with French Bread
250 mL ( 1 cup) 15 mL ( 1 Tbsp.)
chopped tomato minced garlic
250 mL ( 1 cup) ale 900 g ( 2 lb.)
or beer mussels,
of the deep
125 mL (1/2 cup) scrubbed and
clam juice (about 40
75 mL (1/3 cup) mussels)
4 slices French
parsley baguette, 1/2-
Preparing seafood is easier than you think
30 mL ( 2 Tbsp.) inch thick and
fresh lemon diagonally cut
By T. Foster Jones Combine first 6 ingredients in a large
stockpot; cover and br ing to a boil.
HOW MANY TIMES have you walked by the paid professional chefs at expensive restaurants. Add mussels; cover and cook
Seafood Road Show at your local Costco, with Fortunately, I have learned since then or until shells open. Remove from heat;
its displays of fresh fish and seafood, and that not only can the average cook (moi) discard any unopened shells. Divide
thought, “Gosh, I love (scallops/lobster/mus- achieve pretty stunning results with a mod- the mussels and broth evenly between
sels), and these prices are so good, but I just icum of effort, but you can do it at prices far 2 shallow bowls, and serve with
bread. Makes 4 servings.
don’t have the slightest idea how to prepare more reasonable than Chéz Pretentious Bistro
(it/them),” and reluctantly passed up on the down the block.
opportunity. I admit, for far too long this was Easy to prepare, and even easier to enjoy,
my approach. Seafood just seemed so, well, mys- here are three of my favourite recipes. Bon
terious, and better left in the hands of highly appétit! C
Asparagus with Scallops,
Browned Butter and Prosciutto
450 g ( 1 lb.) white asparagus, 2 mL (1/2 tsp.)
peeled, or green asparagus finely grated
50 mL (31/2 Tbsp.) lemon zest
unsalted butter 30 mL ( 2 Tbsp.)
30 g ( 1 oz.) thinly sliced fresh lemon juice
prosciutto, cut into 60 mL (1/4 cup) chicken
1/2-inch-wide strips stock or canned
450 g ( 1 lb.) sea scallops low-sodium broth
Salt and freshly
11. Cook the asparagus in a large saucepan of boiling salted
water until tender, about 8 minutes. Using tongs, transfer the
asparagus to a colander and leave the pan of water simmering
on the stove.
2. Melt 15 mL ( 1 Tbsp.) of the butter in a large skillet. Add the
prosciutto and cook over low heat until crisp, about 4 minutes.
Transfer the prosciutto to a plate.
3. Melt 30 mL ( 2 Tbsp.) of the butter in the skillet. Add the
scallops, season with salt and pepper, and cook over moderatel y
high heat until browned, about 2 minutes per side. Transfer the
scallops to a plate.
4. Add the lemon zest to the skillet and cook over moderate heat
until browned, about 1 minute. Add the lemon juice and simmer
for 10 seconds. Add the stock and simmer, scraping the bottom
of the skillet, until reduced to a rich glaze, about 3 minutes.
Swirl in the remaining 2 mL (1/2 Tbsp.) of butter. Return the
scallops, along with any juices, to the skillet and cook over
low heat until heated through.
5. Return the asparagus to the simmering water to heat through.
Season the sauce with salt and pepper. Using tongs, transfer the
asparagus to a large platter and spoon the scallops and sauce over them.
Top with the fried prosciutto and serve. Makes 4 servings.
22 700 g (11/2 lb.) 45 mL ( 3 Tbsp.)
lobsters canola oil
45 mL ( 3 Tbsp.) Salt and freshly
rice vinegar ground pepper
2 mL (1/2 tsp.) 1 bunch (160 g/
soy sauce 6 oz.) water-
1 mL (1/4 tsp.) cress, large
finely grated stems discarded
fresh ginger 1 Hass avocado,
Pinch of sugar peeled and cut
11. In a large pot of boiling water, cook the
lobsters until they turn bright red, about
13 minutes. Drain and let cool. Twist off
the tails and claws. Crack the claws and
remove the meat; cut into large pieces.
Using kitchen scissors, slit the tail shells
lengthwise up the center and remove the
tail meat. Remove the black intestinal
tract and discard. Cut the tail meat into
2. 5 cm (1-inch) medallions. Cover and
refrigerate the lobster meat.
22. In a large bowl, combine the vinegar
with the soy sauce, ginger and sugar.
Whisk in the oil until emulsified, then
season with salt and pepper. Add the
watercress and lobster, and toss gently,
then add the avocado and toss just until
dressed. Serve chilled.
Make ahead: The lobster meat can be
refrigerated overnight. Makes 4 servings.