Wednesday, December 1, 2010
Cooking Scallops With Chef Corey Comeau
We stopped in at Williams-Sonoma at Copley Place last night to catch up with Chef Corey Comeau of Stephanie's On Newbury and Stephi's on Tremont. Chef Comeau was doing a quick demo of seared scallops, one of our favorites and an easy meal for holiday entertaining. You may remember Chef Comeau as the winner of Food Network's CHOPPED competition. This version is both simple and makes for a great presentation.
The menu for tonight's dish.
Chef's Tip: Always order your scallops dry pack, which means they are not frozen or stored in liquid. These are U10 size, which is the largest you can get.
The cranberries are cooked in a port wine, which is simmered until reduced by half.
The squash was sauteed with butter and white onions. Because squash contains so much water, which is released during the saute, Chef never boils it.
The scallops are cooked over a medium high heat, 3-4 minutes each side, until caramelized. A combination of butter and oil (olive and canola) are used in the pan. They are done when firm to the touch.
The finished plate was beautiful ... and delicious. At the restaurants, the dish is served with a goat cheese spaetzle, which sounds fantastic. The arugala was lightly dressed with a mustard vinaigrette.
For dessert we enjoyed chocolate cupcakes topped with a buttercream frosting with a tinge of peppermint. Very nice.
Needless to say, the cupcakes did not last very long.
Stephanie Sokolove, owner of both locations, is known in Boston as the Queen of Comfort Food. Menus here reflect a cuisine that is satisfying and wholesome, with quality ingredients yet without pretension.
Stephanie's On Newbury
190 Newbury Street
Boston, MA 02116
Stephi's On Tremont
571 Tremont Street
Boston, Massachusetts 02118