Digby Scallops with Coconut, Cilantro, and Mousseline

Digby Scallops with Coconut, Cilantro, and Mousseline

Westin Nova Scotian

If you are fortunate enough to have Raj Gupta, celebrated executive chef at the Westin Nova Scotian, create a dedicated dish specifically for Gaspereau Vineyards Muscat, you know you can’t go wrong. Check out Raj’s recipe for Digby Scallops with Coconut, Cilantro, and Mousseline, and prepare it at home after grabbing a bottle (or 2!). Experience the precision of this pairing and how one plus one can equal way more than two ... Cheers!


• 20 each large scallops
• 1/2 cup white wine
• 2 large red chilies, finely sliced
• 5 tbsp freshly shaved coconut*
• 1 each lime zest minced
• 16 each fried baby spinach leaves
• 1 tsp chives, chopped
• 2 tbsp coriander leaves, shredded
• 2 tbsp basil leaves, shredded
• 2 tbsp Spanish onion rings fried
• 2 tbsp garlic, sliced and fried
• Few drops paprika oil as garnish
• Few drops curry oil as garnish

 Coconut Dressing:
• 150 ml coconut cream
• 1 stalk lemon grass, minced
• 30 gr palm sugar, shaved
• 1/2 cup hollandaise sauce
• 2 tsp sambal bakal**
• 30 ml lime juice
• 1 tsp turmeric
• 2 tbsp shallots, chopped
• 1 tbsp coriander, chopped

Hollandaise Sauce:
Makes 3/4 cup (175 mL)
• 3 -egg yolks
• 1 tbsp (15 mL)- lemon juice
• Pinch cayenne pepper or dry mustard
• Pinch salt
• 1/2 cup (125 mL)-butter, melted


Hollandaise Sauce:

Whisk egg yolks in a stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper, and salt.

Set bowl over saucepan containing about 1-1/2 inches (4 cm) simmering water. (Bottom of bowl should not touch water.) Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume.

Remove from heat and slowly whisk in melted butter until sauce is smooth and thickened.

Coconut dressing:

Sauté shallots and turmeric in a saucepan for about a minute. Add coconut cream, lemon grass, and palm sugar and bring to a boil, uncovered. Reduce heat to simmer and stir in sambal and lime juice. Taste and adjust seasoning. Add chopped coriander and basil leaves. Once cooled fold in hollandaise, red chilies, and lime zest.


Heat up a frying pan to high temperature; sear the seasoned scallops from either side, flambé with white wine. Remove from heat and rest for 30 seconds. Spoon coconut dressing on each scallop and gratinate under salamander***.

Pile spinach and onion rings in the centre of the plate. Spoon freshly grated coconut on each scallop, sprinkle fried garlic chips, drizzle curry and paprika oil. Sprinkle chopped chives. 

*Available in many Chinese/Asian shops, may be substituted with shredded coconut 

** Available in many Chinese/Asian shops, may be substituted with Chili paste

*** Broil on high for 20 seconds