June 8 is World Oceans Day, and our friends at Spud and Ocean Wise are celebrating with a sustainable seafood dish (recipe below) cooked on a biodegradable, compostable and carbon-neutral barbecue from local company Casus Grill, which is donating 100 per cent of profits from every grill sold in Canada to the Ocean Wise Seafood program (purchase yours here!). —Noa Nichol

Kelp Cured BC Golden Scallops & One Arrow Smoked Maple Bacon Skewers on Casus Grill Qith Grilled Kelp Salad By Chef Will Lew

Ingredients (makes 4 skewers)
Casus Grill- 1 unit
BC Golden Scallops- 8 pcs
One Arrow Maple- 8 strips
BC Macro Kelp Blades (dried)- 2 blades
Vancouver Island Sea Salt Flakes- 1 tsp
Maple Syrup- 4 tbsp
Lemon- Zest and Juice
Lime- Zest and Juice
Water- 1 lt
Olive Oil- 2 tbsp
Wooden Skewers- 4 pcs

To Cure the Scallops:
Rehydrate macro kelp blades in cold water for 1 minute. Once rehydrated squeeze out water from kelp blades and unravel to have form 2 flat blades. Place on parchment lined sheet tray beside each other. Using a paper towel dab dry any excess moisture from the scallops. In a mixing bowl place the scallops, 2 tbsp of maple syrup, and zest of half a lemon and half a lime with one pinch of Vancouver Island Sea Salt Flakes and gently mix together. Once mixed place the scallops in a row with a slight separation between each scallop on one blade of the Macro Kelp. Cover the row of scallops with the other blade of macro kelp. Store in fridge for 2 hrs to lightly cure.

Building the Bacon Scallop Skewers:
Lay down 8 strips of One Arrow Smoked Maple Bacon. Place one pc of cured BC Golden Scallop on the end of each strip of One Arrow Smoked Maple Bacon. Roll the bacon around each pc of scallop. Once all the scallops are wrapped with bacon place two wrapped scallops on one skewer. Once all the skewers are made drizzle a little olive oil to coat the scallops.

Kelp Salad:
Light the Casus Grill and let it reach temperature. Take the Kelp Blades from the Scallop curing process and drizzle with 1 tbsp of olive oil. Place Kelp Blades on Casus Grill and cook each side until lightly charred. Remove from grill and slice into thin strips. Place Macro Kelp Strips in a mixing bowl and toss with the Juice of ½ lemon and ½ lime and drizzle with 1 tbsp of olive oil and remaining Maple Syrup.

Cooking Skewers:
After Cooking the Macro Kelp Blades place the Scallop Bacon Skewers on the grill and cook until bacon is caramelized and fully cooked.

Plating:
On a Plate, place a bed of Grilled Kelp Salad as a base and lay out the cooked Scallop and Bacon Skewers on the Kelp Salad. Garnish the Plate with some Micro Herbs or Edible Flowers if desired.

seafood.ocean.org