Amazing 3* roasted scallops in salt dough by Jannis Brevet at 3* restaurant Inter Scaldes

Restaurant Inter Scaldes has been a landmark on the Dutch culinary map for many years now. The restaurant is the perfect enhancement to all finer things in life with a special emphasis on art and, of course, gastronomy. Chef Jannis Brevet and his wife Claudia are the managers and owners of Inter Scaldes and offer an experience that combines fine dining with a luxurious on-site hotel.
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[@MrJdeleon11]

Love the scallop jabs at the beginning.

[@fvrs3411]

In the restaurant they cut the shell tableside and the aroma coming off is incredible.

[@76driver]

Good to know! It would have been a pity to hide the beauty of this preparation.

[@mokajones74]

I was just wondering why they went through the trouble. There are more elegant methods than wrapping the shell in dough :P

[@CrazyDudex24]

that came out perfect!!

[@peterlemke144]

very nice idea combine scallops with truffle and to bake it, closed with salt dough, in its own shell. F*cking nice dish.

[@p.c.7184]

Do we still have the taste of scallop with a such big slice of truffle?...

[@kobusdegraaff7680]

Great chef👍🏻👌🏼

[@mns8732]

Gorgeous

[@SimonEngelberger]

Geil!

[@willie2235]

The cc is so off

[@janhemony8630]

Ja hoor , daar is de truffel weer!

[@damien1781]

What was the purpose of the bread

[@GG-vq2si]

Hi Myke, the only purpose of the bread was to seal the shell. It is far too salty to be eaten (salt traps moisture).

[@damien1781]

@@GG-vq2si ah lovely... it looks delicious

[@mariusxxz1]

Other thing that is even more impotant is its opened AND plated at the table by a trained waiter, thats the reason why chef eggwash the dough to make it look amazing and thats why you can see him put the scallop with spoon and work, thats how the waiter would do in front of customer.

[@damien1781]

@@mariusxxz1 I'm going to be honest, I could make a better scallop with no bread. Im getting weary of this pretentious take on food. No human being can be satisfied with one scallop with waisted bread.

[@GG-vq2si]

@@damien1781 Hi Mykee, I completely understand your point of view. If it helps I can tell you some of the purpose of it is being part of a whole tasting menu ( you wouldn't order this type of dish alone). Also, as someone who works on a kitchen, I can tell you dishes like this which are basically pre-made, only demand of the cook to stick it in the oven and the waiter will entertain the guest for several minutes. Sometimes this type of dishes are great if they will be followed by a complex dish that will require a lot of attention and time from the kitchen. Basically your next dish is already being done while the waiter entertains you, It's a real breather and if properly done speaks of a smart chef. I hope this opinion helps. Some chefs definitely are far too pretentious

[@bruzzano100]

Canela no degna di un tre stelle

[@045tom]

misschien een gekke vraag, maar ik zie dat je een paar wondjes hebt op je handen. mag je dit dan toch zomaar met je blote handen prepareren? ziet er niet appetijtelijk uit (zie rond 2:23)

[@be4unvme]

Enjoy your meal, he means snack

[@AGoodLittleSub]

Yes, because its one of several starters you're going to eat in one 7 - 12 courses menu. Make it bigger and 8/10 people won't be abled to finish the menu.

[@white0ne1]

...enjoy what meal? ...That's a starter, surely.

[@ranxerox692008]

That is a lot of work, for a single scallop. It had better change my life.

[@TH-ov8ds]

Ei stuifsel....doet me denken aan 'mooie zandverstuiving' bij VI, lol

[@Ricopolico]

The camera crew leaves. Hey, Jan, is the pressure cooker hot? We have four orders for scallops.

[@truthfulkarl]

thats ALOT of bloody saffron.............

[@chi111y]

why such a small portion? Youd think guest would want more than one bite.

[@nancyjackson3909]

Poor animal