Coastal Shellfish


Ned Bell, Executive Chef/General Manager of the Okanagan’s new Naramata Inn, Founder of Chefs for Oceans, and Ocean Wise Ambassador is a passionate supporter of sustainable seafood who encourages us all to understand the importance of a healthy ocean. On World Oceans Day he shares his recipe for Roasted Great Bear Scallops with Grapefruit, Brown Butter & Thyme to celebrate our oceans and all its bounty. Our friends at Okanagan Crush pad join us in a toast with their perfectly paired Haywire Secrest Mountain Vineyard Chardonnay 2018!

  • 6 Tbsp (3/4 stick)unsalted butter
  • 1 tsp chopped fresh thyme or rosemary
  • 1 grapefruit or pomelo
  • 12 Great Bear Scallops
  • sea salt and coarsely ground black pepper
  • 1 bunch watercress, stems removed
  • flaked sea salt, to sprinkle

Melt the butter in a small saucepan over low heat. Add the thyme (or rosemary). Allow the butter to gently simmer forabout 5 minutes or until the milk solids turn golden brown and fall to the bottom of the pan.

Meanwhile, use a sharp knife to cut the peel and white pith off the grapefruit (or pomelo). Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.

If the abductor muscle (a little flap) is still on the side of the scallops, remove it. (It toughens when cooked.)

Heat a heavy-bottomed skillet over medium-high heat for 1 to 2 minutes. Add 2 tablespoons of the brown butter (aim to use the clarified liquid, not the brown bits). Pat the scallops dry and add to the pan, making sure not to crowd them (cook them in batches if necessary). Allow to sear undisturbed for about 2 minutes or until browned. Season with salt and pepper, flip the scallops over, and add the remaining brown butter, this time making sure to add all the brown bits. Add 2 tablespoons of the grapefruit (or pomelo) juice. Allow the scallops to sear for another 2 minutes on the other side or until browned, basting them with the liquid in the pan.

Divide the watercress among 4 plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with flaked sea salt.

Serves 4


Adapted from the recipe created by Ned Bell as featured in Lure

Recipe copyright ©2017 by Ned Bell. All rights reserved. Featured with permission.

Photo by Kevin Clark



Coastal Shellfish

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We’re excited to announce that Coastal Shellfish has again started harvesting Great Bear Scallops today.

Farm Manager, Blake and his crew including Dani, Trish and Yota have been working hard tending our scallops and this morning they harvested these fresh beauties.

We’re all so glad to be back!



Coastal Shellfish


Hello Friends,

We’re reaching out to reconnect and share an update from our farm. We’ve certainly been hit hard by these extraordinary times and we too have been adjusting to best adapt to our unpredictable, new world.

We recently made the very difficult decision to suspend harvesting our Great Bear Scallops. We however never wavered on our commitment to providing a source of food for the people of BC and income for our community.

We have therefore continued to maintain the operations on our farm and hope to resume harvesting again as soon as possible. The safety of all our employees is of the utmost importance to us, so we have implemented tight procedures to ensure we all remain protected and healthy while working on the farm.

We thank you for your support for Great Bear Scallops and our Coastal Shellfish community, and we look forward to resuming our full operations to provide Great Bear Scallops again soon.

In the meantime, we wish you all continued health, safety and resilience to manage through these trying times. And we sincerely thank everyone who continues to work hard to keep us all safe and healthy.

We’re in this together!

Michael Uehara

CEO, Coastal Shellfish




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