A saucy seafood idea

There’s no scallops like Digby’s scallops, says local restaurateur and motel owner Richard Treleaven.

So he’s pushing the connection with a new line of frozen gourmet dinners that emphasize the connection to Digby. The Digby Scallop House Dinners will be officially launched Saturday at Pete’s Frootique in Metro, a business that caters to many of the city’s serious foodies.

Treleaven is preparing the sauces in his Scallop House restaurant for the two products, Scallops L’Acadie and Southern Scallops. His partner, Alan Frankland at Birch Street Seafoods, handles the scallops.

“Hopefully, we will expand the distribution and product line,” Treleaven said last week.

In the Digby area, Sobeys will sell the dinners.

Scallops L’Acadie is also available on the menu at the Scallop House restaurant at the Coastal Inn-Kingfisher motel, but don’t ask Treleaven for the recipe. After a CBC crew asked earlier this year, he said that proved the impetus to starting his packaged dinners

He will say that Scallops L’Acadie has a tomato sauce with basil, brandy wine and black olives, and the Southern Scallops has a Cajun-style sauce of peaches, fresh ginger, peach schnapps “and a dash of chardonnay.”

“We’re pushing Digby all the way on this. It’s on the top, the bottom and the middle of the package,” he said.