Perfectly Seared Scallops Everytime! | Chef Jean-Pierre

Hello There Friends, Scallops are often feared by home cooks. But I am here to show you that making Scallops is one of the easiest and delicious seafood you can prepare! Seared Scallops are so delish and definitely worth the little time and effort! Come and make these Seared Scallops and see just how easy it is to please all of your family and friends. Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
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VIDEOS LINKS:
Cutting Fennel: • How To Cut The Most Co...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dc...
❤️ Fleur de Sal Salt: chefjp-com.3dc...
❤️ Mandoline: chefjp-com.3dc...
❤️ Wusthof OffSet Deli Knife: chefjp-com.3dc...
❤️ Wusthof Paring Knife: chefjp-com.3dc...
❤️ Zester: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • CHICKEN RECIPES
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✴️SAUCE RECIPES: • SAUCES
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CHEF'S WEBSITE:
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[@MatejHorvat83]

Jack if you are reading this.... You are doing a great job filming and editing. Regards.

[@battle_promaster3631]

No kidding I wanted to ask him what his best tips are for editing, equipment, audio etc. 😜

[@edgunther8136]

Agreed

[@stefanmilanovic85]

Forza Juve ❤

[@margaretopie-smith7701]

Jack, do you get to taste . . . ?

[@Bob-M]

I am so happy to see that Chef has a wooden spoon with burn marks from the stovetop, just like I have. Scallops are so succulent and easy to prepare. Thank you again Chef.

[@iDuckman]

As do I, but unfortunately I no longer have gas. 😞 Hard to accidentally toast a spoon with electrics.

[@Visitkarte]

@@iDuckman that’s not true. My woodsn spoons are always toasted at the top and I only ever use elecricify, except in a camping.

[@robertakerman3570]

@@Visitkarte Hello Dennis & Visitkarte, Do we let the pans heat up B/4 oil?

[@Visitkarte]

@@robertakerman3570 yes, up to 140°C/284F

[@glenn6292]

I love scallops, heading to the store now.

[@Malikav0311]

Chef's reactions to tasting the finished product always put's a smile on my face.

[@dekklin5517]

Jean Pierre thank you for teaching me how to be better not only in the kitchen but as a person! Also, I love what you said in your Salisbury steak video about the peanut gallery always saying "well that's not how I do it" then you said then make your own youtube channel cause this is how I do it Lol priceless!

[@andrearodigari4840]

Probably my favorite chef!

[@andrearodigari4840]

Really! I was friend with Gualtiero Marchesi in the 80's..... but the joy that you bring to my heart (I'm a cook as well) is unparalleled. Long life Master.

[@micheandmikey]

Oh boy, this could breakfast for me here in the PNW. 🤤😁👌

[@mrmudcatslim1004]

1.28 million subs. Congrats Chef Jean. You worked hard for em.

[@kathrynbillinghurst188]

I’m sooo glad he’s on You Tube…free culinary classes with loads of fun…and butter 🧈!! Hee hee 🤭✌️

[@joemodley7934]

I love scallops, and I'm glad to see I'm not the only one that likes a little Maillard reaction on them!!!!

[@dgh25]

French cooking is always the same; 49% vine, 50% butter and 1% other stuff. AND I LOVE IT! 😍

[@nolitetebastardescarborund9761]

No butter in southern France-olive oil.

[@stefanmarraccini8646]

So it hit me why Chef Jean-Pierre is so goll darn talented. The man is half French and Half Italian! Ooo la la and che cosa fai, huh? I think he's the real deal. I mean there gotta be other long term multi decade food TV folks around here. He's clearly a respected and competent Chef...he's "telegenic", and he's super interesting and full of charming quirks. I get a kick out of his love of butter and the way he says it. Makes me smile. Also, butter is nearly up there with bacon in my gustatory book. I mean look at that Challenge Butter Elk on the package! The message is clear. That elk says, "You need me. Buy me now and double the quantity." Don't mess with butter. Capisce?

[@ChefJeanPierre]

🙏🙏🙏

[@thewalkingdunning-krugeref9664]

Seared scallops are absolutely delicious.

[@flakeyjake4177]

When I was a little girl, there was a Hanna Barbara cartoon of a dog who, when he would eat something, would then float up in the air in ecstasy and then slowly float down to earth, making small noises of total gratification. I keep waiting for Chef Jean-Pierre to do that after he eats what he's cooked! Thank you Chef!!

[@bitslammer]

One of my favorite things to grab each Costco trip. Theirs are "dry" meaning not treated with sodium tripolyphosphate (STP) which makes them almost impossible to sear.

[@PinkTulips07777]

I love it when Jack zooms in when Jean Pierre is tasting his amazingly, delicious food. I LOVE SCALLOPS! Wouldn’t it be nice if one day one of your viewers can be the “taster”? I’ll keep dreaming.😉

[@thekrapper]

Chef, you kill me. So entertaining. Of course I'll give this one a shot.

[@Onoma314]

Good stuff, chef. To add: When I was actively working in restaurants, we used to take our scallops, lay them out on a sheet tray covered in a linen napkin, place another napkin on top, another sheet tray on that, and a few #10 cans on top, and would let them sit overnight in the walk-in. This would help press out the water that is normally retained in scallops by the water-retention chemicals commonly used in the industry to add weight to their product, which in turn makes it nearly impossible to get a really nice crust. That and we would cook them in some oil that had a really high smoke point

[@johnbrandolini2915]

The chemical that is notoriously added to seafood to allegedly help retain firmness is sodium tripolyphosphate (STPP). Essentially it causes the product to absorb over 10% of water thereby increasing its weight and consequently the cost. We get our scallops from an independent fishing vessel in ME. They do not add STPP to the scallops they harvest. I fry them in unsalted butter to which a little evoo is added and get a perfect sear. Pre-basted poultry, chemically treated seafood, and some fresh pork products which also have a solution of water added is an industry scam to boost the price while seemingly keeping the price per pound down.

[@Onoma314]

@@johnbrandolini2915 Yeah man, that's the good stuff. When I was cooking in Key West we'd get grouper that had only been out of the water for a few hours. We cooks would scrap the bits of meat off the spine and make a tasty crudo for the staff

[@tristinsmith9632]

You seem to be in higher spirits today Chef! Good to see. I appreciate your demeanor and love your videos. Praise God!

[@1003196110031961]

My dear Chef, it’s 7:00 am here in Canada. Just finished watching your video and instead of an omelet for breakfast, I want scallops the worst way. As always thank you and Jack. For me there is no butter way to start my week. BTW, your Q and A last week was such a treat. God bless 🙏🏻❤️

[@camicri4263]

I hear you!

[@gaylehodnett4057]

So glad to learn how to cook scollops!!

[@RandiG63]

Sea Scallops are my Absolute favorite 💕 unfortunately many places don’t cook them correctly. They need your channel asap ❤

[@johneubank8543]

I would use the food holder or a protective glove (that resists blades) with that tool! Pls don't get hurt! We love your cooking.

[@lynnettespolitics9656]

You have my husband's full attention, he loves scallops!

[@woodywoodlstein9519]

The best chef on KZbin period.

[@ChefJeanPierre]

🙏❤️

[@bmofano]

Chef in a dark world, you make my day.

[@fredstopper9906]

I cook dry sea scallops pretty much the same way. I love the fennel and tomato idea

[@robertcole9391]

Once again a great show. But I do have one question. When buying the large sea scallops, often times the bag is half full with stingray fin. Yes.. They punch circlets from stingrays. How does one know the difference before eating? The stingray is more chewy and dense than the scallops. But to go and get your own, you can only get a gallon bucket a day. And that's with the shell. It's insane. We used to get boat loads back in the 70's. Same as redfish. One a day. It's crazy in Florida.

[@ThomasDanielsen1000]

Yay, a sea food recipe! Thanks, chef!

[@marley9904]

Sir Jean, I can eat that for my breakfast, lunch, dinner and my snacks too. Yum yummy 😋

[@DrivingWithJake]

I love me some scallops! I normally just cook them in butter minute in a half on the one side with just salt and pepper and then flip do for another 45 seconds to a minute and they're done. :) No need for anything but them hehehe but that sauce looked great as well.

[@palaceofwisdom9448]

This is a great dish to impress someone even if you're not really much of a cook.

[@GaluisMoodFood]

Scallops are the top of our seafoods. As always thanks for this one Chef

[@BrockRockhard]

Chef Jean-Pierre, thank you for showing me how to have fun in the kitchen. You are always so entertaining to watch. :)

[@beep-beepwatermelon4203]

Beautiful beautiful beautiful! I love scallops!

[@johnhowarth8822]

Lunchtime on Sunday. You have just cooked the best seafood dish ever. I am sitting here salivating with the tastes my brain is conjuring up.

[@thegodofpez]

Scallops are just made for special occasions. One of my absolute favorites. 🤲

[@mariowickel456]

JP, the perfect pairing, with Scallops is definitely fennel . That licorice flavor

[@REKLESSWOLVES1]

You just made my day with this recipe. I`ve just come back from a weeks holiday in Torquay and Brixham here in the UK, and in the 8 days Me and The Bride were down there we ate Scallops 3 times in 3 different restaurants. Each times they were served with the Coral / Roe still attached, they were AMAZING. The best one out the 3 had the pan seared Scallops in a garlic / butter and a basil herb sauce served in a shell. A huge favour to ask Chef but, would you mind doing another Scallop recipe that includes a garlic butter and basil herb sauce, i could probably make up my own but your recipes are the best I`ve ever tasted and I do one of your recipes at least once a week for The Bride. Thank you so much. Glen, UK

[@comiketiger]

These look delicious! It has been decades since I have eaten Scallops. God bless all here.

[@bradjones5107]

I had Scallops only one time, and I really didn't like them. I don't think they were that fresh. I should try them again because Chief, you make them look so delicious. Congratulations on yet another fantastic show Chef Jean Pierre!

[@danielbeck9191]

I am discovering that many foods which I tried in the past but did not like were not prepared very well, and THAT is why I did not like them. I am trying many "new" dishes now which I do like as a result of careful----and correct---preparation.

[@gregalburl777]

Going to the beach soon. Definitely making this!

[@esthersalyers7472]

I love scallops! Another beautiful meal you’ve inspired me with again

[@AlmightyAphrodite]

You gotta love the good seafood recipes like this! 😍🤤 I did miss the lemon zest dingdong speach 😂😂

[@kathrynbillinghurst188]

…about zesting them upside down and how they lift every dish! 😂❤

[@jackfrost0607]

I shouldn't watch chefs videos just before bed, now I'm craving scallops. That looks so tasty!

[@civilizeddiva]

Today was not great. Thank you for sharing this wonderful dish with my favorite seafood.

[@MrMatthewcropley]

Love this channel, to all the new subscribers, STAY! hahaha! Watching Chef is absolutely worth it!! Those scallops look amazing!

[@brendahyslop6770]

Another one to put in the recipe box! I wish we could get good scallops here in AZ, but ho hum I guess I will have to wait until I go to the coast 😒Thanks Chef for another easy go to recipe IF you can get the scallops!

[@jhandgun5413]

This guy is so much fun. Thank you Chef, I always look forward to watching you cook. A little bright spot in my day.

[@LoveWinsMovement]

This man's passion and kindness exude in every frame of hus videos.

[@foodisforeating6181]

YES!! Finally!! 🤩... I am from Cape Cod and Scallops are my 𝘧𝘢𝘷𝘰𝘳𝘪𝘵𝘦 seafood! Even more than shrimp AND lobster! (also, fried belly clams are my second favorite) .... Thank you Chef Jen-Pierre. I will definitely be making this recipe1 😊😊

[@bibicheknauf4163]

I just had some scallops for dinner last night😋. Very good but, next time I cook them, I will make Chef Jean-Pierre’s recipe. A child could make😜

[@thornbird6768]

I love scallops , and this lesson will serve me well as I never quite get them right 🤪

[@teresalee3567]

Even though I am not crazy for scallops I still love this recipe and watching you prepare a!!!

[@lawrencetaylor4101]

My Mom would make scallops almost every Friday. This looks delicious.

[@parkwood6334]

Perfect summer dinner

[@lindawhite843]

I quit cooking sea scallops cause didn't taste good even though I love them in restaurants. You make everything delicious so going to start cooking scallops again with your recipe. Thank you. Just had lobster for 51st wedding anniversary but ordered out cause mine always tough.

[@chiefppq8584]

You sir are the best 🎉. This recipe just made an Alaskan smile. Can’t wait to make these tonight

[@annenelson9270]

Chef Jean Pierre, I could almost taste those lovely plump scallops! Thank you for sharing this recipe 😊 One of my favourites!

[@ChefJeanPierre]

🙏🙏🙏👍

[@NHHalKnowsHow]

I love these Chef JP quotes like , "You can't do with what you don't have!" @6:03 My wife is allergic to shellfish but I'm going to make these for me! Thank you, Sir!

[@stefanmarraccini8646]

Oooohhh la la! I love me my scallops. Your work is reminding me about things I used to know, and new knowledge as well. I can haz learning! 😉 I love your adminitions regarding achieving a great Maillard reaction. "Leave 'em alone!" (You can tell I have to adminish myself sometimes when trying to the kind if gorgeous sears you turn out.) I did some scalloping in the shallow bays of the Florida Panhandle when I was a teenager and kind of fell in love with the darn mollusks. Ive never come close to the sears you achieve, but you've got me kinda jazzed up to get back it. Which is pretty great and I appreciate it. Thanks again Chef and team! (God those look good.)

[@jimpolk]

Oh my! One of my favorites. Must try with the fennel. Thanks.

[@TaniaEstes]

One of my favorite seafood is scallops, but only if they're prepared correctly like this ❤

[@ronsmith3905]

We don't live near the sea, but if I see some fresh scallops...I'm trying this. Thanks Chef JP. Cheers!!

[@totoleheros6217]

Merci Chef Jean-Pierre. Trés heureux d'avoir decouvert votre chaine youtube. Merci de partager vos recettes dans la bonne humeur.

[@DavidPetrovich108]

Chef! Thank you as always! Such an elegant and simple presentation. So many chefs treat scallops like you must be a 3-Michelin star chef before you can prepare them. You make it easy! I bet even a CHILD could do it!

[@sinathneal1231]

Scallops are my favorite seafood my #1 whenever we have our girls night out, I always order scallops "Always".... ! That being said I will be making this soon! Looks amazing 🔥🤩 thank you chef! 👍🏼👍🏼

[@videoman10]

Nice to see Chef cook some seafood and no doubt it's delicious.

[@kurttrzeciak8326]

Simple, yet elegant and beautiful! I must try the oven trick with my scallops. I tend to overcook them on the stove.

[@thornbird6768]

Me too , we got a good lesson today 👍🏻

[@lynnfox391]

I love scallops 😊

[@Garth2011]

Sea scallops RULE. Love them prepared just like in this video...They are so amazing.

[@chevlife3311]

We all want to see Jack with Chef. Both doing a great job

[@mantia39]

Gorgeous Chef!

[@davedavenport8176]

Oh my definitely a favorite of mine. And of course what a great presentation Chief

[@pennylacombe4763]

I can eat about a dozen of those ❤

[@donhull2440]

Chef, you needed a glass of nice white wine to go with tasting this beatiful dish.👍👍

[@kathleenvigliano9642]

My daughter- in-law loves scallops. Thank you for this recipe! When is it good to heat up your serving dishes?

[@francedriscoll5269]

Dearest, Darling Chef Jean Pierre, Again, thank you for your lovely, homey QnA. As to your today (Mon, June 5, 2023) Scallops on Fondue - Extraordinaire! Sadly, large scallops are $23-24/lb, here in Northern California... Blessedly, I'll save up for a beautiful occasion! Since I was a little tiny child I've loved all from the sea (including raw oysters & seaweeds)! So, vicariously I'm enjoying your beautiful sautéed large scallops á la fennel fondue! Pax et Bonum. Your devoted student from Sacramento CA USA, France Driscoll ¡Viva Cristo Rey!

[@rheffner3]

Will make that for sure Chef. Here in Italy fennel is everywhere so no problem.

[@christinalw19]

I just had seared scallops at La Spiga in Palm Desert. Melted in my mouth. Will try at home. ❤️

[@ericmol2614]

I like these ideas. I'd add yellow pepper, grated parmesan, garlic shallots, shrimp, tomatoe paste, a splash of cajun seasoning not for spicy but for a hint of flavor and I'd put this on a bed of linguine or angel hair and then add the grated cheese, maybe pecorino on top with butter, TINY taste of lemon and black pepper, BUT serve it with sparkling apple or grape juice. Wow.

[@bloop6812]

That Sir looks Fantastic. Don't think I've ever had Scallops. But I'll give your Recipe a try😊

[@scottgordon1781]

So nice to watch as usual , assume all your seafood is fresh not frozen . :-( I must get back to growing herbs , fennel was so easy :-) And you get lots of seed for more crops .Fennel has such a nice flavour . I waste not want not , would find a place for all the leaves .

[@stevemotocrayz2892]

This dish is fantastic when served with a blanc de blanc wine... or dry Spumanté... or even Champagne 🥂. Additionally, if you add 2 tablespoons of this wine to the "veggie fondue" just after the pepper..- at 10:20 in this vidéo ; just before plating-up - it also creates a wonderful marriage & brightness 🔆... just like the lemon juice. .

[@allenkennedy6748]

Chef- if you’re reading this, you’re choice of scallops hit the bullseye! Thank you for demonstrating that simplicity almost always wins the day. I just happened to have bought scallops today and noticed this video. Outstanding!!!

[@AeQuitaS28]

Out of curiosity, Can you Reverse Sear Scallops? Thank you Chef! As always, this looks delicious. Scallops are my absolute favorite seafood.

[@conradkappel9426]

In addition to your incredible cooking skills, I love your honesty...(the fennel fondue) "is even better than the scallops". Lol.

[@walterrivard2375]

I absolutely LOVE this Chef, I think he's the best, I would love to see him and chef Ramsey in a show down, Wow, it would be great

[@nolitetebastardescarborund9761]

Can't stand Ramsay, a boor next to Chef J-P.

[@michelleharkness7549]

In Thanksgiving : { USA 🇺🇸} : btw: The Presentation ( Delicious Culinary) is wonderful: again, The Presentation ( Delicious Culinary) is wonderful

[@shanebrown1935]

Iv been waiting for this Chef!!!!!

[@michaelb3764]

Best chef around. I was lucky enough that I was able to come to cooking class where the audience had a chance to eat the food that you prepared if front of us plus allowing us to bring the bottle of wine and drink it during the class

[@jjwwqq]

I don’t even have to watch the whole video to know that I will love it.

[@gadgettrek]

I love scallop. Scallops are the best! But you know what would go really well with the scallops? Roasted Red Pepper soup.

[@Mijadina]

Amazing and so simple on the other hand. 👍

[@sansomspressurecleaningpoo9519]

Love your videos thank you so much for sharing. God bless you my friend.

[@zshell-thomas2358]

I am ready to dive in. Looks so yummy!

[@StretchFletcher]

Dam that looks good. And it was relatively simple and quick! Bonus.

[@justinchimento5654]

Love watching your videos because I'm the same way in the kitchen 😂

[@cyndifoore7743]

Lemon and evoo for a salad dressing is marvelous.

[@stephencominsky2164]

All the secrets revealed! Never used the oven for scallops before, thanks again Chef JP❤

[@kathrynbillinghurst188]

Hello lovely Chef Jean Pierre…I totally enjoyed your questions answered video! Thank you for such a heart warming upload! Now I love you more 🥰 if that’s possible! 🤣✌️ p.s…tell me why I don’t like the taste of the ‘roe’ or orange part of the scallops? 😬