When Pork Belly Meets Scallops at Ottawa’s Pelican Seafood Market and Grill

Chef James McMillan playfully told Guy Fieri, “Treat them n nicer, like your lady there bud,” as he was busy searing scallops in hot oil. This relaxed atmosphere is what Pelican Seafood Market and Grill, a family-owned market in Ottawa’s Alta Vista area, is trying to establish. They try their best to not be too serious about their business.

The restaurant started as a seafood counter in 1978, when Mark Roy’s father opened the father a seafood counter. In 1990, the business was taken over by brothers-in-law Jim Foster and Mark Roy and opened as a full-scale restaurant in 1996. One of the regulars, l as a complement, claimed that the food was very fresh, and he felt like he was at a seashore.

The Star Dish: Scallops and Pork Belly

Chef McMillan’s Scallops and Pork Belly was the draw for Guy Fieri to the Pelican’s window, and it did not disappoint. The skill involved in preparing that dish was something to be appreciated and took quite a bit of time.

Pork belly starts by being put inside a hot roasting pan, along with some onions, carrots, celery, and fragrant cloves of garlic and some fresh thyme. For 30-45 minutes, that roast will be done at 400. After that initial roast, some apple cider is poured over the meat, and then the meat gets covered and braised for 3-4 hours. That slow cooking process will transform the belly into something very tender with a rich and sweet subtle flavor from the cider.

Scallops are seasoned simply, the most complex being a hot sear, while supporting characters are dressed upwards. Chef McMillan’s parsnip puree comprises butter, cream, onion, and Granny Smith apples, all cooked to silky perfection. Guy asked about the method, and McMillan playfully said “Bam!” which he later clarified was a “Canadian Emeril” because “we do things a little differently” up north, including stirring counterclockwise.

The final dish is a delight to the eye and palate: scallops and deliciously braised pork belly on the apple parsnip puree base, surrounded by beets, Brussels sprouts, snap peas, curly green kale, and waffle fries for crunch. Butter-thickened jus pulls it all together.

Guy’s Verdict

Guy’s praise was a scallop as “really good, great crust” and perfectly cooked, super tender. He called the jus “a really nice compliment” to the seafood and seemed impressed by the pork belly with parsnip puree. Guy recognized the effort that went into braising the belly and serving it with seasonal vegetables.

This dish is a testament that the best results come from taking the proper time and is a reward to those that are patient. Three to four hours of braising something is what you simply can’t rush. Mei Lin’s “98-Step” Hot Chicken Sando

Tips from the Pelican Kitchen

Try to Braise for 3-4 hours. The cook time is not up for discussion as it is crucial for the dish. The apple cider will add complexity to the dish which will pair very nicely with the fat from the pork.

The puree will also have great flavour. The use of granny smith apples will provide against the heaviness of it. This will also apply for the scallops and pork belly as it will offset the heaviness.

Letting scallops rest: Chef McMillan lets the scallops rest after being seared, while he tends to the belly. This small detail allows them to remain tender and juicy.

More Triple D places? Check out our restaurant directory to see Guy-approved places like Lao Fried Rice Ball in California 🇱🇦 and seafood legends like Pelican.