Perfectly Seared Scallops
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- čas přidán 11. 07. 2024
- A quick demo video showing you how easy it is to cook Scallops at home. After watching this video you will have a full understanding in how to cook scallops just like the Chefs do in their restaurants. No need to go to the fancy restaurants anymore. Cook these and you will always be the star of the party. Hope you enjoy, like and subscribe. Please share this video if you do.
- Jak na to + styl
Very useful tips, but I think it's also important to mention the scallops should be dry before searing.
this guy is right
Totally. Crucial step. And room temp as well. Video could be better.
W C
How? Like Pat them dry with a paper towel?
kirstie b yeah
@@heyoimastrid Hair dryer.
Fantastic recipe! My wife is going through breast cancer treatment and does not enjoy most foods. She loved this, paired with some garlic infused angel hair pasta! 😊
I love that you did this all in real-time unlike most cooking videos that skip the in between that I feel is important for beginners.
I have been a chef for 45 years and I thank you for continuing applying the love in you chosen trade.
In my five years of cooking scallops, I never knew of searing the larger end of the scallops first. Also, I didn't know about the pepper burning. Thank you so much for these great tips!
u spent 5 years of cooking what exactly? because i have 0 years of professional cooking, and these tips are basically self-explanatory
@@lostpockets2227 lol
@@lostpockets2227 lmao
@@lostpockets2227 She didn't say she had a problem understanding the tips provided. She learned something from watching the video. That's why we watch, to learn. Not to criticize people about a subject we admit we have minimal experience with. Bon appetit!
You can get an even better crust by leaving the scallops overnight in the fridge being pressed in linen with a weight to remove extra moisture, before air drying them prior to searing, allowing them to form a very light pellicule ( Like Gravlax )
Most " diver scallops " have water retention chemicals added to them, which is why most folks have problems getting a good sear ( too much water ), as a chef, I would press sheet trays of scallops overnight
I also like avocado oil for searing scallops, oil, has a smoke point of 520°F
1000% correct
You can't remove the water from a wet scallop. Your idea simply dries the surface - briefly. Simply towel them off quickly before searing probably works better. If you buy from a reputable vendor, you will more likely get 'dry' scallops. To test if your scallops are wet or dry, put one on a paper towel, place in microwave on high power for a few seconds. If it's wet you will see a lot of water on the paper towel, if dry, very little.
@@DukeofHesse-he7bu It's almost like you don't understand how a cooler works
Your great not trying to "show off' just a normal guy helping normal people....Thanks for keeping it real
This is one of the best videos about searing and basting in general that I've seen on CZcams
I've attempted to get that sear on a scallop for years I even stopped buying them because they never turned out like I wanted. This demonstration was just what I needed. Mine finally have that crisp sear on them. Terrific
I wonder what you were doing before. Microwaving? This is not rocket science
My GOD this looks amazing! Thanks for posting this!!!
You completely took the mystery out of Seared Scallops! Thank You soooo much!!!
Just tried making this... soooo delicious! THANK YOU!
I followed your directions, and it came out PERFECT!!! Thank you!!!
I cooked this over the weekend and it was the best scallops I’ve ever made. The wife loved it, too. Thanks a lot for the video!!
You made scallops? You must be a scallop..
@Michael you are a scallop
You make it look so easy. You are truly a wonderful human being for sharing your knowledge & I am very grateful. Thank you kindly chef.
WOW! These were AMAZING! Best thing I have ever put in my mouth....EVER!. I have had food from all over the world and I consider myself to be a budding chef, but not a really good one by any means, but this was truly the best thing I've ever had.Thank you so very much.
That technique is masterful. I've been trying so hard for decades, as to how this is achieved.
Thank you.
You just be slow... Not hard to figure that out...
Decades, huh? Yeesh.
Beautifully prepared! Easy enough for me to try at home. Thanks.
What a wonderful video, and understandable way of communicating. This chef is fantastic!!! Patient, in love with his food and with his viewers. Simply… OUTSTANDING!!! Thank you so very much. Made my culinary day. God Bless you all.
Never cooked scallops before so this was really helpful i was able to make sear scallops in walnut oil with a white wine maple sauce for my 4yr old son he loved them so thank you
Bro. You start that shit at 4 and you’ll be cooking human baby over orchids from Easter island for his 14th birthday.
Lovely...and the risotto recommendation was spot on. Thank you--something even hubby is willing to make.
I've watched this loads of times. You explain things really well and your food looks lovely. Thank you xx
Kirsty Moreland 😊I'm happy that it helps
This is PRECISELY the video I have been looking for!!! I have failed numerous times in an attempt to prepare scallops like you get in a restaurant. Thanks for sharing the secret!
Thanks for the video! I made scallops for the first time instead of dining out for them and they turned out beautifully.
So interesting! I’ve watched about 5 videos on YT cooking scallops and they all used a butter and oil combo.
I’m making a dozen sea scallops for my husband tonight for his birthday as they are his favorite. And mushroom risotto 😄
FINALLY someone points out that pepper burns in a hot skillet/pan, when frying!
you can go check out gugas actual burning pepper experiment. that might change your mind
«Burned» ground pepper tastes great so I don’t see the problem
When you’re only cooking something for a minute to two minutes, you really don’t have to worry about burnt pepper.
@Dewayne Wilson usually the «professionals» makes the worst tasting food so...
@Dewayne Wilson Lol. I even make my short ribs medium rare, just a couple of days ago. It takes 3 days for me to make it. You have no idea! Chefs have to make the food the exact same all the time, no time for experiments. I however never makes a dish the same way twice, always experimenting, always improving.
The fact you suggested a dish, specifically risotto, as a accompaniment dish is greatly appreciated.
Finally….one of the best “How To” videos on seared scallops. Very good!
Alinea’s doing takeout that you assemble/reheat at home for COVID, so I used the directions from this video to help make sure I nailed it. They turned out AWESOME. So easy to do too. Thanks so much!!
Chicago!
Wow looks really really good! Love that you seared them with thyme and butter, right combo there. Delicious!
not sear, basting them with thyme and butter.
Great video! Now I can finally be the home chef I've always dreamt I'd be. 👨🏾🍳
Absolutely Exquisite! I down right love these scallops!
Nice one, all the info in real time. Cheers mate.
I like clarified butter as cooking oil for seafood. Super high smoke point and subtle flavor with low risk of turning into transfat.
I did it two days ago as you explain and they were amazing. The butter with the time is a good mix for the scallop. I will keep this video for life
Thyme
I made this for the Mrs. turned out perfect, I added fresh steamed broccoli and scalloped potatoes. Super easy & delicious.
One of these days I will get fired for watching these videos at work. :) It's 3 pm. and I'm sitting in my office licking the monitor.
Ryan Do 就
You're fired...your boss
Our only difference is that instead of licking the screen, i am giving myself a good time, if u know what i mean
i think you need to work in a kitchen!
Steve Washington lol
Damn good job on this. I watched about a dozen videos and this is the best for this recipe. I used ghee, as it has a higher smoking point and the resulting scallops (about 2.5 minutes) were Exquisite!! Thank you so much.
MEDICATED GHEE!😎
Outstanding! I love seared scallops, I order them in any restaurants, I cook them at home. But this preparation ... I am blown away. I can't wait to try this method. Thanks!
Hope you love it
Wow, it's so good and I do not it's that easy to make such a nice panfried scallop. thank you, Chef.
Thank-you for this video I'm cooking scallops tonight for my partners special Birthday meal as he said he has never had them and requested them, I've had them but not cooked them. This has made it so much easier for me, wish me luck. :)
How were they ?
Super helpful, my dream is to be a Michelin Chef in the future and I'm trying to get as many tips as I can, thank you for explaining and showing so well!
Yeah that's my dream to! Good luck my friend! This comment was 2 years ago so how you doin?
How's your chef journey going?
The times are consistent with many videos. A minute and a half on the first side and 45 seconds to a minute on the other 👌🏼
I Love this Guy! Listen to his voice. He's Very Sincere
Nicely done. I've been cooking scallops for years on the range. You have done a great job at making it very simple and easy. Kudos to you Chef!
Another note: you cannot sear scallops that are treated with chemical plumpers like Sodium Tryployphosphate. If your scallops say "water added" or the ingredients on the back list anything other than "scallops", they will not sear. BTW, that banned ingredient list includes "water". If it says water on the ingredient list, it has been treated to keep the scallop white, and increase it's weight. IMO, they taste metallic.
It is near impossible to buy good scallops at your regular market. Never buy thawed scallops from the seafood case. They are almost surely treated. EDIT: same deal with shrimp and fish (especially cod). Check the label!
High quality scallops have a mild sweetness to the flesh
Thanks
Thanks! Just checked the frozen pack I bought . Ingredients: SCALLOPS. Maybe thats why SO expensive.
You want what they call "DRY" scallops and NOT "WET" scallops. Dry scallops are untreated natural scallops. Wet scallops are treated with preservatives like tripolyphosphate. Check the ingredient. It should only state "Scallops". The price is a lot higher for DRY scallops and the taste is a lot superior.
Also, DRY and WET Scallops has nothing to do if it is physically in water or not.
Thank you for the tips. I did cooked for my husband and he said to me that was good.
I somewhat tried this. Used diff herbs and vegetable oil and added unsalted butter at end with light salt and a pinch of pepper. Wow. Nailed it
The best scallops I've ever eaten were in the town of Wellfleet in Cape Cod. I would work summer's there in restaurants and the scallops were sometime only hours old. Super sweet and tender. You could bake them with no seasoning and they were still fantastic. To this very day, even in the best steak houses/seafood restaurant in NYC, I'll never order scallops because they fail to measure up to what I remember.
Yummm
Interesting technique, I’ll have to try it out. I typically prefer double sear for added texture but I’d be willing to give this a go.
Most likely if you’re doing this, you’re scallops are overcooked.
@@carajentzen5049 Nope, I’ve been a chef for 10 years in fine dining. It’s just a different technique. I could keep the center raw with a double sear if I really wanted to. All you need is a cast iron and a gas range.
@@carajentzen5049 Not sure why so many people find scallops so hard. Cast iron skillet, high heat, ~1:45-2:00 per side, perfect every time. If you want the center more raw, increase the heat slightly (so you can still get the same crust) and reduce the cooking time.
I tried it and they turned out fabulous thanks for the video great job 😀
Beautiful video! Gorgeous scallops! Thank you for posting!
Exactly what I am looking for....just watched a dozen of these.....but this is the one. I want the scallop to be the star-----not the wine; not the garlic, not even the butter......THANKS!
I made this last night with 4 cheese risotto and asparagus with mushrooms. Thank you so much for this video! My Scallops were perfect.
I just made some scallops today, with the guidance of this video! Thank you!
You are asian!!?
Wow! So beautiful and easy! Thank you so much! Love the final touch! So artistic! 😍❤️😍❤️
Looks good chef. A few tips from me. Salt the scallops first. Just a light coating all over. Leave it for about an hour so some of the water is drawn out, then pat them dry. It gives a beautiful firm flesh and I'd recommend doing so for any fish. You don't need so much heat in the pan. A medium heat will allow for more even cooking. Get the oil hot in your medium heat pan then, 10-15 seconds after you put you scallops in service side down, put a knob of butter (and your herb of choice, tarragon stalks for me). The dairy in the butter will caramelise and help give the scallop both flavour and colour and at the same time, the milk that evaporates from the butter will steam the scallop on the inside. After about 90 seconds, turn that beauty over and give it a squeeze of lemon and another minute in the pan. The basting is not an essential element of your technique and, actually, in a busy michelin star kitchen, is not common. The chef will be concentrating on the garnish and/or various stages of other dishes, basting scallops continuously will get her/him a roasting from the head chef for fucking about. For a real magic touch, make sure you have the roe of your scallops. Salt them over night (seperate from the white flesh) in plenty of sea salt, then dehydrate them (if you have a dehydrator!) Now blitz them in a processor with the salt. You get this stunning bright orange scallop salt. Serve with blood sausage and candied tarragon. One of my favourite dishes.
I have 2 whole scallops, and I think I'll do the salt move with one of the roes! Thanks for the idea! I do have a couple dehydrators asking to be used!
IMO salting scallops for 1 hr is way too long. 10 min tops.
" Serve with blood sausage" You lost me right there at the end.
respectful, insightful and delightful comment!! youtube needs more people like you
@@Silmerano you tried that?
Not burned. Jeeze. They're perfect. I think the same people that think they're burned are the same people that say the char on a proper Neopolontin pizza is burned.
Rob I think they are the type that like the blame everyone else. lol. Glad you enjoyed the vid and thanks for the feed back
Rob : Neapolitan pizza is burned in spots. & cooking olive oil, turns it bad for your health. Coconut fat, lard, & peanut oil can withstand high heat.
Because neopolitan pizza is in fact burned in some spots. (You know, the spots that are BLACK.)
I just made my own scallops with a broth, garlic, some chili, a little curry and lemon absolutely FANTASTIC and yes you want the surface somewhat like that its gorgeous.
a tad bit overdone actually. my friend who is top chef from the coast where these things come from would say those are a bit overdone...think his oil was too high , cuz the sear didn't go thru very far but burned quick.. u want the brown sear but he almost burned them
Thank you for the Detailed video for cooking scallops - it was Aweesome! I just subscribed to your site.
I can’t believe I’m just TODAY 5/5/2021 seeing this wonderfully informative and well executed video. ❤️ Thank you for this!
Perfect! (I just ate my smartphone watching this)
lol
Hahahahah
Oh such a great vid! Thank you so much! I have ten large sea scallops in my fridge right now! For tonight.
I was going to use an amateur chefs creole recipe, which cane in as number one from my CZcams research.
Not any more! I think you just saved my $20 investment from a cooking “fail”.
I gather that I would have over cooked them by trying to sear both sides as opposed to the brown butter/oil basting method you’ve demoed.
Cheers
I am a Chef of over 30 years. You nailed it!!!
Respect knows 🙏🏻
That was beautifully demonstrated, THANKS!!!
I tried this method out the other day, but I replaced the Thyme twigs with Tarragon instead because it gives the scallops a more fresh seafoody taste. Other than that they were amazing. Thanks!
jinn194 how long did you cook it 9n each side?
Yeah thyme is for meatier flavors
I didn't have any thyme or tarragon so I had to use a ratty old thistle from my back garden. I have an appointment with the surgeon next Friday at 10:30 to discuss my options.
Cooking with a fire is far superior than cooing convection or electric stove top.
@@a_wise_young_man752 So So Funny
Looks amazing! Also, for anyone who doesn't want to two-and-do, you can use high smoke point pre-heated cast iron to cook these instead. You can cram all of the scallops in about a 10" pan, leaving at least an inch and a half between them in every direction. Cast iron holds onto heat extremely efficiently, and therefore you can drop them all in at the same time. Just make sure you get a good tilt-baste going on once the scallops have stuck to your pan. For those of us with well-seasoned cast iron, this could be an issue lol. I still recommend stainless steel, as in the video, simply because the two-and-do allows ample room, and adhesion for the tilt-baste method, which is crucial for scallops (and salmon steaks as well).
Fantastic! A+, thumbs uppity-do :)
DUDE, GET YOUR OWN SHOW!
Dry packed scallops are the way to go . Great presentation.
Lovely...it's all about the right pan. Thanks my friend ☺
Finally someone cooks a scallop for longer than 20 seconds!
Whoop Whoop died...laughing
Why? A quality scallop can be eaten raw. The seer is only for presentation and infusing a hint of nuttiness from the butter. Do you eat meat well done?lol
Lane Shurtleff no I like my meat medium rare but if I did like it well done then that would be my personal choice. Only a food snob would eat a scallop raw coz they taste discusting. (That my personal opinion) Anyone with half a brain would know that cooking them is the better option. I've been diving for scallops for years and I've eaten more scallops than your average joe. If you want a good recipe for scallops here's a good one. Scallops, white wine. Garlic, Bacon, cream, cheese, tiny bit of English mustard, chopped parsley, I've made that dish for years and everyone who's eaten it has loved it and belive me those scallops get cooked for a good 3-4 minutes.
Whoop Whoop cooking this recipe in 2018. Thanks
Whoop Whoop I geek adding cream would really assist the scallop, searing is whatever and may be too tough. How does the cheese play in this recipe, As a sauce?
send me a photo also "ha - ha" lmfao sounded so forced that laugh
I thought it was nervous and cute
Going to do cook so giant scallops this week . Thank you for the recipe..
There is no fish market where I live, only 2 grocery stores and only one of them has scallops. Not much of a choice. I didn't realize scallops were so expensive, but ... if I want to try preparing scallops, then I'll have to pay it, right? So, next time I go to that store, think I;ll pick some up. Thank you for this video ... it was very helpful to someone who has never prepared them before. I found one small package of scallops today!! Now, we need a risotto how-to ... I've never had risotto, either.
Since this is at high heat you would want a high smoke point oil. Canola would work fine. Make sure scallops are room temperature before you begin (Salt right away while waiting for them to warm up, will draw out some moisture). Then dry completely with paper towel before frying. Don't be afraid to use a probe thermometer to check doneness in center. Should be at least 115 F before you take off heat, carryover heat to 125-130 F and should be opaque and no longer translucent.
Great technique. Thank you. I have access to good quality scallops in my area but sometimes they may be a little smaller than what you have here. What are your thoughts on the best techniques for cooking more than one could get into a pan, say two or even three batches? Should pan be clean at start of each? Cheers!
Trick for seared Bay Scallops: season with salt, and sprinkle (light) one side with table sugar. Only enough to induce browning. Place the scallops sugar-side down on hot pan with minimal neutral oil, then sear for a minute. Now cover up to to a minute (depends on scallop size). Flip/toss to get the other side a little brown. Done.
This also works for shrimp. Just adjust your time.
You made this recipe easy to understand and follow. Delicious, restaurant quality scallops at home.
Been a while since I cooked Scallops chef ease, fantastic video refresher I've subscribed 😎🙏. Also fresh mussels with garlic, shallots and white wine sauce is another favourite of mine.
90 seconds one side 30 the other if there a decent size scallop, and make sure they are dry before starting. Leave to rest before serving up.
YUM!!!
+Ariel Like this? check out some of my other vids..
vygbnugn. kiim.da cv .x
I enjoyed the way you speak! Easy going, beautiful. Hope you're well during these times of transition. Greetings from Berlin.
Bro! I love all your videos...very informative and simple. Gonna make this tonight! Hopefully it looks as good as yours🤙🏻😃
Also patting the scallops on a towel or napkin will help with a nice carmelized scallop. Wet scallops don't brown well 😉
He didn't have that problem, I never have that problem. Save a forest and ignore dis-proven advice.
scallops are ~75% water by mass anyway--you think drying off a few millilitres of water from the surface is going to make much of a difference?
@@alquinn8576 Yes.
Who knew a guy from a tire company could cook like this!
I see what u did there sir !
I think you're right. Both my husband and my girlfriend would enjoy this.
Love the butter basting with the fresh thyme, finish with fresh lemon juice for sure...good job chef
I really like this guy, and I really like his video.. but does anyone think about "McLovin" from "SuperBad" the movie when he talks? ;)
Absolutely. He sounds like a grown McLovin, wass freaking out trying to figure out who he sounded like.
Thanks!
Excellent ! Please tell me, which oil did you use to fry the scallops in.
Thank you,
Stan
Olive oil most likely
Canola oil probably oil isn't so green and would also burn in such a high temperature
@@liveyourbestsoftlife5705 nah maybe grapeseed olive oil smoke point is too low
@@liveyourbestsoftlife5705 definitely not EVV - it was very clear - possibly/maybe a super light olive oil but I still doubt that - could have been a mixed Avacado Oil + other vegetable oils - grapeseed is pretty clear
I did just as you've said. Presentation too.
Scallops were smaller though (no fishmonger nearby) but it all turned out goooood. Very good.
The best part was the eyes wide open of my gf at me flexing haute cuisine and the ensuing desert about which i will NOT say a word.
Recommend.
It has been so long since I had good scallops...time to look up good seafood places.
Everyone contestant on Hell's Kitchen: "WRITE THAT DOWN. WRITE THAT DOWN"
and still fail XD
Wipe that drip!
Were you watching a porn film?
Lmao that drip was really getting to me.
Those 2 drops were annoying af!... bothered me severely
Settle down Francis.
Terrific. Your execution and explanation are top notch.
Nice wee quick video thanks very much I love scallops one of my top food could eat them all day everyday ;)
No one needs to go to a restaurant to cook their scallops the way this chef has done; you can use his recipe
I guess we just can't appreciate well executed cookery without imputing that one can do it better. Drop the egos, please. He actually didn't do too shabby. We could pull out flaws from our perspective but could we just give him his props? From my understanding you pat dry the scallops after pulling it from refrigeration. Let's think of the rhythm of a virtual dinner service acknowledging that seafood is highly perishable. Pulling the scallops out just in time to pat them dry. Season sea salt and white pepper (to keep the uniformity of color). Heat the pan before adding any oil with a higher smoking point. I usually infuse ghee with canola oil or just straight canola oil. When I start to see a little smoke, place a few scallop pieces fat side down. Don't overcrowd or it'll create a "steaming effect" which isn't conducive of the maillard effect within the searing process. Leave them alone and don't flip them for 1 1/2 mins (2 max) depending on the heat of the pan. The protein will give when it's ready to be flipped. I always say that the food controls the cooking, not us. We're merely maestros of its wonderful symphony! Once they are turned over, you could add some thyme sprigs and/or tarragon to season the oil and base the scallops with it. About 45 secs out of completing its cookery, add some cold chunks of butter to mount the scallops towards the end. The milk solids will brown but not burn. You want nuttiness. Also, you can control the amount of heat on the pan by taking it on and off the fire as you see fit. Overall, my man did pretty darn phenomenal! He could've turned his scallops over probably 15-20 seconds sooner since basting the hot oil would further encrust it. And he need to wipe the drip at the end during plating. Good job my dude!
Brittany Porcher Chef Much 😉
i Agree ....
if he would have went to the trouble to to prepare them for me i would have gladly Eaten Them....i mean we can Critique his technique , but how Did they Taste? let's not forget to give the Scallop a little Credit , anyway i think he Did a Fine Job .......
Maaaan you got some serious and simple cooking skills
Nicely done and no smoke alarm wailing in the back ground!
Ramsey would say wtf is that hood garden on top of my scallop!
Fuck Ramsay :)
So?
ramsey the troll chef
My exact thoughts, not to mention he didnt slice scallops in half before searing, also ramsay likes to cook his scallops in a clock motion. Once the last scallop reaches the circle, you know where to start flipping them.
it was at this moment @ 2:10 he thought he became a "michelin star" chef.
oh man you made it look so easy delicious. thank you
lovely a sauce would round it off perfectly