Tasty scallops and ice cream made more flavourful with fresh herbs, local honey

Executive chef Chris Velden takes fresh and local to heart. He has set up his own beehives and herb garden on the roof of the downtown Halifax hotel that houses Ryan Duffy's Steak and Seafood restaurant. Tasty honey and herbs for his kitchen, where flavour rules, are only an eight-storey elevator ride away. Here he shares a couple of his recipes using the bounty of the rooftop.

Pan-Seared Diver Scallops, Pickled Beets and Rooftop Herb Creme Fraiche

250 ml (1 cup) heavy cream

45 ml (3 tbsp) buttermilk

15 ml (1 tbsp) chopped fresh chives

15 ml (1 tbsp) chopped fresh parsley

15 ml (1 tbsp) chopped fresh chervil

15 ml (1 tbsp) chopped fresh basil

7 ml ( 1/2 tbsp) chopped fresh mint

1 clove garlic, minced

Salt and pepper, to taste

8 large diver scallops

Olive oil, for sauteeing

1 small jar of pickled red beets

Fresh herbs, for garnish

Creme Fraiche: In a bowl, mix heavy cream with buttermilk. Cover with foil and let sit at room temperature for 24 hours. Add chives, parsley, chervil, basil, mint, garlic and salt and pepper. Mix and taste; adjust seasonings if necessary.

Scallops: Clean scallops by taking the connector mussel off. Pat dry with a paper towel. Season with salt and pepper. In a saute pan, heat olive oil until very hot. Place scallops in pan and sear on both sides until golden brown, 1 minute each side. Remove from pan and place on a paper towel.

Drain beets. Place on a paper towel and slice into 1-cm ( 1/2-inch) thick slices. Place two slices per person onto a plate. Put scallops on top of beets. Drizzle creme fraiche around beet and scallop tower on plate. Garnish with fresh herbs.

Makes 4 servings.

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Ryan Duffy's Rooftop Honey Ice Cream

It's best to use an ice-cream maker for this recipe. If you don't have a machine you can use the hand method, but the texture won't be as smooth.

500 ml (2 cups) heavy cream

6 egg yolks

90 ml (6 tbsp) sugar

1 vanilla bean or 30 ml (2 tbsp) pure vanilla extract

125 ml ( 1/2 cup) good-quality organic honey

Fill a large metal bowl with ice cubes and cold water. Place an empty bowl on top

In a medium saucepan, place cream and vanilla and bring almost to a boil.

In another bowl, mix egg yolks and sugar with a whisk. Add hot cream, stirring constantly. Pour cream and egg mixture back into saucepan and bring almost to a boil while stirring.

Turn off heat and strain mixture into empty bowl on top of ice water. Start stirring mixture immediately. Let cool and add honey. Place into ice-cream maker and follow manufacturer's directions. When ice cream is firm, place in a bowl, cover and store in your freezer.

Alternatively, if you don't have an ice-cream machine, pour custard mixture into a bowl and place in freezer. Check in about 40 minutes. Ice crystals should have begun forming around the edge. Stir vigorously with a whisk or hand mixer to break up mixture and return to freezer. Check periodically and stir while it freezes until the ice cream is set. It will likely take 2 to 3 hours. The yield will be slightly less because a machine beats in more air.

Serve with fresh fruit or enjoy by itself.

Makes about 625 ml (2 1/2 cups) using an ice-cream machine.