Les Fougères - Charles Part

Haddock from the Bay of Fundy
The Bay of Fundy is a 270-km long indentation in Nova Scotia on the Atlantic coast, one of the best spots for haddock in Canada. The flesh is lean, white and flavorful. 

1. Peel the pears. Place the whole pears into a small saucepan with the sugar and lemon juice and cover with cold water.
2. Simmer until the pears are tender. Remove them from the liquid and dice them. Reserve the liquid.
3. Sauté the onion in butter until translucent. Add the celery, garlic, ginger, leeks and potato and sauté until soft.
4. Add the haddock, stock, cream and pear juice; simmer until cooked.
5. Remove the haddock and flake it, removing the skin and bones.
6. In a food processor, purée the remaining ingredients. Place the purée and haddock into a clean saucepan, add the diced pears and peas and reheat gently. Add salt and pepper to taste.
7. Meanwhile, heat the butter in a skillet. Add the scallops without overcrowding. Without stirring them, let them cook until browned on one side. Turn and cook 1 minute longer.
8. Place 1/4 of the soup into each bowl; place a scallop in the center and garnish with the orange zest and cilantro.