Sea Scallops, Red Snapper & Gai Lan

After work yesterday I strolled through the Superstore at South Edmonton Common for one mission. More Christmas cards. While many people seem to enter and leave Superstore as quickly as possible, I decided to take a stroll around the complex and see what was what. Hey, I like to window shop as much as the next guy…especially in a grocery store!

The meal had to be filling enough to power Sarah through her knitting, but I was also hoping for something minimalistic and light. Seafood seemed like the right choice, so I headed for the water. Looking over the many choices, Sarah pipped up and asked for a lighter fish. Hemming and hawing for a minute, I settled on red snapper filets. Noticing a few packages of colossal sea scallops as I left the area, caused me to bite the bullet and add an appetizer to meal. I told you I like window shopping! To top things off, I grabbed a package of gai lan for some greens.

The scallops were easy. A quick dab with a paper towel to dry them off, before sprinkling with kosher salt and fresh ground pepper. Into a pan on medium high heat with olive oil for just 2 minutes and then flipping over another 2. Done. Delicious and very sweet, I was slightly taken aback by how amazing these guys were. Taking out a big pasta pot, I set the steamer over  water and threw in the gai lan. A very common green in Chinese cooking, you may actually find it under various names from kailan to Chinese broccoli. A bit of salt and pepper was all I used, and half way through the steaming bath I tossed on the red snapper. 6 minutes later and bam! I eased out the fish, and topped the gai lan with a few shots of oyster sauce. Tasty, clean, and fresh, and all under 30 minutes.

7 thoughts on “Sea Scallops, Red Snapper & Gai Lan

  1. I have been eating the snapper from the Superstore often lately but have assumed the scallops weren’t very good…will have to try them next time I’m there.

    Do you shop at the fish market on Calgary Trail at all? I haven’t gotten around to stopping by there yet. Hoping to get there for lunch one day after trying the bisque and shrimp at their food festival booth.

    • The “Red Snapper” sold at Superstore is in fact more commonly known as Rockfish. I’ve been reading that true Red Snapper is not so common.

  2. Fish. Another barrier in most kitchens. Other than Fish & Chips.
    I have started to experiment lately, with mixed results. Your comment about medium heat is maybe the key, coupled with patience.

    For a landlocked province that we are, Superstore has some amazing offerings.

  3. DaveR – Good to hear I’m not alone. If you can splurge a bit, I think they are worth a try. Although remember to check the dates.

    I do buy a lot of my seafood at Billingsgate…although I haven’t been impressed by the Lighthouse Cafe for years now. The food you mention, from the Rocky Mountain Wine & Food, was light years better than anything off the menu. It’s a shame really, but next time I go in, I think I’ll take them up on the offer that they’ll prepare any fresh item from the seafood counter.

    Peter – I think seafood is so overlooked because people have over cooked it for so long. Even in restaurants I find it cooked too long most days. I haven’t purchased a lot of seafood at Superstore, and I think this has given me the confidence to see what else is in.

  4. Gai lan is one of my favourite vegetables ever! Slightly bitter, a touch sweet, and great crunch. Everything a veggie should be.

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