This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: February 2008


How To: Choose Scallops and Cook Lobster

Courtesy of Pier W’s executive chef, Regan Reik

Choosing Scallops:

• There are two types of scallops: sea and bay. Sea scallops are generally larger and meatier and come from the North Atlantic coast or the Gulf of Mexico. Bay scallops are smaller, sweeter and more expensive. Sea scallops are most accessible for home cooks. (Chef Regan prefers the waters of the North Atlantic.)
• Always ask if the scallops are diver scallops. This means someone actually jumped into the ocean to get them as opposed to dragging a net along the bottom of the ocean.
• Scallops should be dry packed. This means they haven’t been injected with any foreign fluids to bulk up their weight. Scallops that are not dry packed end up bleeding liquid all over the pan, and boil rather than get a nice sear.
• When choosing scallops the flesh should be firm and not have any cracks in it. Some scallops may have an orange or gray hue. Don’t be concerned about this. Scallops are ocean filters and will open their shell and allow the sea current to flow through them. Some of the minerals found in seawater may concentrate in the scallop, giving it a different color.
• Scallops are sized by the count per pound. A “U-10” means there are 10 scallops per pound. Plan to pay between $10 and $14 per pound.

Cooking Lobster:

• Drop into a flavored liquid or a court bouillon, which could be as simple as water flavored with a little white wine, tobacco, Worcestershire and salt.
• Once the lobster is cooked, there is no wrong way to remove the meat from the shell, but I have found that using short, sharp scissors can be very useful.

Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association