A bi-valve is a type of shellfish that has two opposing matching shells. such as oysters, clams and scallops. When choosing scallops, make sure that they do not have a strong aroma; rather, they should smell fresh, and it is best to work with dry-packed scallops. Be careful when shucking the scallop. Remove the roe and discard it, and remove the tiny muscle from the scallop as this can ruin the cooked dish. Finally, allow them to sear in the pan, but don't allow them to overcook because they will become rubbery.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."