Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Chelsey Purdy – Wasoqopa’q, Kespukwitk

Perfect for a summer cookout or a cozy evening by the fire, these fire-roasted scallops are smoky, simple, and packed with flavour. Whether you enjoy them plain or dressed up with butter, garlic, and lemon, this recipe brings ocean freshness to the outdoors.

Ingredients

• Fresh scallops
• Salt and pepper
• Optional:
  • 1/3 cup butter (per pound of scallops)
  • 2–3 cloves minced garlic (per pound of scallops)
  • Fresh lemon juice

Equipment

• Maple or other hardwood stick, skewer, or campfire roasting stick
• Plate for serving
• Bowl or pan for garlic butter (if using)
• Campfire

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Directions

1. Prep the Scallops:
   Pat scallops dry with a paper towel to help them sear nicely.
2. Season:
   Sprinkle with salt and pepper to taste.
3. Make Garlic Butter (Optional):
   In a heat-safe bowl or pan, melt about 1/3 cup of butter with 2–3 cloves of minced garlic per pound of scallops.
4. Coat (Optional):
   Toss scallops in the garlic butter mixture if desired.
5. Skewer:
   Carefully thread the scallops onto a roasting stick, just like you would a marshmallow.
6. Roast:
   Hold the scallops over the fire, rotating occasionally, until they’re opaque and lightly charred—about 4–5 minutes.
7. Finish and Serve:
   Squeeze fresh lemon juice over the scallops (optional), let cool slightly, and enjoy straight from the stick or plate.

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Note:

Do not place cooked scallops back into the butter that touched raw scallops. If you want to reuse the butter mixture for dipping, bring it to a rolling boil first to ensure it’s safe. Some high-quality scallops may be eaten raw, but always check the source.