Curried
Scallops


FOOD FOR THOUGHT

Ingredients

16 scallops

2 Tbsp curry powder

3 Tbsp vegetable oil

1 lemon, cut in half


Pat the scallops dry. Season each scallop evenly with curry powder. Heat an oven-safe frying pan over medium to high heat. Add some vegetable oil and carefully place the scallops, presentation side down, in the pan. Cook until the scallop is golden and starting to heat through. Turn the scallops over and cook until ready. Finish with a squeeze of fresh lemon.

Curried Scallops & Cauliflower Velouté

Cauliflower
Velouté


FOOD FOR THOUGHT

Ingredients

2 lb cauliflower florets

4 cups vegetable stock

6 Tbsp unsalted butter

1 cup whipping cream


Finely chop the cauliflower florets. Melt the butter in a medium pot. Sauté the cauliflower in butter until tender, add stock and simmer until cooked through. Add cream, remove from heat and blend until smooth. Season to taste with salt.

Curry Powder Ingredients

2 tsp turmeric

2 tsp ground coriander

2 tsp ground cumin

1 tsp dried mustard powder

1 tsp dried ground ginger

1 tsp garlic powder

1 tsp salt

ABOUT EXECUTIVE CHEF

Stewart Boyles


Born and raised in Surrey, BC, Stewart’s call to cuisine came early, working in a professional kitchen at age 15.  Following an apprenticeship at the Fairmont in Vancouver and local restaurant experience, he travelled to Europe to gain international experience. Stewart obtained an ancestral visa, thanks to his Scottish lineage, and settled in Edinburgh to work as Chef de Partie for highly respected British chef Martin Wishart at his Michelin starred restaurant in Edinburgh.


Under the mentorship of Wishart, he developed a strong understanding and technical skill set for classic French cuisine. For a new restaurant, Martin Wishart at Loch Lomond, Stewart was tapped to be the opening Chef de Cuisine.  Stewart stayed for over 3 years, working relentlessly to build a strong team and a reputation of excellence.  His hard work and dedication led to the restaurant receiving a Michelin star!



Prior to joining the Waterview Special Event Space team, he was the Chef de Cuisine for Hawksworth.  In his role as Executive Chef, Stewart will be ambitiously striving to push the Vancouver catering scene to a new level.  His philosophy is that food should be approachable, full of flavour, and the ingredients should always be treated with respect.  Sourcing the very best local ingredients, he is constantly searching for innovative ways to elevate the culinary experiences of his clients and their guests.

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Waterview Special Event Space
Vancouver, British Columbia, Canada

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