East Coast Scallops.

I feel it prudent to mention we ate among a gaggling crowd of ducks. They were so used to being fed that we could easily have foregone scallops and eaten some tasty duck for dinner. Happily we like to keep it humane and skipped the option.

So we had left the center of Nova Scotia, and headed back west under the bay towards the Annapolis Valley. After a couple wineries, we also visited a chef by the name of Michael Howell, who is a great gentleman and extremely passionate about his line of work. Though he was in Halifax upon our arrival, we talked on the phone and he agreed to meet up with us a little later at his restaurant, the aptly named Tempest.

We checked in at around 5 to meet the man, and he was extremely hospitable. He poured us a glass of local wine and we shot the breeze for a while. He recommended some spots in the area, a couple of particular interest, and even donated some mushrooms to one of our culinary exploits. After that he had to get home to the family and we got on the road south to Chester, near a mussel processor he recommended.


As it goes in Nova Scotia, we were in fog so thick it was like a really gray, nasty soup. The drive was cautious, but we found an amazing spot right by the port, getting the nice sea breeze in while we slept. If not for the mosquitoes there would have been absolutely nil about which to complain. The next day we awoke and paid a visit to the scallop and mussel operation. Though we had unerringly walked in on the owner's birthday, so he was away, we got a great little show round, and departed with a pile of shellfish. It was a scallop night.


One one course this time, but nevertheless delicious. Seared Atlantic scallops with their coral, wild nova scotian mushroom, hearts of romaine and a potato vinagrette.