Pan-Seared Diver Scallops Over Kale

While driving through Nova Scotia’s Annapolis Valley, I stopped for dinner at Domaine de Grand Pré, the oldest farm winery in Atlantic Canada. Jason Lynch, the executive chef of their restaurant, Le Caveau, prepared large sea scallops in a white wine and cream sauce with a hint of Pernod. It was one of the nicest scallop dishes I’d ever tasted.

Fishing trawlers have been a mainstay in the Bay of Fundy, where local Digby scallops are still highly prized. Although not available outsid