Seawind Landing’s Pan Seared Scallops with Basque Sauce

With a nod to Basque Captain Savalette, credited with founding the dry cod fishery on these very shores, Seawind Landing takes simple seriously with this treatment of one of Nova Scotia’s most prized seafood specialties, succulent fresh scallops. Letting the freshness speak for itself, this is an example of how Seawind likes to treat seafood with a light touch. Properly preparing the scallops and a hot heavy pan are essential to getting that caramelized finish and bringing out the natural sweetness of these saltwater gems. The rest, as they say, is as easy as pie.