CLEVELAND, OH (WOIO) - It's one of the most ordered items on the menu at Chef/Owner Zack Bruell's L'Albatros Brasserie and Bar, not only for its buttery bite but perhaps because home cooks are intimidated by making scallops.
"People tend to not order things we make at home," said Executive Chef Jeffrey Thomas.
Top Chef fans know that cooking scallops can be a curse for contestants but Thomas said the mollusk is fairly easy to make.
"The biggest mistake people make is not getting the pan hot first," he said, as he started to prepare the seared sea scallops with Brussels sprouts, noodles and Pernod cream.
Pernod is an anise-flavored liqueur which is added to cream, clam broth and simmered shallots and garlic.
Once the pan was hot with butter that was just starting to brown, Thomas added the scallops and let them be until there was the perfect sear on each side -- it only took a few minutes.
The homemade noodles only took a few minutes more to cook before they were perfectly plated in a swirl with a flick of the wrist. The scallops were joined by the Pernod cream, shaved Brussels sprouts and topped with freshly shaved Parmesan and chives.
Despite Thomas's persistence that scallops aren't difficult to make (easy for a trained chef to say, amiright?), you can always order them for $26 at the brasserie.