Hey Truckies,

We're live bloggin from the pier at Digby Harbour; Scallop capital of the world!

So, what better dish to prepare for the Canada Day celebration and the fine people of Dibgy than our Food Truck version of Nova Scotia Scallop Chowder.

Let's do this...

Slice and Dice onions and potatoes. We like Yukon Gold.

Boil until tender, but not mooshy.

Grab a non-stick fry pan. Slice up the Digby Sea Scallops into bite size chunks.

The Food Truck crew is lovin the new fangled Saute' Express cubes of butter, EVOO, and Herbs.

So melt a couple magic cubes in the pan and saute'.

Keep a close eye on the Scallops so they do not overcook; or they turn to Silly Putty. Not a good thing.

Drain most of the water out from the potatoes and add whole milk instead.

We like to add a little touch of heavy cream to give it more body; but noooo flour!

Garnish with Thyme.

Some bread and wine and Westminster Crackers, and chocolate for dessert.

Perfect!

Thar ya be, Captain.