and part natural comedy (they have great chemistry!), this is a cultural mash up that will leave you hungry for more.
Watch Season 2 Moosemeat & Marmalade on APTN or drool over photos on Instagram @Moosemeatandmarmalade
Grilled Scallops with Seaweed, Chili & Fennel Butter
Made with few ingredients, the scallops are the stars of the show here. And don't let the title fool you, all it takes is a quick sizzle under the broiler.
If you're new to the show, this recipe is from Season 2, Episode 3, where Art and Dan head to the icy waters of Scotland. Luckily, you just need to visit your local fishmonger for fresh (or frozen) scallops. And don't worry if you can't find scallops in the shell; simply use a casserole dish or a few small ramekins instead. * This is the perfect weekend recipe – it doesn't require a lot of prep or ingredients, which means you can take advantage of the great outdoors….maybe even go on your own foraging adventure!?
Chili & Fennel Butter
1/2 tsp fennel seeds, slightly crushed
Pinch dry chili
1/4 tsp sea salt
1/4 tsp crushed or finally cut edible dry seaweed
Few rasps lemon zest
1 tbsp parsley, finely chopped
1/4 lb room temperature butter
Mix all ingredients together.
18 Live scallops in the shell
Non-edible clean bright seaweed from clean water
Shuck scallops, removing the skirt and rinse to remove any grit. Do not take the meat or coral off the bottom shell. Place a tsp of butter on top of each scallop and put under a very hot pre-heated grill (broiler) until butter is bubbling, slightly browning and the shells seem brittle. This should take 2-3 minutes. Remove and put straight onto platter of well washed seaweed. Serve immediately.
*Recipe has not been tested by the Canadian Living Test Kitchen