Now that you have captured your mate’s heart, look after it with Lure, Chef Ned Bell’s cookbook featuring sustainable seafood recipes from the West Coast
If you are looking for a gift from the heart, for the heart, this Valentine’s Day, Lure, a new cookbook featuring sustainable seafood recipes from the West Coast, will more than show that you care.
Authored by sustainable seafood champion and executive chef Ned Bell with Valerie Howes, the book features simple techniques and straightforward sustainability guidelines around Pacific seafood species as well as 80 delicious recipes to make at home.
With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers.
The Canadian Heart and Stroke Foundation states that a regular intake of fish and seafood lowers the risk of a wide range of conditions, including high blood pressure, stroke and heart disease,.
Other studies have shown beneficial benefits for those afflicted with type 2 diabetes, macular degeneration, rheumatoid arthritis, colorectal cancer and Alzheimer’s disease. Eating fish during pregnancy is also thought to help promote the development of a baby’s brain and eyes.
Fatty fish such as salmon, trout, anchovies, Arctic char, herring, mackerel and sardines are good sources of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Seafood also delivers other nutrients, too, like B vitamins, vitamin D, selenium and certain proteins in seafood may also confer health benefits.
“Ned’s passion for sustainable seafood is infectious and this book irresistible. Bring his recipes into your home to support healthy oceans,” said award-winning scientist, environmentalist, and broadcaster Dr. David Suzuki, when commenting about Lure.
Ned shares his Valentine’s recipe below;
Roasted Scallops with Grapefruit, Brown Butter, and Thyme
6 Tbsp (¾ stick) unsalted butter
1 tsp chopped fresh thyme or rosemary
1 grapefruit or pomelo
12 Weathervane scallops
Sea salt and coarsely ground black pepper
1 bunch watercress, stems removed
Flaked sea salt, to sprinkle
Melt the butter in a small saucepan over low heat. Add the thyme (or rosemary). Allow the butter to gently simmer for about 5 minutes or until the milk solids turn golden brown and fall to the bottom of the pan.
Meanwhile, use a sharp knife to cut the peel and white pith off the grapefruit (or pomelo). Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. (It toughens when cooked.)
Heat a heavy-bottomed skillet over medium- high heat for 1 to 2 minutes. Add 2 tablespoons of the brown butter (aim to use the clarified liquid, not the brown bits). Pat the scallops dry and add to the pan, making sure not to crowd them (cook them in batches if necessary). Allow to sear undisturbed for about 2 minutes or until browned. Season with salt and pepper, flip the scallops over, and add the remaining brown butter, this time making sure to add all the brown bits. Add 2 tablespoons of the grapefruit (or pomelo) juice. Allow the scallops to sear for another 2 minutes on the other side or until browned, basting them with the liquid in the pan.
Divide the watercress among 4 plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with flaked sea salt.