Diving for Sakskalaas or sasgale, as the east coast Mi’kmaq people call scallops, is a favourite activity on a hot July or August day.
Wash leek well and cut into 1 1/2 x 1/2 inch (3.8 x 12 mm) strips. Tear oyster mushrooms into strips. Heat olive oil in large pan over high. Sprinkle scallops with salt and pepper. Quickly sear scallops to golden brown on both flat sides. Reduce heat to medium. Add leeks and mushrooms. Cook until just softened, about 1 or 2 minutes. Add stock and simmer, uncovered, until scallops are just cooked through, about 4 to 8 minutes. Remove from heat. Divide leeks and mushrooms evenly among 4 soup plates. Nestle scallops on top and pour broth over. Serves 4.
Leek, white and pale green parts only 1 1 Oyster mushrooms 2 cup 500 mL Olive oil 1 tbsp. 15 mL Large sea scallops, patted very dry 16 16 Salt, to taste Black pepper, to taste Fish or vegetable stock 2 cups 500 mL