When it comes to creativity chefs are a lot like musicians, artists and writers. We go through waves of inspiration, where we find ourselves keeping a pen and paper bedside for those middle of the night moments of inspiration. The ideas just seem to flow one after another and it feels like it will never end. Then it does. As though someone turned off the tap the ideas run dry.

I don’t know how starving artists or writers work their way out of a creative rut, but when it comes to me, I tend to eat my way out of it. I know, tough thing to have to do eh! Sometimes it can be as simple as getting away from the mundane of making the same old dishes. This can involve heading into the walk in cooler and grabbing a few ingredients and making something different for lunch. Just working with the same ingredients, but taking them in a whole new direction can really get the creative juices flowing. Sometimes that isn’t enough though. There are times where a little more injection of creativity is required. I have found myself at the Italian Centre or Lucky 97, trolling the aisles, looking for ingredients I haven’t worked with before,

I remember afternoons where I came back from “foraging” at various local shops with bags full of new ingredients. I’d then spend the afternoon experimenting.

Some things would be smashing successes and other times there would be horrific failures, but it always fun to test my skills and broaden my culinary horizons.

Without a doubt though, probably my favourite way to get inspired is to walk into one of our local markets at this time of year. Talking to our local purveyors, getting to know their story, and learning about what makes their product special always gets my blood flowing. This past weekend I did just that. When I first went to the market I wasn’t sure what I would put together for a recipe this week, but as I walked around I began to think of some of the best flavours this time of year. I began to think of the natural sweetness of Taber corn. It instantly made me think of scallops. Then I began to think of what could bridge the two ingredients together, and then it hit me as I walked by Irvings Farm Fresh. Bacon would be the perfect ingredient to bridge these two delicious items. I then decided to lean more towards creating an earthy scallop dish, and was inspired to prepare a hash using the incredible looking mushrooms from Mona’s. With the staples in hand I made my way back to restaurant. Along the way I was reminded of a delicious butter sauce I used to prepare years ago that would work perfectly with the scallops, bacon and the corn. Just like that a dish was born. I hope you enjoy trying it as much as I enjoyed the process of putting it together. The next time you’re in a rut, head to the market, or even your neighbourhood grocery store and let the flavours of the season inspire your next meal!

Seared Scallops, Taber Corn & Forest Mushroom Hash, Whiskey Beurre Blanc

Prep Time: 20 minutes

Cooking Time :20 minutes

Feeds: 4 people

12 U15 scallops

4 Tbsp. clarified butter, or cooking oil

1 Fresh Taber corn

2 slices bacon

½ lb. fresh wild mushroom nix (Mona’s Mushrooms)

½ leek

1 tsp. minced garlic

1 tsp. fresh thyme

2 oz. white wine

2 oz. whiskey

½ cup raw butter, cubed, cold

1 tsp honey

Salt and pepper to taste

Chop the two slices of bacon on the biased

Remove the stems from the mushrooms, rinse, and chop into bite sized pieces

Remove the husk from the corn, cut in half, then stand flat and slice the corn kernels off the cob

Cut away the greens of the leek, then slice lengthwise down the middle, rinse thoroughly, then cut on the biased

Remove the abductor muscle from the scallops, pat dry to help ensure a nice sear

Place a medium sauté pan on high heat

Add one Tbsp. of clarified butter or cooking oil into the pan, followed by the sliced bacon, sauté until cooked, but not crispy

Then add the corn, garlic and leeks and sauté 2 minutes

Add the mushrooms and sauté another 2 minutes

Add the fresh thyme and season

Preheat the oven to 300F

Meanwhile, heat a small sauté pan to high heat

Season the scallops with salt and pepper

Place a tbsp. of cooking oil in the pan and then sear the scallops four at a time, allowing each side to brown lightly and caramelize, about 1-2 minutes per side

Place the seared scallops in a heat proof pan and hold in the oven while you cook the rest of the scallops

Once the scallops are seared, make the butter sauce

Deglaze the frying pan you cooked the scallops in with white wine over low heat and let it cook down to a light syrup

Then deglaze the pan with the whiskey, being careful if using an open flame, as the alcohol can flame up

Allow the whiskey to cook down to a light syup, about 25% of it’s original volume

Now add the cold raw butter, one cube at a time, on the heat, while whisking vigorously

You are working to create an emulsion, so slowly add the butter while whisking to create a creamy butter sauce, if it looks greasy and thin, rather than creamy, you have likely split the sauce and need to start over

Finish the butter sauce with a touch of honey to soften the sharpness of the whiskey and season

To serve, place 3-4 tablespoons of the mushroom hash on each plate, top with 3 scallops and finish with a couple of generous spoons of the butter sauce

Who’s hungry?