I've always been scared of scallops... (no more)
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- čas přidán 1. 03. 2024
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Cooking scallops can feel like stepping into the unknown for me. They're these precious little morsels of seafood that come with a hefty price tag, so there's always that fear of messing up and wasting them. Plus, they're delicate creatures. One wrong move on the stove, and they can turn from succulent to rubbery in seconds flat.
Timing is everything with scallops. They cook faster than you can say "scrumptious," which means I have to be on high alert in the kitchen. It's like a race against the clock to get them cooked to perfection without overdoing it.
Then there's the prep work. I've got to delicately remove that tiny muscle on the side, give them a good rinse, and pat them dry. It's all about setting the stage for their big moment on the plate.
And let's not forget about flavor. Scallops have this unique taste that I want to enhance, not overpower. Pairing them with the right ingredients feels like solving a culinary puzzle.
Despite the nerves, though, there's something thrilling about the challenge of cooking scallops. Each successful batch feels like a triumph, and with every attempt, I get a little more confident in my skills. It's all part of the adventure of cooking!
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Love how that woman who assisted you was able to open up the scallop like it was nothing. Shows what practice does.
Working in a prophetical setting make a huge difference opening 50 at one time vs opening 50 over a year or longer is a world of difference
and skills such as knife control are transferable
I worked in a butchers shop and a restaurant for some time m knife control is very good for things such as taking animals apart or filleting fish
Cutting even pieces of onions, not so much
it takes no time at all to get ok at such skills in the right setting
You literally just put the knife inside and turn, that’s like 2min of practice not a lifetime lol
Probably cause the scallop was on ice so it wouldn't close its shell
She also sliced the muscle and left some on the bottom half (top when opening) of the shell...
Fishmonger did a fishmonging
That lady was so helpful! Always love it when you got help from people who truly know about the theme!😊😊😊❤❤❤
pretty bad job opening the scallop almost destroys it hehe good job hehe
One thing to note: scallops have a wider and a narrower side; it’s preferred to cook the wider side first and slightly longer so it gets more color and then serve it that side up for presentation. I’m sure Alex will adjust in the next installment
Public service announcement: While for much seafood the rule is "More bigger, more bland." Like fish and crustaceans. Molluscs are different. A big octopus tastes the same and has the same texture as a small one (It also takes longer to overcook, so tends to be more forgiving.)
Bivalves break the rule even more. An exception would be mussels since we enjoy the fat, flesh, stomach and leave the actual muscle in the shell. Small and medium oysters are favored by the markets since they are more "delicate" than big ones but you don't know how plump an oyster will be until you open it. That prized jiggly fat has no flavor, the real taste is in the adductor muscle.
Enter big molluscs. Scallops, abalone, oysters. 00, extra big, double buckshot. The adductor that opens and closes the shell is the ribeye of the spineless. Packed with Iodine, flavors and textures not found elsewhere on earth; the bigger you go, the more delicious meat you will get.
For scallops, get em huge and please fresh. Beard em, bit of salt and butter on the halfshell to broil in the oven and you are gold. There is no meat as sweet and delicate.
Oysters. Never cook a premium oyster. And while big oyster are cheap, wild ones are at a premium for a reason. Bitting into that firm, gelatinous, yeilding muscle causes the protein and iodine to spill onto the tongue for an otherworldly experience.
And last the abalone, the sheep of the sea. Two big ones will give you as much meat as a rack of lamb. Clean it, pound it down and fry it with butter and herbs. You will be happy.
I had a friend who was a commercial fisherman and pulled deep water scallops, the kind you can get IQF, it's amazing watching those guys work.
Sounds like a description I'd find in a Bourdain book. I will take the PSA to heart and I appreciate the tip!
I've never been able to get behind raw oysters. I tried chewing (to no avail, tough) and I've tried swallowing whole. Both were just briney mucous. But cooked? Fried, rockafeller, you name it, some of the best eating I've ever had.
Coming from NZ and regularly gathering fresh scallops in season, it’s an ingredient I am very fond of.
I have to say, please don’t ignore the roe. European dishes often do. And it does have a less smooth texture than the muscle, but it does have great flavour.
Give it a try!
We usually eat it in France, (we call it corail for its color) but its usually cooked separately by chefs because the timing is different.
Some people don't like the flavour of the coral rather than its texture I've found. Some good restaurants will ask if you want the coral served too depending on the dish. Many places will use it in their fish stock. But it is a great part of the scallop that shouldn't be ignored or wasted.
The best part.
Criminal to leave it behind 😮
Bread and fry the roe. Helps with the texture and anything breaded then fried is good.
Please do cook the orange bit as well. It’s delicious ❤
Its called the Rho, and seconded!
@@apri404 in french it's corail
@@apri404 I know it's called ROE; you're right, I should have told him...
was about to mention this, glad someone got to it before me
I was going to bring this up as well; I watch "The Fish Locker" and he periodically gathers scallops and always cooks the roe.
The shop employees/owners seemed a bit afraid at first, but eventually it was a very interesting presentation, the lady was very helpful! It's great when you interact with experts, especially these available directly to the customers :)
I don't think they were expecting the camera filming. It isn't uncommon to see, especially in the 13th district of Paris where there are often film students doing homework, but it is a little rude to film without asking. Then again, maybe they were just a little nervous about being on camera. That happens too.
@@LabGecko Its not in the 13th, its Ebisu in the 11th, near Rue des Boulets.
@@NicolasJaek said _"Its not in the 13th"_
Sorry for the confusion. I didn't intend to say it was. I was just saying film crews are common where I live in the 13th.
I have always loved them! They are SO good! The last time i made them i seared them and applied a lemon/garlic butter! SO good! And there's so many variations too! Thanks for this Alex! 🤤🤤🤤🤤
the scallops in xo sauce (a seafood relish made with scallops, shrimp, dried fish, squid, oil, and often chili peppers) are what makes them so delicious
put it on rice, add it to soup, fry it with rice. adds so much umami seafoody richness
That sounds magical
Salut Alex ! Super vidéo ! Je suis un amateur de cuisine (pas du tout pro) mais en visionnant la vidéo, ça m'a rappelé un souvenir. Mon père en a cuisiné des fois et il utilise le corail des St Jacques mixés dans la sauce. Selon moi ça rajoute encore une autre dimension de goût et c'est vraiment excellent, je conseil !
Thanks Alex for the motivation, I was always afraid of pufferfish but not anymore, on my way to the fish market!
Best day today, caught up on all the videos I had missed and then a new video comes out, great!!
Your videos are golden alex! Please keep making them!😊😊❤❤
No other words to describe this video other than pure elegance. Well done.
I had a similar fear, but since you’ve conquered them…I’m now feeling brave enough to give it a go! Thanks, Alex 🥰
A recommendation: take the cleaned scallops and their cleaned shells, and the reserved ribbon/skirt, and first fry the ribbons in a larger amount of butter than you might think and some herbs to your taste, then remove the fried ribbons and finely chop them, remove the majority of the butter into the bowls of the cleaned shells, place the scallop muscle into the butter, place the lid on top, and cook in wood coals with some set atop the lid shell as well to ensure even cooking. While they cook, put the chopped ribbons back in the pan with some shallot and some garlic, let them fry a bit and then deglaze with white wine and make a pan sauce to finish with the butter from the shells while you let the cooked scallops rest briefly in their shells, before removing the lids and serving bathed in the sauce in their somewhat charred shells.
The timing of this will take some figuring out depending on your fire, your wood, your pan, and your scallops, but no one can deny that it is a beautiful presentation.
Really great video Alex! I think you can still develop it further! and of course don't forget the orange part!
Scallops !!!! Ohhhh yes!!! Let's gooo Alex !
Un voyage en Normandie .... serait un bonne idée.
I love this format !
I started watching because I’ve been learning French and I love learning about cooking and one of the twitch streamers I know has shown us your videos before, but every time I hear you speak French I get scared because I forget how fast y’all can speak 😂😂
Thanks for this. I'm now confident enough to go myself and buy a couple to cook at home. Always wanted to try it
As someone who opens a whole lot of bay scallops in the winter, it is always a pleasure to watch someone open their first scallop hehe! Sea scallops are definitely more intimidating though, they're just so big!
Cooking fears, that’s a great idea for a whole series!
I make a scallop cream soup as one family recipe and cream and scallops are a match made in heaven! Amazing!
Having grown up on a bay area with fresh seafood my entire life scallops have always been a favorite. I get them already prepared but fresh but it was nice to see how they look live and how to prepare. I usually really caramelize mine deeply in bacon fat until they are what some one would call overdone but still remain tender, get so very sweet, and have such rich flavor of the sea. I usually am able to deglaze the frond leftover with a nice white wine and I will caramelize some shallots and garlic in it and then make a nice cream sauce to go over it. Has been one of my partner's favorite birthday presents with some fresh pasta. Thank you for sharing your journey, enjoy!
I love it when Alex does these videos that focus on one ingredient. Too bad I'm allergic to Scallops.
Nicely done, sir!
I absolutely adore your navy blue wall! BEAUTIFUL 💙
Simply beautiful! 🙌🏻
Each time you say the words “crisp” and “crust” it makes my day. Hahaha. Another stupendous video, but we need a studio update please!
Coming from the scallop capital of the world., great to see an episode that treats them as the guft that they are. Merci Alex.
From digby?
Yes
Great episode. Personally, for that style of a sauced scallop, I prefer a Lemon Beurre Blanc. I do not think it is a San Francisco Bay Area thing, but around the west coast centric fish and shellfish, that I grew up with (Sand Dabs, Dungeness Crab, Pacific Salmon, scallops and oysters) lemon juice and zest were a must.
So relatable. I had a similar arc but with seafood in general. Since I grew up inland, it always looked a bit alien to me, like creatures from another world. But after learning that my supermarket had a seafood counter (didn't even notice for years) I made salmon and mussels, and they were DELICIOUS
Best scallop dish I've ever served the trick with the sear is to have the oil ripping ripping hot, just beginning to smoke before adding the scallops. You want a hard fast sear without fully cooking the insides.
From. There it was topped with crumbled bacon, chimichurri, and over a parsnip puree. That plate still makes my mouth water just thinking about it.
classic french gotta cream up everything 😁
Loved that video !
I tried scallops in petite celestine 4 months ago, and boy oooh boy... That was amazing. With leek with parmesan - you have to try it man
My father once cooked some and served them with a cream sauce similar to what you showed but infused with vanilla, it was the *best*! I think if everything is dosed just right, it really makes the sweetness of the scallops shine. Highly recommend it!
A new Alex video, a nice Sunday morning treat with my coffee. I love scallops, some of my best memories are sitting on white coral beaches on the West of Scotland, eating freshly caught scallops & razor clams. They can be eaten raw or a quick fry in butter/oil. If you want to preserve that sweet, soft nature you can confit them in oil like duck fat or coconut oil. Shellfish like these love porcine products so bacon or black pudding go well - though I love a little slice of fried haggis with mine.
A friend of mine lives on Skye, due to transport costs its cheaper to feed his family with scallops rather than beef as a protein. So his lucky kids eat them regularly.
Hi Alex! If you don't like the taste of corals (my family doesn't), my dad makes a really delicious sauce with them! He sautées them with shallots, deglazes the pan with white wine, blends the sauce with heavy cream and a bit of lemon juice. It doesn't take away from the delicate taste of the scallops and adds a really creamy, ocean-y, sour layer to the dish!
I think you can do amazing things with the other trimmings from the scallop..... at least some of them.... I hoped you would use them for the sauce.
The coral is my favorite part. So sad people throw it away.
I agree I was surprised to see Alex not making a use of it!
Best scallops I ever had were served over a bed of penne with halved cherry tomatoes and a dollop of pesto on top of each one. So simple, but super delicious..
Nice one Alex! I have as of late started carving scallop shells, as well as the local clam shells from here in Pismo/Oceano Beach. I've done hearts and waves so far. Fishhooks next I figure.
It is so amazing that you have access to scallops that are fresh and whole..... No Sodium Tripolyphosphate preventing them from browning!
Oh yeah. Seafood.
I've been recently binging a lot of videos from La Capital on japanese food and as seafood is predominant in that culture, i've been wanting to learn a lot more. And there's no one best to learn something from than you Alex. This is amazing!!!
Great that you've got the fear of scallops out of the way!
I was sorry that you didn't use the corail, but I do understand. Maybe do a further piece where you use it?
And another one doing ceviche!
That was me, but with American BBQ Brisket. Started out smoking ribs then moving up to a Prok Butt/ Shoulder. And only then did I have the confidence in my skill and my pit, that actually a huge part of BBQ, is knowing how your pit reacts. I finally make my first brisket. Man it always feels like an Apollo mission moon shot. Attention to detail always pays off. Don't seath the small stuff but fix it when you see it. You make it.
seeing the crust on those make me wonder why people are so precious about them. Gimme 16 of them, browned on ALL sides, swirling in a butter sauce like we do meatballs in tomato sauce.
Now we have to get Alex out with a viewing box to scoop up the much sweeter bay scallop variety
I´ve had scallops a few times and I must say that I quite enjoy eating them.
I however didn´t know what they looked like so far.
Now I know but it also made me remember the time I visited a small french coastal city called "Le Havre" and seeing giant dumpsters full of what I now know were scallop shells 😂
When I cook scallops, I first put them in an aromated steam basket for 40-45 seconds (depending on thickness) and then sear them off on high temperature cast iron skillet for best result (30seconds max per side).
Why steam first?
@@parisbreakfastBetter control of cuisson.
I do love me some scallops. I like the little darker. I do some butter and oil and a little onion / garlic sometimes in the mix salt and pepper
Scallops are one of those things I love eating and cooking but I am also afraid of them.
Not because of the look, but because I live next to an industrial zone and I have no idea what primordial soup these things have been slurping.
Next in the formula will be Alex gets the best scallops he can find, and then Alex learns to cook expert scallops
Alex raises Scallops from eggs.....
Nice; I just found your channel, and have enjoyed the few videos I’ve watched so far. A few comments on this video. First either learn how to keep the shell’s deep side level and down as you work, or work over a bowl so you can save the liquid inside the shells. Filter the sand out through a fine cloth, and incorporate the liquid in whatever sauce you’re going to make for the scallops, or use it in some other sauce to add a little bit of delicious flavor. Second, if you throw the corals out, you will be reborn in a Hell realm for 100 incarnations. (I’m joking. Maybe…) Cook them with the main muscle, or blitz them while they're raw and use them in a sauce, or separate them from the noix and snip the attachment membrane off, and cook them à la vapeur until they’re just set, and serve them on the side of the noix. Third, the tough little part on the main muscle is also delicious, but it needs to be handled separately because its texture is so different. If you’re making just enough scallops for your dinner, eat the little muscle piece as you work, as a sashimi treat for the chef! They’re not tough until they’re cooked. I also collect them when I’m preparing a lot of scallops, then save them to use them in a ceviche, with shrimp and/or fish, or with the main muscle of the scallops cut across the muscle fibers (like your first top shell restes, but even thinner). If you use make a ceviche with both parts of the muscle, give the little tough parts more time in the acid to soften; let them become fully opaque and white before you put the slices of the noix into the marinade; the slices only need a minute or two. Fourth, I think that you’ll get a nicer sear without overcooking the noix at all with much less fat in the pan. I like a film of clarified butter applied with a pastry brush - not more than that - but with a non-stick pan, you don’t need any fat or oil at all. Fifth, a recipe from the SE to try: first, slice very thin half-rounds of shallot, toss them with a little salt and a dusting of flour and let the rings break up and soften for a couple of minutes, and then deep fry them in oil until they are light brown. Then pull them out, and put them aside to let the excess oil drain into some kitchen paper. Sear the scallops as you’ve done, or in the way that I’ve described. Finally, take the noix out of the pan for a few moments and keep them warm, deglaze the sucs from the pan with a little splash of pastis, flambez the alcohol off without burning the apartment down, and reduce that to a tablespoon or two of liquid. Sometimes I’ll whisk a tiny touch of cream (fleurette or fraîche) into the hot pastis, but it’s delicious just as it is, too. Pour a puddle of the pastis sauce with the dissolved sucs onto a hot plate, set the scallops on the sauce, and sprinkle the crispy fried shallot over the scallops.
Alex, you had me at scallops.
Having grown up in a small village where seafood is 90% of the economy. This took me back to my childhood when my dad showed me how to open scallops and having a fear of getting my finger snapped off.
Nice episode, I love scallops but I never cook it by myself!
My opinion if you want it:
I love the engineer part of you, it's a nice filter when you cook because you tell facts and, for us who doesn't have smell and taste by the video, it can really help us to understand your sensation. Maybe you can imagine a system whit the 5 part of a best dish with some cursors.
For exemple:
Scallops are 1/5 acidic, 1/5 bitter,...
Sauce dedicated for it is 3/5 acidic, etc
And then the deconstruction of your last plate can be imagined by us. Maybe I'm going to far, maybe not, I know our minds can merge into something ;)
Like you, I was afraid of cooking scallops. But as I practiced, I found that I'm not a fan of thick sauces on seafood, like I am when it comes to pasta. Cooking fresh scallops in a light garlic oil and garnishing them with scallions and maybe a little lemon zest was the perfect combination for me. I have no doubt that your sauce was very tasty...I just happen to like the taste of the scallops better. I serve them with pasta aglio e olio to impress my friends.
You really need to serve/taste the small orange piece! That’s the best part of the scallop. 😮
my grandmother used to cook curried scallops (wih rice on the side) and it was a family favourite.
Can I always come eat scallops with you bcs you discard the coraille and I love it! Gimmegimmegimme!
The scallops available in Atlantic Canada are so fresh and better than anything I've had in Europe before.
So… did every one add the "scallops ramen" to its bingo card ? Its coming, we all know it.
My favorite local chop house serves scallop nachos from time to time, robust corn tortilla triangles with a dab of creamy guacamole and lovely seared scallop on top. Sounds unlikely but it really works.
Always a pleasure.
A small, flat-head screwdriver is MIRACULOUS for scallops/clams/oysters, fwiw.
In quebec we call them "pétoncle" no matter the species, it's interesting to learn that in france you make the difference depending on species.
Good job on scallop, hope you are able to progress to geoduck next 😊
love scallops. i make them on special occasions for my family
Shes the most polite, helpful and agreeable Parisian I've ever seen.
You can easily discern that she is not Parisian. Probably why she is so polite.
Yeah, makes sense. *Resident of Paris, in that case
I like your optimism.
On the same route now, my exec-chef put them on the menu... we serve them with bagna cauda, crudité of fennel and celery, tomato juice, lemon vinaigrette and top with fennel-dill, a tasty starter...
surprised you didn't try to use the roe/eggs.
i am also pretty afraid of working with scallops. hope to try it like you did sometime.
We do a chili-marinade on those for summer-evenings.. just love em
Alex, merci for sharing! Salut ❤
Scallops are always available here in Nova Scotia. Given how fresh yours were, try this next time: Raw! Just slice them across the grain to get thin "pucks" and you serve them fanned out on the plate. They melt in your mouth. So nice to have a mixed serving dish with some cooked or sauced in various ways and some as sashimi. Bon appetit!
I want Alex to make moose stew or braised bear, sweet salmon or salt fish. Something rural and real. Something people know the taste and texture of in the small parts of the world. I'd even be happy with turtle soup or a fowl dish since those appear to have disappeared aside from Peking duck or American turkey/chicken.
Goat and lamb, mutton and everything that's graced the tongue of a normal guy.
I want Alex to go international and find menudo or beef stroganoff with enough cream and spice.
I understand the drive to understand and create or recreate the food you love, but there's so much food to love!
Ahh my favourite. In Scotland we often eat them with a slice of black pudding in a sort of stack.
And I have no problem shcking class, etc. But my favorite seafood, scallops, shall remain unchecked by me. Congratulations, Alex!
On the topic of ingredients that intimidate people, alot of people don't cook with spices because it's hard to learn without just resorting to trial and error.
The main reason is because you can't just taste the spice to get an idea of what it will taste like when you use it in the dish. I haven't seen any CZcams series so far that go into depth on the different commonly used spices and how, when and why to use them. Probably because it would be difficult to format as well as it being hard to describe the effect that they have on a dish in the first place.
I love scallops and that sauce looked amazing, as I'm sure it was. That being said, I love my scallops with nothing but a quick sear in butter, topped with just a little salt and pepper. Lemon if I'm feeling fancy. They just taste so good by themselves.
I'm allergic to seafood and scallops have always been super mythical to me bcuz of hells kitchen, that video was amazing!
youre videos are so inspiring and educational
At the beginning of the video, he unlocks a green bike, but after the shopping part, he leaves with a yellow-orange bike! What kind of sorcery is this Alex? (yes, I'm the kind of person who likes bikes)
I love scallops. Been a while since I cooked fine dining. Think the last time I cooked scallops, it was a special at an Asian fusion place I worked. Sort of a scallops "two ways" thing, they were on sale. Did seared scallops, with ponzu browned butter, with chili pineapple mint relish on top, then a fried wonton with scallop ceviche. Man that was good stuff.
Those both sound delicious, but the wonton with the ceviche sounds absolutely divine.
I know it’s a bit a big ask, but I’d love for you to do an episode or a small series on American BBQ. Brisket, beef and pork ribs, ham, beans collard greens. Foods that typically were “poor” meats and through a process became delicious and a unique genre of food.
I do a balsamic vinegar reduction for my scallops! Very yummy!
That was extremely good for your first foray into this. I grew up near a bay area and have always preferred bay scallops, aka Patagonia scallops, rather than the big ones. They are pretty small, but so good. To me, simple is best when dealing with any kind of seafood. I don’t really want any sauces covering up their delicate flavors. My preference is to take those small scallops, salt them a little, dredge them lightly in flour, and deep fry them for a couple of minutes. They are lightly golden brown morsels of sweet goodness. The flour gets a little crispy and the scallops are tender. You would also do well to get yourself a shellfish shucking knife rather than using a butter knife. You made things harder for yourself by using the wrong tool.
That pan looks great 👀
Excellent video as always, I know this is a bit off topic, but please please tell me the name of the track that was used at the end of the video. My head was bob'n because my neck knew it was PHAT!!
It's simple, I see Alex posted a new video...I watch.
Really thought we were about to get the scallop mayo dish series at the end there
@6:16 is a sign you should always look for with clams/scallops/oysters. If they don't fight back when preparing, they're not fresh enough to eat.
Yesss Alex!!!
I can't believe you discarded the foot. It's delicious yet very few chefs retain it.
When the lady in the shop showed you how to prepare them, she kept the foot.
You should have paid more attention to her.
Another great video though. Salut.
Only thing left to learn is gathering them. Very easy once you find the spot.
I've known someone who cook scallops to go with with a big dirty fry up in the cast iron, delicious.
Hey Alex, I‘m always wondering which watch(es) you are wearing. Could you tell me the model(s)? Best Jakob