Cooking Scallops

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 12 March 2019

⏱️ 8 minutes

🔗️ Recording | iTunes | RSS

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Summary

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This is Splendid Table Selects, our mini-podcast about the stuff that makes us better cooks and eaters. There’s nothing better than a properly cooked scallop, but they have a reputation for being temperamental and hard to cook. And sourcing the right scallop is as important as how it is cooked. Molly Birnbaum and her colleagues at America’s Test Kitchen have very strong opinions about scallops, so Managing Producer Sally Swift went to her with some questions.

Broadcast dates for this episode:

March 12, 2019

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.6	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:05.6	Hey, I'm Frances Lamb, and this is Splendid Table Select,
1:08.9	our mini podcast about the stuff that makes us better cooks and eaters.
1:17.9	What lives in a shell, swims in the ocean, has over 100 eyes, and is delicious.
1:24.4	If you answered scallop, you were right on, and if you didn't, well, now you have some good trivia at your next dinner party.
1:30.4	A well-cooked scallop, seared sugar sweet on the outside, but still kind of bouncy and creamy on the inside, is one of life's greatest pleasures.
1:39.3	Molly Burnbaum and the team at America's Test Kitchen have very strong opinions and a lot of good thoughts about
1:44.4	how to get that to happen at home. So Sally Swift went to her with some questions. Oh, and here's
1:49.4	another bit of trivia while we're at. This story ran on our show a couple years ago, and it is always
1:53.6	week after week, day after day, the most popular story on our website. Have a listen.
2:01.5	Hey, Molly Burnbaum, nice to have you back. Thanks so much for having me.
2:05.4	So I've been buying scallops lately, and I realize I know so little about them. What part do we
2:11.0	actually eat of the scallop? So scallops are really fascinating, surprisingly so.
2:24.6	The part of the scallop that we actually eat is called the adductor muscle, which is one small part of the scallop as a whole.
2:27.2	It's the muscle that helps it open and close its shell.
2:35.2	But there are many more parts of the scallop, ones that we never see in the actual grocery store, including the mantle and the row,
2:36.9	the reproductive glands.
	...

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