SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Vložit
- čas přidán 26. 07. 2024
- Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
APRON: amzn.to/37rXqgC
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
LODGE CAST IRON SKILLET: amzn.to/3jw4oVf
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
4" NONSTICK SAUTE PAN: amzn.to/3mWF5h3
FOR THIS RECIPE YOU'LL NEED:
▪Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
▪High smoke point oil (enough to coat the bottom of whatever pan you're using)
Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in large cast iron pan over med-high.
Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.
SCAMPI SAUCE
▪30g or 2 1/4 tbsp olive oil
▪40g or 4tbsp shallot
▪5g or 1 3/4tsp minced garlic (about 2 cloves)
▪pinch chili flake
▪3g or 1 1/8tsp ap flour
▪75g or 1/3c dry white wine
▪100g or 1/3-1/2c clam juice
▪60g or 4 1/4tbsp cold butter
▪Zest of 1 small lemon
▪5g or 1 1/3tbsp chopped parsley
▪pinch salt
Wipe out pan well then whisk oil, shallot, garlic and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze. Bring to a simmer to reduce the liquid and thicken (about 30 seconds). Add clam juice, turn heat to low and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and pinch of salt. Stir to combine. Serve over scallops.
#searedscallops #howtocookscallops #scampisauce #scallops #seascallops
|| MUSIC ||
------------------------------
bensound.com
------------------------------
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
Trying this on Saturday for sure
Internet Shaquille what’s up!? I love your videos. I’ve been getting served a lot of them...happily. I hope you do give it a try. Let me know how it goes.
this is all the validation I need as a first time viewer of this guy's channel.
How to put scallops in a marinara
@@annavivona2180 step 1: grasp scallops firmly in one hand
Step 2: hove your bescallopped hand over a pot of marinara
Step 3: release your grip on said scallops
Salt to taste.
First learn to pronounce them correctly scall
Not scal
The universe is crazy, I just found your channel today. But the week before mother's day I made my mom scallops from whole foods in St. Louis with basically the same recipe. Only difference is I used the water from the thawed scallops as stock and used butter for the whole process instead of oil. No parsley but I finished with cilantro and fresh lime juice.
You have a knack for making things super accessible. This is something I never would have thought to try, but I'm definitely going to try this for dinner next week!
I hope you do, let know how it goes
My preference is clarified butter for the sear. (I've only tried bacon grease and ghee)
This looks delicious.
Thanks, Brian 😚 You’re like a favorite nephew - entertaining and clever 💚 Love how you combine gourmet & ordinary ingredients cause you have no shame 😆 Not to mention your tips and tricks ☝🏽 Lastly, your use of disposable “to go” containers as ingredient portions reminds me of my beloved late Mother. Keep it up and your dance of dish delight 💚💚💚
I love when you mentioned Bob's Seafood Market, "in St. Louis," as I realize that's where I happen to be and my eyes light up lol (I'm a college student).
bobs is great! Expensive but great
the clam juice reaction had me 😂 😂 😂 Killing it as always Brian!
Gretchen!! Thank you my friend.
This is the one dish I always look to order at a restaurant as I've never understood how to cook them at home.
Once again you've provided all the perfect detail to make this easily accessible.
Thank you. Thank you. Thank you!
Thanks for watching. I hope you try
Fantastic job on these scallops, and the sauce! Your a very inspiring cook!
Thanks smoky ribs!
I was thinking about scallops just last night - perfect timing! Can't wait to try this!
Thanks for sharing this one. This was my first scallop attempt and I’m really happy with how it turned out!
Very nice your vidéo . Well made . Looks delicious. Keep on! Can’t wait for the rest 👌🙂
I make scallops often - this sauce looks like something yummy to try instead of my usual burre blanc. I LOLed at your 'bris' comment! I always remove them, but cook them for my dog :)
"I'm gonna give that a quick little bris with the fingers." 0__0
Not sure if people will like or hate that bit. I love a good briss joke tho
Captain Pretentious, you mean 🤣
#circumscallops
Can't wait to make'em!
God bless you Brian Largerstrom!
Bang Bang Bang
Another banger. And to think I thought I was cooking scallops correctly. Thanks dude
I hope this process works for you
"I'm gonna give that a quick little bris" hahahah
The level of detail is amazing.
Much appreciated
I cannot stop watching this channel
Love it
"...a quick little bris." And that clam face did nothing to sell the juice. lol... Fettuccini Alfredo, with fresh or homemade pasta, topped with pan-seared sea or bay scallops is a regular comfort food in my house. You threw me off with your scampi, which I've always known as shrimp or prawn or Norwegian lobster. But shall definitely give this a go very soon. May is lobster month, and this will be a great lead-in!
Lobster w/ scampi is one of favorites
Simple done good, gotta try that sauce!
So I made this recipe and both scallops & sauce were AMAHZING!! Great method on the scallops - I did sub thyme for the parsley bc that's what I had. Used Bob's Red Mill C4C to keep it GF and went large - made Ramsay's Potato/Ricotta gnocchi using GF flour and some fresh asparagus...JFC what a delightful spring supper. Thanks for the recipe - this one in particular atm but all of them collectively. Love from suburban Chicago!!
Your videos are always on point. Keep up the great work.
Thanks Kyle!
Another perfect recipe. I used fresh scallops, which unfortunately we’re about $33 a pound where I live. But this recipe was so easy and the scallops were probably the best I’ve ever had! Thanks Brian!
Love your cooking tips.
Great work!
You convey on-the-job expertise in a fun and relatable way. Your traditional yet creative style is appealing to those with a variety of skill-sets from the home cook to a CDC at a casual-fine dining spot. Also you appear to have adapted your video presentation/editing style from some of the more exceptional content producers on this site while still maintaining a refreshing air of originality, which is an accomplishment in and of itself. You're a gem sir, and my wife and I look forward to enjoying more of your videos.
Thanks.
Thanks very much for the kind words Matthew
You sure bring something special to your videos that makes me keep watching your videos. Amazing work once again. I like that your Channel is such High quality.
Man thanks a lot for the nice comment
Looking forward to trying this one!
I hope you do, thanks for watching
I've been waiting for-ev-er for this video! Ok, a few days but still. Love scallops, love making them at home. Can't wait to try your recipe!
I hope you do, let me know how it goes
Thank you for providing content😉
Thank you watching and commenting
Oh my goshhhhhhh. Getting scallops and wine for tomorrow's dinner. Another great video, maker o'the content!!
Thanks for this! Been talking about making these with some for a while, no excuses now :)
Give them a try!
I love what you do man! I have yet to watch one of your videos without busting out into a huge grin at the end. You are uber talented AND entertaining. Go on with your bad self!
GREAT Brian! Next weeks meal.
"Shout out to Bob's!" I miss Bob's, nothing like it here in Phoenix. My Saturday rounds were Wine Merch, Bob's and Global.
Yeah that’s the golden trio of fun STL food stores haha
Well done!
I love scallops! I will try your recipe, the sauce looks delicious! 😍
Let me know how it turns out
i appreciate your channel! keep up the great work!
Thanks very much. I appreciate you watching
Very cool
There’s going to be a run on scallops this weekend 🤣🤣
Haha they are pretty dope
Bob's Seafood 🙌
I just found out your channel and I'm just loving it, you're very direct with the informations but also very charismatic, it's going to be awesome seeing how much you're going to grow up in CZcams in the next couple of months. God luck man 🙂
Thanks for watching Henrique!
Seriously, the coolest channels ever and by far the best CZcams chef! 👨🍳 It’s so fun to watch you! Keep up the superb content! I love binging your videos !!!!❤️
Wow, thanks again for being here
Wildly informative
Thanks Dan!
Doing this tonight!!! Can’t wait
Godspeed! Let me know how it goes.
Thanks!
Love your reasoning explanations for why you do things. Ie: Cold butter v room temp. Will be trying this!
Awesome I hope you do.
Your face tasting that juice was the best thing about the video. Delicious scallops a close second 😂😂😂
Thanks for watching
@@BrianLagerstrom love your channel! Maybe someday would you think about doing some gluten free recipes?
For sure. My wife is gf and I’ve gotten a lot of requests for it. Just have to figure out the right foods to make.
@@BrianLagerstrom sweet! Looking forward to it. Also, hello from Ireland 😊
First time viewer of your channel. While researching the best method for this recipe, I found that you and America's Test Kitchen rivaled in technique. I was so impressed with your style and expertise that I became a subscriber after watching this video. Thank you for sharing your knowledge with us.
Love this video!! Thank you for sharing.. I think I'll make scallops tonight :)
Good luck
I actually do a balsamic reduction when I do scallops for a sauce. Very rich and simple!
I have NEVER heard another cook say that about the phosphates! Is is SO important to tell your viewers this. 😊
You've dethroned Brad Leone and are my new fav CZcams cooking dude.
For all of you who live far from the coast, make it a point to travel to the coast and enjoy REALLY fresh seafood. Clam juice from a bottle can't compare to freshly raked clams. Likewise scallops. Great video, Brian.
literally just bought a box of frozen Hokkaido scallops and you posted this. Gonna give this a try this weekend!
Sounds like dinner!
We made this recipe with my 10 year old! It was amazing!
love good scallops
just in time for Mother's Day!
Awsome job! They taste bad ass!
Thanks for trying them!
NOTIFICATIONS GANG
Woo woo!
Love the bris joke ✡️✂️😂
We must try this in Russia too. Thnx!
Cheers Russia!
Been sub'd and enjoying the content. I like the minimal aesthetic in the kitchen. It keeps your focus on the recipe/food. Tell me you re-use those simple plastic tubs that keep that clean/simple look.
Definitely. They’re my Tupperware.
This is excellent. Especially the sauce! Try Maldon salt and clarified butter
Clam juice is dope! I will definitely be trying the recipe out.
Thanks Jon and thanks for watching another video.
@@BrianLagerstrom obligatory comment to help the engagement/algorithm
I love scallops and made this dish tonight. First rate!! A shout out to Carino's Seafood here in Williamsburg, VA where I got the scallops. A very small Mom & Pop but always with great stuff.
It turns out, Bri’s scallops look like they taste very, very, very good.
Thanks dog!
Yum yum yum
That sip of the clam juice looked like an emotional rollercoaster
Hahaha that’s how I’d describe it
Naisu
Bri: *goes in for a sip of clam juice*
Me: Huh, maybe it doesn’t taste as weird as I thought.
Bri: *That face*
Lol
It’s a lil briny on its own haha
@@BrianLagerstrom Is it very seafood/fishy tasting? My relatives stay far away from salmon for this reason, and I'd like to try making it but anything remotely seafood-ish is an instant dislike from them. Thats why they like Scallops
We should definitelly call for a Clamatto challenge
dude i love your sense of humor! its like videogamedunkey if you know him lol FOKEN HILARIOUS
I’ll have to check him out. Don’t know it
Thanks tho!
Brian, amazing channel and great episode, as always. Did you just circumcise a scallop?
Man I freaking love scallops
Brian, m a foodie and I love watching your vids - always spot on. I'd like to ask if you would please stay with one measurement standard when describing your ingredients whether metric or standard. Also, if you use metric, please include the standard level of measurement equivalent. Thanks.
delish...
Thanks Derek!
New subscriber... I made this... exactly per your recipe. It was great but salty and I'm a salty guy. I think Morton changed their salt packaging (I may be wrong). The flavors are still very good...
Weekly Bri-guy comment #9: you know it’s a good recipe when he dances...which is pretty much every recipe
That’s right! If invited to Bri’s house for dinner, know! You’ll be fed an amazing culinary experience, but also know…Bri MAY HAVE pre tasted some of the ingredients necessary to make your dish right out of their container😜
My cat has definitely made that face once or twice when she really wasn't sure WTF just happened lol
Classic cat.
Brian, I just picked up that you’re in the St Louis area. What restaurant do you work as a chef?
I can almost hear Chef Gordon Ramsay say - nice scalops! that scalops are cooked beautifully.
A frozen dry pack is preferred over fresh wet pack. In my opinion.
1st chef out of 5+ (even Ramsey) to mention that small muscle and remove it, ty 🤙🏻
Love this channel, love everything you do. This is a spot on method, but I would suggest you've gone over on the sear. They should not be that brown, that was not 'whispering smoke", oil was a little too hot.
*A chef from Atlantic Canada. 😉
I don’t disagree.
weird, i thinking about scallops the other day and i’m terrible at cooking seafood but i’m ready to fucking redeem myself so i’m stoked to try this:)
You can do it Luke.
CLAM GANG
Coincidence... I think not! This was a master class on seafood cookery. This will be a tribute for mi mum's on mother's day. Now dessert.... May I suggest an eclair, oh yes please!!!
Eclair is high on the list! Soon
2:47 = creepy face of a child in the sear pattern
* x-files theme starts playing *
My local fish market is charging $40 a pound for 10/20 fresh scallops but luckily they also had frozen hand caught no preservatives scallops for $16 a pound!!
Quick little bris 😂
Hey Brian, do you remove the feet on scallops? I'm a newbie on this one. Thanks😉✌🏻❤️
My whole life I've only used "Ripping Hot" to describe 3 things:
1. A pan for scallops
2. A pan for steak
3. Bri
Coming from Al “the bod” Brady that’s a high compliment
@@BrianLagerstrom 😂😂😂
Now om hungry. Shouts to ur tiny whisk 😎😂
Real MEN take their clam juice 'straight from the bottle'! Nothing fishy here....
Great instructions thanks for the share. Would this be good cooked in a smoky environment like on the grill with griddle heated from the coals? Ya know Texas, grill...
Smokey flavor would be great, but I would def keep them in a pan and not a grill
Great video. Wondering if Whole Foods has top level fresh scallops in your opinion. Thanks.
Whole Foods in my area uses refreshed (previously) frozen dry pack. They are ok but not as good as 100 percent fresh
@@BrianLagerstrom Got it. Thanks. I guess I’ll need to hunt for a fish market! Best.
Bob's!!!!!! Barb has been selling me fish for 35 years !!!! Sadly, I think they are closing due to Costco.
One small humbly suggested refinement. Skip the flour and add a small amount of potato starch to the clam juice. IMHO potato starch is the best universal sauce thickener for butter sauces. Accomplishes the same result (keeping the butter from breaking) with a little less fuss.
I like potato starch but it gets
Gloppy too fast in my opinion.
@@BrianLagerstrom I’m surprised. I feel that way about cornstarch and arrowroot, but not potato starch.
Hello, You had the flavored oil from cooking the scallops.....keep some to flavor the sauce.