Lentil-Crusted Quadra Island Scallop
Black Lentil Panelle /Smoked Lentil Ragout/ Asparagus & Honey Lime Vinaigrette
The dish says “Spring in British Columbia!” Not only does Chef Filatow use the season’s first asparagus and the marvellous scallops harvested from the cold, fast flowing waters near Quadra Island, he’s used Arlo’s honey which several years ago won the top prize as Best in B.C.
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1 large shallot, minced
- 1 large clove garlic, minced
- 2/3 cup fresh lime juice
- 1/3 cup Arlo’s Honey or your own favorite local honey
- 2/3 cup grapeseed oil
- Salt, to taste
Toast the seeds until fragrant. Grind fine in a coffee grinder.
Brown the shallots and garlic in 1/3 cup of the oil. Whisk in the honey and lime juice and remaining oil.
Season to taste with salt and reserve. It can be made a day ahead.
Black Lentil Panelle
- 3 cups pork hock, chicken or vegetable stock
- 1 cup Beluga black lentils, ground into flour in a coffee grinder
- 1 small spring fresh rosemary
- 1 small garlic clove, minced
- 2.5 g piment D’Espelette or medium hot paprika
- Salt, to taste
In an oven proof saucepan, combine lentil flour with room temperature stock. Whisk over medium heat until it comes to a boil.
Cover and place in a 350F oven for 30minutes
Remove from the oven; add the remaining ingredients and salt to taste.
Spread on a parchment lined cookie sheet to ½ inch thickness, let cool in the refrigerator until firm/set.
Cut into desired shapes and reserve.
Smoked Red Lentil Ragout
- ½ cup red lentils
- 1 small Spanish onion
- 1 large garlic clove, minced
- ½ tsp smoked paprika
- ½ tsp hot paprika
- 1 tsp dry oregano
- 2 cups water
- 1 ¾ cups diced tomatoes
- ½ cup mL olive oil
- Salt, to taste
- ½ cup minced parsley
Half the onion and smoke for two hours or if you don’t have a smoker triple the smoked paprika.
Dice the onion and sweat the onion and garlic together in the olive oil until translucent.
Add lentils, toast in olive oil for one minute.
Add spices, continue to toast for one minute. Stir in tomato and water and bring to a low simmer for 30 minutes until lentils are tender.
Season to taste with salt and parsley and keep warm.
Lentil-crusted Quadra Island Scallops
- ¼ cup red lentils
- 1 tsp coriander seed
- 1 scallop per person as appetizer
- Salt, as needed
- 1 spear of asparagus per person cut in three
- 1 tbsp cilantro leaves, minced
Grind lentils in a coffee grinder until a coarse powder.
Pat scallops dry and season on both sides with salt and press each flat side of the scallop into the lentil dust.
Add ½” oil in a non-stick pan. Add the panelle and fry till golden brown on both sides. Remove and reserve.
Add a little more oil and toss in the green asparagus; briefly pan roast until bright green. Transfer to a bowl and season with the vinaigrette and cilantro.
Meanwhile heat a cast iron skillet, add a little oil and add scallops one at a time. Fry 45 seconds per side. Remove and drain on a paper towel.
To serve, spoon lentil ragout onto individual plates, top with panelle and asparagus and top with a scallop.
Chef/Sommelier Mark Filatow
Waterfront Restaurant & Wine Bar, Kelowna, BC
With over twenty years of experience, Mark Filatow represents the pinnacle of culinary excellence and is the driving force behind Waterfront Wines. After graduating with honours from the Dubrulle Culinary Institute, Mark honed his culinary skills at some of the most prestigious restaurants in British Columbia, including Tofino’s Wickaninnish Inn, Vancouver’s Bishops and Diva at the Met. In 2001, Mark was accepted into the coveted Sommelier Guild, making him one of the only chefs in Canada with this level of skill in food and wine pairing.