|  Melissa
Craig, Executive Chef
Bearfoot Bistro, Whistler
Melissa has recently won the Canadian Culinary Championship held in Toronto and when at home in Whistler cooks with inspired creativity.
We will be updating this page with her recent accomplishments. Please visit again soon. In the meantime, try this recipe which she served while at Sooke Harbour House prior to moving to Whistler.
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Seared weathervane
scallops with a pickled daikon radish, pumpkin seed
sea lettuce and lamanaria salad
 Serves
4
12 weathervane scallops
one blanched leek, for tying
vegetable oil, salt and pepper
1/4 cup daikon radish julienned
1/4 cup sea lettuce
1/4 cup lamanaria
2 tablespoons toasted pumpkin seeds
1 tablespoon minced shallots
1/2 teaspoon minced garlic
2 tablespoons pumpkin seed oil, arugula flowers, mustard
flowers, sea salt
Pickle solution:
1/4 cup pear cider vinegar
1/4 cup white sugar
1 teaspoon sea salt
1 teaspoon minced ginger
1/2 cup water
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Directions:
1) Combine vinegar, sugar, salt, ginger and water in
a saucepan. Bring to a boil, take off heat, and allow
to cool.
2) Julienne daikon radish into thin strips approximately
2 inches long. Pour cooled pickle solution over daikon
radish and let sit at least one hour.
3) Rinse seaweed thoroughly and slice into thin strips
(same as daikon).
4) In bowl mix pumpkin seed oil, salt, shallots, garlic,
drained daikon and seaweed
5) At the last minute, toss in pumpkin seeds and flowersFor
scallops:
1) Tie weathervane scallops in bunches of 3 with a blanched
leek
2) Sear scallops in a hot pan for approximately 2 minutes
per side Assemble plates, could be served with a flavoured
mayonnaise.
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