Fish Fridays - Scallops

Let's keep the pressure on the mollusks. But this week, let's talk scallops. No sure, scallops aren't really from around these parts, but that doesn't mean some restaurants in New Orleans can't use them.

One of the number one thing we get asked is how can you cook scallops at home. The easy answer is you cant. This is because restaurants that serve the scallops you want to emulate are using day boat scallops or diver scallops. Day boat scallops are those which are usually harvested on boats which return to shore each night. The scallops are then rushed off to fish markets around the world. The scallops you are likely buying from the grocery store come from scallop factory boats. These boats dip the scallops in a chemical substance to keep them fresh and milky white for transport. That chemical inhibits caramelizing, and so you tend to overcook your scallops waiting on the color.

So either leave it to the pros or go diving in cold, Atlantic waters. But if you want good scallops in New Orleans, might we suggest the following:

Iris - Hands down, the meatiest, sweetest scallops in the city. The scallops arrive looking like albino filet mignons. Usually, Chef Ian swabs them down with a crisp, grapefruit butter.

Gautreau's - Peter and I have a huge crush on Sue Zemanick's refined take on motherly cuisine. Something about the way she creates such a crisp crust on her scallops makes us feel warm and safe. Then when she serves it with a bacon and corn relish, it is enough to make us want to take her on a date. But we are too nervous.

MiLa - We have talked before about the lunch menu at MiLa before, and on that prix fixe, occasionally, is a puree of squash or pumpkin with a petite dice of scallop that heightens the sweetness of scallops to a whole 'nother level. If you go for lunch (and you should), and this soup is on the menu, get it.

Where are your favorite places to enjoy the scallop?