Image

Posts By SB Magazine

Latest Posts | By SB Magazine
Love & Other Mollusk
2 years ago

Love & Other Mollusk

By  •  Food, Recipes
By Chef Blake Jackson

So there I was, over served and casually under dressed at 22-years-old, in one of my favorite Spanish restaurants. It’s one of those places where you have your favorites, and you just blindly order. But after a less than successful start to a second date, I said to myself, “Self! Call an audible, change it up, go for something different!”

So I did. I had honestly never tried one before. But enough bourbon changed my mind. And within 15 minutes, there they were, like tiny white snare drums radiating beacons of awesomeness, still sizzling on cold white china at the little tapas restaurant. Needless to say, I ditched the date and left with a true love of one of nature’s greatest bivalves: the scallop.

Now it is one thing to fall in love with a food, but it truly is another to learn how to cook it. And scallops and chefs have somewhat of a trying relationship, especially in a busy environment. This delicious nugget of salty, oceany goodness is not one that can be left unattended. They require just the right amount of time. These jewels are not cheap, and an overcooked scallop can leave you crying in your sleep. But here are a few tips that can help you at home:

On Purchasing

Dry — Like many types of seafood, slimy is rarely satisfying. Look for scallops that have been kept refrigerated or displayed out of their own juice.

Fresh — Nobody wants the funk. Look for a fishmonger or market that is kind enough to let you take a whiff. If it smells like anything but a little saltwater, it may not be worth it.

Size  Most mollusk and crustaceans are sold based on amount per pound. Scallops worth serving are normally at least 1 ounce, so look for U-16 or better (under 16 per pound).

On Cooking

Trimming — Sometimes there is a tendon still attached to the scallop. This is what connects the meat to the shell, but it definitely needs to go. Take a paring knife and cut it out.

Heating — When considering searing, always have your pan hot and ready before you add your fat. Crank it up to medium-high to high heat (some stoves mean business when they are full speed). Need to know if your pan is ready? Run to the sink, wet your hand & flick a drop or two in. If it disappears before you can say Dumbledore, in other words very quickly, she’s ready.

*seasoning- no need to over do here. A light sprinkle of sea salt is fine. If you feel crazy, maybe a touch of cracked black pepper!

*searing-we have butter at the ready, and a tablespoon or two is fine. Any fat or oil that doesn’t have an exceptionally low smoke point will work. Once our fat is good and hot, which will happen quickly, add your scallops flat side down. Sear for 2 minutes and don’t you dare think about moving it until then. The bottom will be nice and golden brown. Flip and let it cook for the remaining 1 minute. I use a regular spoon to bath the butter back on top after flipping.

View Recipe

Become a SBMAG.NET Blogger
2 years ago

Become a SBMAG.NET Blogger

Community bloggers — SB Magazine is looking to recruit individuals in the SB area to make up a team of expert bloggers. This is your chance to be a part of SB Magazine’s new website. Do you have what it takes to provide our readers with unique content? We’re looking for lifestyle experts to help [...]
The History of ARTSTATION
2 years ago

The History of ARTSTATION

By  •  Culture, Arts

[add_single_eventon id=”6960″ ]

Although it is in literature where we normally encounter literary devices, in Shreveport those devices are intertwined with the arts in a literal sense. At 801 Crockett St., Shreveport Regional Arts Council’s (SRAC) home base — the Central ARTSTATION — is infused with irony and symbolism of its recent past.

Read More

Red River Margarita Pour Off
2 years ago

Red River Margarita Pour Off

By  •  Eye on SB
Margs, margs, margs! Folks spent part of their Labor Day weekend at Mall St. Vincent  sampling margarita recipes from Shreveport-Bossier City restaurants and bars competing for the title of best margarita at the inaugural Red River Margarita Pour Off event. Those competing were required to feature Jose Cuervo and 1800 Tequila in their recipes ranging from [...]
Financing 101
2 years ago

Financing 101

By Julie Langley It doesn’t matter what your financial status or background is, financial education is key to making the most of your finances. Kendra Wheeler, vice president and banking center manager of Red River Bank in the Shreveport-Bossier City region, said her bank along with many other financial institutions, offer free financial education seminars [...]
Fall Fashion
2 years ago

Fall Fashion

Trends for fall run the gamut in style: Hues of grey, cream and black are popular shades to watch out for; fringe and fur add fun to styles; leather and cutouts create edgy looks; and don’t expect the cooler weather to keep floral prints at bay. Photography by Jennifer Robison; Photographed at Milling Around Interiors; [...]
Tips for Planning the Perfect Wedding
2 years ago

Tips for Planning the Perfect Wedding

By  •  Lifestyle
Congratulations you are engaged. But now what? Where do you begin? Your wedding will be one of the greatest days of your life, but if you are recently engaged, you might be feeling a little overwhelmed with where to begin. SB Magazine has put together some information you can borrow to help get you started [...]
The Wedding Planner
2 years ago

The Wedding Planner

Interview with Donna Brian, Love in Bloom Donnabrianevents.com Wedding planners are a great idea, no matter your budget. They are able to help you when you’re busy and can help guide your ideas to make your dream wedding a reality. We interviewed local and loved wedding planner, Donna Brian from Love in Bloom, to help [...]
Water –– The Magic Elixir
2 years ago

Water –– The Magic Elixir

By Joyce Florence Over eight years ago my left quad and calf would cramp when I was running. As the years went by, the cramping began to occur more frequently, making running miserable. I went to several doctors and had numerous tests run, but nothing definitive was ever found. Little did I know that the [...]