30 Minute Meals Season 12 Episode 32 Passport to Nova Scotia

In this episode of 30 Minute Meals, host Rachael Ray takes viewers on a culinary adventure to Nova Scotia, a province located on Canada's eastern coast known for its seafood, dairy products, apples, and blueberries.

Rachael begins the show by introducing viewers to some of Nova Scotia's most iconic dishes, including lobster rolls, clam chowder, and scallops in cider cream sauce. She explains that the cuisine in this region is heavily influenced by the province's British and French heritage, as well as its location along the Atlantic Ocean.

For the first recipe of the episode, Rachael decides to put a spin on the classic lobster roll by adding a little bit of heat. She starts by sautéing peppers and onions, then adds chunks of cooked lobster meat and a spicy seasoning blend. She serves the lobster mixture on a toasted hot dog bun with a dollop of sour cream. Rachael says that this recipe is a great way to enjoy the flavors of Nova Scotia without breaking the bank, as lobster is often cheaper in the province than it is in other parts of North America.

Next, Rachael prepares a hearty seafood chowder using clams, shrimp, cod, and bacon. She says that this recipe is inspired by the iconic seafood chowder served at The Chowder House in Halifax, Nova Scotia. Rachael starts by cooking the bacon until it's crispy, then sets it aside while she sautés onions, celery, and carrots in the bacon drippings. She adds clam juice, chicken broth, and cream to the pot, then simmers the mixture until it's thick and creamy. She adds the seafood and bacon back to the pot just before serving.

For the third recipe of the episode, Rachael prepares seared scallops in a creamy cider sauce. She starts by seasoning the scallops with salt and pepper, then searing them in a hot pan until they're browned on both sides. She sets the scallops aside while she makes the sauce, which includes garlic, shallots, apple cider, cream, and Dijon mustard. Rachael says that the acidity of the cider helps cut through the richness of the cream, making this dish a perfect balance of flavors.

To round out the meal, Rachael prepares a simple spinach salad with apples, blueberries, and goat cheese. She says that the salad is a great way to showcase Nova Scotia's local produce, and that the sweetness of the fruit pairs perfectly with the tanginess of the cheese. She tops the salad with a homemade maple vinaigrette made from apple cider vinegar, Dijon mustard, maple syrup, and olive oil.

Throughout the episode, Rachael shares fun facts about Nova Scotia, including its history as a major trading post for the French and English, its designation as Canada's second-smallest province, and its reputation as a cultural hub for music, art, and theater. She also notes that Nova Scotia is home to the world's largest fiddle, which she fondly refers to as "Big Fiddle."

As the episode comes to a close, Rachael reflects on the warmth and hospitality she experienced during her time in Nova Scotia, and encourages viewers to try out the recipes at home. She says that the flavors of the province may be unfamiliar to some, but that they're well worth exploring for anyone who loves seafood and bold, unique flavors.