When Pork Belly Meets Scallops at Ottawa’s Pelican Seafood Market and Grill
“Treat them nice, like your lady there, bud,” Chef James McMillan advised Guy Fieri while searing scallops in hot oil. The playful exchange captured the vibe at Pelican Seafood Market and Grill in Ottawa’s Alta Vista neighborhood—a family-run institution where the seafood is serious, but nobody takes themselves too seriously.
This freestanding seafood market turned restaurant started as just a fish counter back in 1978, founded by Mark Roy’s father. Brothers-in-law Jim Foster and Mark Roy have been running the show together since 1990, adding the restaurant component in 1996. As one regular put it in the segment, the food’s always fresh—”it’s like being at the seashore.”
The Star Dish: Scallops and Pork Belly
Chef McMillan’s Scallops and Pork Belly drew Guy to Pelican’s window, and the dish delivered on its promise. The preparation is a masterclass in patience and technique, starting with that belly braise.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
The pork belly gets nestled into a roasting pan with onions, carrots, celery, garlic cloves, and fresh thyme sprigs, then hits a 400-degree oven for 30 to 45 minutes. After that initial roast, apple cider gets poured over the meat before covering and braising for three to four hours. That slow cook transforms the belly into something rich and tender with a subtle sweet depth from the cider.
The scallops get a simpler treatment—salt, pepper, olive oil, and a hot sear. But the supporting cast elevates everything. Chef McMillan builds a parsnip puree with butter, onion, Granny Smith apples, and cream, cooking it down until silky smooth. When Guy asked about the technique, McMillan dropped a playful “Bam!” that he quickly clarified was actually a “Canadian Emeril”—because “we do things a little differently” up north, including stirring counterclockwise.
The final plate comes together beautifully: apple parsnip puree as the base, beets, snap peas, Brussels sprouts, and green curly kale surrounding perfectly seared scallops and that gloriously braised pork belly. Waffle fries add crunch, and a butter-thickened jus ties it all together.
Guy’s Verdict
Guy didn’t hold back on his appreciation. He called the scallop “really good” with a “great crust,” noting it was cooked perfectly—super tender. The jus earned praise as “a really nice compliment” to the seafood. But the pork belly and that parsnip puree seemed to genuinely impress him, with Guy acknowledging the time and care that went into braising the belly and serving it with seasonal vegetables.
Much like how Mei Lin’s “98-Step” Hot Chicken Sando demonstrates the power of patience in cooking, this dish proves that the best results come from taking your time—three to four hours of braising creates something you simply can’t rush.
Tips from the Pelican Kitchen
Braise low and slow: That three to four hour cook time for the pork belly isn’t negotiable. Apple cider in the braising liquid adds subtle sweetness that balances the rich pork fat.
Build flavor in the puree: Granny Smith apples in the parsnip puree add brightness that cuts through the richness of both the scallops and pork belly.
Let scallops rest: Chef McMillan lets the scallops rest briefly after searing while he works on the belly—a small detail that keeps them tender and juicy.
Looking for more Triple D destinations? Browse our restaurant directory to find Guy-approved spots near you, from Lao Fried Rice Ball in California 🇱🇦 to seafood institutions like Pelican.
