TIDAL OFFERINGS: There is no better pairing for Nova Scotia’s unique wine appellation than the seafood from our own shores


Thai Scallop and Grapefruit Salad

  • 4 servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 30 minutes


  • 12 scallops
  • Salt and pepper
  • 3 tsp butter
  • 3 tsp oil
  • 2 tbsp lime juice
  • 3 tbsp fish sauce
  • 2 tbsp palm or brown sugar
  • 1 tbsp soy sauce
  • 1 small red chili, deseeded and finely minced
  • 1 cucumber, sliced into ribbons
  • 2 pink grapefruit, segmented
  • 1 cup mixed greens
  • 1/4 cup mint leaves
  • 1/4 cup basil leaves
  • 2 tbsp shredded coconut, toasted

Place scallops on a paper towel-lined plate. Use additional paper towel to dry the tops. Season both sides with salt and pepper or roll in desired spices. Heat a large skillet on high heat. Add 2 teaspoons each of butter and oil. When the oil and butter are very hot, add scallops, making sure not to crowd the pan. Cook untouched for 1 1/2 to 2 minutes, depending on the size of your scallops. Flip the scallops and sear for another 1 1/2 to 2 minutes. Add remaining butter and oil and repeat with remaining scallops. Whisk together lime juice, fish sauce, sugar, soya sauce and red chili to make a dressing. Arrange plates with cucumber, grapefruit, greens, herbs and scallops. Drizzle with dressing and garnish with shredded toasted coconut.

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Haddock Ceviche

  • 4 servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 30 minutes


  • 2 ears corn, husked
  • Salt and pepper, to taste
  • 2 limes, zest and juice
  • 1 small Jalapeño, seeds removed and finely diced
  • 1/2 red pepper, finely diced
  • 1/ 2 small red onion, finely diced
  • 2 tbsp cilantro, chopped, plus more to garnish
  • 3/ 4 lb line caught haddock, thinly sliced

Heat a grill to medium highheat. Grill the corn until it is lightly charred on all sides, about 10 minutes, rotating frequently. Remove from heat. When cool enough to handle, remove kernels and season lightly with salt and pepper. While the corn is grilling, mix together lime zest and juice, peppers, onions, cilantro and corn. Gently stir together with the haddock. Let sit 5 minutes. Serve garnished with cilantro alongside tortilla chips.

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Clams with Salsa Verde

  • 4 servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 30 minutes


  • 2 cloves garlic
  • 1 anchovy fillet
  • 1 tbsp capers
  • 1/4 cup parsley
  • 2 tbsp mint
  • 1 lemon, zested
  • 1/3 cup olive oil
  • Pinch red pepper flakes
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 1/2 lbs clams, rinsed
  • 1/4 cup white wine 


Start by making the salsa verde. In a food processor, place the garlic, anchovy and capers; pulse until combined. Add herbs and pulse just until coarsely chopped. Stir in lemon zest, olive oil and red pepper fl akes. Season to taste with salt and pepper. Set aside. Melt butter in a large skillet over medium-high heat. Add clams and wine. Cook, covered, just until clams are cooked through, about 3 minutes. Transfer to a platter and drizzle with salsa verde. Serve with crusty bread.

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Grilled Mussels with Chorizo Butter

  • 4 servings
  • Prep Time: Less than 30 minutes
  • Total Time: Less than 30 minutes


  • 5 tbsp butter, softened
  • 1 1/2 oz Spanish style chorizo, finely diced
  • 1/2 cup parsley, chopped, plus more to garnish
  • Lemon wedges, to serve
  • 1 lb mussels, cleaned
  • 1 tbsp butter
  • 1/2 cup white wine


Heat 1 tbsp butter in a skillet over medium heat. Cook chorizo just until the fat starts to render out, about 3 minutes. Scrap into a bowl. Add the remaining butter and parsley. Stir to combine. In a large saucepan, combine mussels, wine and butter. Bring to a boil. Reduce heat, cover and cook until mussels open, about 5 minutes. Drain. When cool enough to handle, remove top shell, using a paring knife to loosen the meat from the shell. Heat a grill to high heat. Arrange mussels on a tray. Top with chorizo butter. Grill about 5 minutes until bubbly. Garnish with parsley and serve with lemon wedges.




A herbed compound butter is a great way to add instant fl avour to any fresh seafood. Keep it in the fridge until ready to use.

Here’s How: Herbed Compound Butter

  1. Chop 1/4 cup herbs of your choice.
  2. 2. Mix herbs with 1/2 cup softened butter.
  3. Transfer to a sheet of parchment paper. Roll into a cylinder, twisting the ends. Chill until firm.


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