Creamy Bay Scallop Spaghetti - Pasta with Bay Scallops and Sherry Cream Sauce

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/255021/Creamy-Bay-Scallop-Spaghetti/

[@dhwdhhskcbfusbsmsss]

Food Wishes I just revisited this one and it was fantastic. I let the butter brown a bit more, subbed out a Provence rosé for the sherry (cut out the lemon) and used half and half instead. It was fantastic =] Thanks for this- you were the OG and from my dorm days to my work from home days, I appreciate your chill, reliable recipes

[@dinezthompson9832]

Food Wishes: Hello, stranger. Where have you been all my life?

[@LJW55]

As an Aussie I have no idea what a Bay scallop is. Can you tell me how it differs from any other scallop from around the world. I do note that they are quite small though. Thanks Chef John for your great videos, I have cooked many of them over the past year since discovering your channel.

[@anniebodyhome1000]

Hey Chef, I know it's sacrilegious but I don't like wine flavor. Is there something I could substitute? Tiny splash of vinegar? Or would that kill cream sauce?

[@sarahwildhagen7353]

​@anniebodyhome6166 Usually you would replace alcohol with broth.

[@oskwaa]

this guy's narrating skills is legit

[@miriamriley2855]

@Chef John: you are not “a random stranger that we met in KZbin” , you are more like a Master who is almost part of our family by now. Thanks for your wonderful, easy to follow recipes!

[@azyrewrath]

I really like the way you talk, makes me feel like you would be a super nice cool guy to hang out with.

[@christinechen9116]

Saw the video , then run to store and bought the ingredients right away. Run back home and tried this amazing recipe. Tasted absolutely gorgeous. Lemon added fresh tastes to sweet scallop, a perfect combination. I couldn't find parsley, used coriander instead. It was good too. Thanks chef John. You are the BEST!

[@209reppinstockton]

Made this for the first time 6 months ago, now it's one of my fav 10 minute meals I love making.

[@Smileybiotch237]

Holey moley this was delicious!!!! I made it exactly as the recipe called for except I added broccoli to it. I was never a fan of scallops until this. It tastes kinda sweet and just soooo good. It's really important to keep the pan hot. THANK YOU CHEF JOHN. Your recipes are just fabulous!

[@veryjellybelly]

I loooove scallops!

[@kevinbyrne4538]

We made this dish tonight. The tang of the lemon provides a nice contrast to the richness of the cream. My 89-year-old father -- who told me years ago that he doesn't like scallops -- ate every bit of it. Merci beaucoup !

[@Voodoo_IC0N]

It's because of videos like this that make my wife think that I am a God in the kitchen. Love your videos. You and Gordon keep us dinning at home rathan going out.

[@echatav]

Chef John, aren't you worried one of your KZbin fans will kidnap you and force you to cook for them in their kitchen-dungeon? Because I won't lie, I've thought about it a couple times.

[@djpseudoname2023]

Eitan Chatav 😂🤣

[@chaosswa-ee-ty5911]

Lord. My mine doesn't even have that option. I feel lame.

[@cyndifoore7743]

Eitan Chatav Hahaahaaa

[@nicksewell6642]

Chef john, the type to show you how to tie a knot better.

[@Colin-kh6kp]

I wanted a kitchen-dungeon, but the estimates were crazy.

[@chefkendranguyen]

Looks great, Chef John. Bay scallops has a nice hint of sweetness, love that.

[@chipblock2854]

I love it! I was craving pasta today and saw this so I had it for dinner. No matter what anyone says, this pasta needed parmesan on top!

[@EBONI1984]

i just made this last night and it was a hit! there wasnt even enough for leftovers!!!!

[@FoodOfTheGods666]

"You are the I-Ching of you garnishing!" I love you Chef John!

[@BelligerentStyle]

These videos make me drool every single time.

[@EricLing64]

I have got to stop watching cooking videos at midnight.

[@robd5326]

Haha I know me too.I want to make this right now it's 3 AM.

[@cassandrarodrigues4353]

Eric Ling, yohohohoho

[@user-z3r0187]

you don't if you actually cook it as well :D

[@Howardall09]

Eric Ling Been there done that.

[@rubenugalde984]

Eric Ling same

[@kberken]

Can you believe that I am 64 years old and I cook and I love seafood, but never in my life have I ever eaten a scallop. Why? I have no idea. It's time to start, so as soon as the sub zero temperatures here in Minnesota get back to livable again, I'm going to splurge on a bag of scallops and make this recipe.

[@Colin-kh6kp]

I know its been 6 years, but how were the scallops?

[@kberken]

@@Colin-kh6kp oh, ha, I just found this. I didn't get any. I would need to have someone who really knows how to cook them to make them for me. And now I'm 71! I'll get on that! Thanks for checking in! But then I suppose I could watch this video again and figure it out.

[@Ena48145]

@@kberken I was about to ask myself!! They are just SO good. I wish you would do it! Send me your address and I'll be over to cook dinner 😊 Making scallops for my mom's birthday tomorrow.. she is turning 65.

[@kberken]

@@Ena48145 I hope your mom enjoyed your cooking!

[@j-rocd9507]

It's 9 months later if you're paying I'm cooking! BTW for your first scallop experience I highly HIGHLY recommend you try sea scallops first. Those are the big plump ones about the size of a large marshmallow. These are bay scallops. They work wonderfully with the pasta here because of their size but the difference between bay scallops and sea scallops are like chuck steak vs ribeye. I'm a cook and I make them seared for my mother all the time. They're expensive about $20 a pound but thats more than enough. Food wishes has a sea scallop recipe I believe.

[@GoatRoper911]

It is so nice to see someone eat pasta correctly, twirl in a SPOON. Really delicious looking dish.

[@Jennifer-nv8sl]

John, every Wednesday my husband has Sushi for dinner and this is the day that I can make any seafood dish I want. He doesn't eat much fish! This is going to be my Wednesday meal this week. Your comments during the cooking process are VERY amusing and I thank you for your specific instructions for your recipes. Thank you.

[@mehrnazbehzad]

you are not some random stranger we met on youtube! you are chef John we love you!!!

[@heather8697]

Two outta three ain’t bad- Meatloaf, and an amazing song💕💕 Thanks Chef John for your recipe:)

[@GMing-gs5pv]

Lolol.....he called it "s'ghetti"! Lololol......I love this man! He make cooking so much fun!

[@judysharnik9056]

I think bay scallops are so much better than sea scallops, but harder to find. I had some last week, found some shopping today and will make it tonight. I might add mushrooms and since I’m not big on parsley (though I do have it in my garden) I may choose something else from my herb garden. Thanks for the recipe and great narration!

[@brightpurpleviking]

I find it refreshing that you actually know how to use garlic without ruining it! So many cooks fry garlic until bitter. Good job - and yummy recipe!

[@SkitHertz]

Perfect timing! I bought some seafood and double cream today, planning to do something like this, and then you posted this video. Made your chicken picatta today too! Maybe I should create a list your recipes that I've used.

[@nathanlambshead4778]

Just curious, are you from South Africa? I know they call it 'double cream' there.

[@SkitHertz]

@@nathanlambshead4778 was in the UK 8 years ago

[@CrispyDruid]

Chef said "Don't get drunk with power;" - I agree. Get drunk with the Sherry. =3

[@Nef_TheGreat]

I love your narrative! It splits my sides

[@maxbang1813]

This is a fantastic, quick, and fulfilling dish. I placed some lightly cooked / wilted fresh spinach to the bottom of each bowl. YUM!

[@jdubsyo42]

thanks john. Great recipe! I added mushrooms and capers to mine.

[@mwang6952]

Thank you for the recipe, I have made this many times and it is so yum!

[@PaleHorseShabuShabu]

My biggest worry about this is that the scallops would be overcooked. I've never cooked scallops before, but every time I have them, they're tough and rubbery.

[@Historywizzzz900]

This was actually really good. I had to omit the wine b/c I'm under 21 and replaced it with water. I added a bit more seasonings to compensate and it was fantastic! Thanks, Chef John!

[@huriye161]

Should have added vinegar instead. It's like alcohols sister.

[@sashamcneil6431]

I know I'm late, but I wouldn't recommend straight vinegar! Dilute it with water or stock aswell 😊

[@joycekoch5746]

Sherry is amazing for flavoring. A few years back we stoved a batch of Red Virginia and set it aside to age. The flavor was amazing - the Sherry did not steal the show but simply extracted and brought forward the fruit notes.

[@nittayafrank]

Gave your recipe a try yesterday , replaced the parsley (difficult to find here) by Chinese selery and coriander... Outstanding ! You're a real Chef !!! Thanks for your recipes.

[@ArzolaMichelle]

The delicious looking food is reason enough to watch, but Chef John, whenever I am depressed and lonely, if I watch these videos, I always smile at least once at the quirky little jokes. Thanks for that! At least there is something I can rely on, I will..."as always, enjoy!"

[@michaeltula8313]

This looks excellent. Making this tomorrow - I already know it will be good. And extra points for narration 😎👏🏻👏🏻

[@littleduckling779]

Looks amazing! We will definitely be trying this one soon- thanks Chef John!

[@watfordman]

Oh god, i have started watching Food Porn again. I just ate 30 minutes ago and this still made my mouth water. Damn you, Chef John, you will be the sole reason for my obesity in a few years!

[@watfordman]

And I'm back again, and definitely fatter than I was 4 years ago!

[@Roensmusic]

@@watfordman you know what, just because im a nice person, i will break that curse you wrote here so that chef John will not be damned anymore. and your obesity will disappear in the name of Jesus Christ amen. but next time, watch out not to speak any curses, the bible says that words can have power over life or death.

[@Breewilly]

Made for dinner today. Easy and delicious.

[@mawmawvee]

Try this with linguine. We don't put in the sherry, or the cheese. We add a bit of nutmeg. We marinate the scallops in smashed, chopped garlic, lemon juice, salt. white pepper and a little nutmeg for a few minutes. The original recipe, which is similar to yours, is lost because it was in a cookbook that we cannot find and the set of books is old and we can't recall who put them out. I went on a web search to see if I could find it and found yours. We weren't able to get bay scallops, which we usually use, so we got a pound of sea scallops and I cut them into chunks that were similar to the sizes of bay scallops and it worked out very well. So glad I found your recipe because it helped to jog my memory for my original recipe, which is nearly identical. Y'all--You need to try this recipe because it's delicious.

[@chelseet11]

I had never seen this video before, but I actually make this all the time. Weird that it popped up in my recommendations today! Everyone whos watching this video- make this recipe it’s sooo delicious

[@AriyeleRessler]

swoon heaven yum. extra points for the meatloaf ref. and i've got fresh herbs in my new garden. is it weird that i'm most excited about adding parsley from my own garden?

[@GaryRPerlich]

I enjoyed your presentation very much. Entertaining with good sense of humor.

[@photokingofcool1947]

So easy, and so tasty. Thanks for the recipe. Keep them coming!

[@lawrencetaylor4101]

Brings back memories of Fridays. We'd often have scallops since we were Catholics.

[@walkbyfaithinlove]

I simply love you - the humor is impeccable! 💖

[@LoneWolfZakuro14]

Had to make some substitutions since I live in Japan, but this dinner is absolutely delicious! :D Thank you so much!

[@farcastk0]

Right now I'm eating a cup of ramen noodles and pretending it's that.

[@nancyx591]

Just sprinkle some cayenne on it, it will be just as if Chef John had made it himself!

[@Sadako2612]

I adore you, random stranger on youtube!

[@rashidafields1315]

Oh my goodness! i don't usually comment but this is the best tasting thing in my life right now ... this is so good WOW

[@MsSwitchblade13]

Every once in a while, we're all in the mood for something fast and easy.

[@itsfern2103]

I litterally looked up baby scallop recipe cos my Chrisco has them and ive never ever had them so... this was what i ended up doing. It was amazing. 😂

[@spanishcooking9493]

ahhhh... I guess the smell was like heaven!! Congratulations, Chef!!!!

[@sirsnipe6458]

I am Addicted to making your recipes. Thank you!

[@catalinagarcia3536]

I love the way you talk through the recipe :D

[@marcuscicero9587]

what deliciously sweet little morsels those bay scallops are. nice recipe

[@heatherhudson9891]

Watching this late at night in the uk. Starving now

[@sofakinggood5829]

Just made it, everything turned out great. I didn't use fresh parsley, but it doesn't matter. Delicious

[@akilahdavis624]

I love the way you narrate it makes me laugh that makes me want to watch you more

[@JulianaSilva-mf3th]

Thank You! You sure know your cooking! It looks great! I'll try when I get the sherry. love!

[@Opot2Mus]

hey chef john! first of all i absolutely love your videos, i've propably seen every single one a million times! just an idea that i had (i think it would really add to your videos): i personaly as a german have a hard time with the american measurements, perhaps you could add the metric equivalent values? it would really help me and i am sure some others as well! keep doing such a awesome job!

[@thewifeybea]

chef john! as always, this looks amazing!! I have been wanting to learn a recipe using scallops! Now I have never heard of bay scallops but I see they are smaller, (how perfect!) where might I get this beautiful pearls?? whole foods? specialty store? I am in southern california :) thanks Chef John! You're my favorite!

[@sweetparkalife]

I'm from LA, and you can definitely find bay scallops over at Whole Foods.

[@thewifeybea]

awesome thank you!

[@wanglisha9117]

Thank you Chef John!! this recipe is soooo delicious and very easy to make! It can use frozen scallops, also tasty! cuz it is hard to buy everything fresh...

[@hersheyti]

drooling profusely... and making it tonight.

[@berelinde]

Necroposting: I've been making this for 30 years, but I throw in separately sautéed mushrooms and quartered cherry tomatoes. Not a major recipe change, just throwing in some veg. These days, I grow fresh basil, so I tear some up and throw it in at the end. It's so easy, it almost cooks itself. But I usually use shells instead of spaghetti because I want it to hold all of those scallops and mushrooms.

[@lilpixie25]

Wow this looks incredible, will have to try to make it!

[@lawrence3242]

I spent several years in Italy and never saw an Italian put Parmesan on sea food. My Italian friends said parmesan is to strong to put on the delicate flavor or sea food. But I do like your recipe.

[@kd1s]

Now that is a good use for Bay Scallops. Around here they're hard to find though - we do get Sea Scallops though. The big suckers. Those are delicious!

[@mariaameliaaranha643]

Best pasta ever! Super easy to prepare

[@scottrousseau496]

This.... was delicious! Thank you for the recipe.

[@enwe6487]

came for a scallop recipe, stayed for the awesome humor and heartly nice jokes!

[@michaeltula8313]

Just took a glance at your videos and subscribed already - looking forward to the deep dive sir 😎👍🏼

[@jeslynsama6135]

.... -.- its a terrible idea to watch this at 2am while im starving... why~~n

[@jeslynsama6135]

+Tyler Durden good for you but sadly for me, no... T^T scallops are expensive.. seafood in general are expensive so i can only make vegetarian stuff like salsa n potato salads ... sigh...

[@venus1194]

holy shit me to

[@mawmawvee]

Tyler! do a KZbin search! You're already there if you watched this recipe. :D Maybe Chef John has a good one for you.

[@Pack.Leader]

I have another question. I just watched another scallop video of yours where you put the scallops and sauce over toast. In that one, you only cooked the scallops for a total of 1 minute to keep them tender. Won't they get rubbery cooking these this long?

[@SnowWalker1]

"I mean, don't get drunk with power." XD

[@iMorganHiggins]

So yummy!

[@gailcardo6705]

Looks so yummy.

[@danpetrescu5157]

I tried it with shrimp and it works just fine!!

[@larakuno4299]

Well, thank you very much this delicious food Mr. Chef👍

[@rja9784]

“Don’t get drunk with power” this guy is the best KZbinr on KZbin! Also, does he ever respond to comments?

[@Spot_the_dog]

I found that line funny also. He rarely responds. I think if people see him responding he'll get overloaded even more with questions, just the thing he's trying to avoid. He did a live Q&A last week that I missed :(

[@belogio]

I cooked this last night and it was amazing. Used a cheap pino grigio instead but still, it was wonderful.

[@Gochez95]

Looks easy to make! Looks very good too

[@MarkNiceyard]

Nice ideas. Great presentation. I like your stuff 100%.

[@pfflyers1]

This recipe works quite well. I will make this one again

[@foodjazz]

Great recipe!!

[@cyndifoore7743]

A nice, relatively fast recipe. Great for working people. Yum

[@stevelogan5475]

Chef john, you crack me up. We are only going to put in half the parsley, oh yeah, you heard me right ,just half, like it is something amazing in the cooking world, lol.

[@homewardbound6471]

I make this with small shrimp too and serve it on almost blackened toast. To die for.

[@PreciousWon]

I'm so incredibly hungry after seeing that dish. I think I have to try it with shrimp (what I have in my kitchen)...mmmm...

[@rneustel388]

Makes me very hungry!

[@michaeleft]

I just made this now, and it is delicious!

[@Zizzyyzz]

Yum. I like your style. Brilliant.

[@ThePhotoglyph]

We made this last week, Fantastic!

[@stevecarvalho1364]

your taste buds are just like mine!!!!! FRIGIN awesome!!!!

[@TakanashiYuuji]

This looks wonderful John. I do have one question though: the pasta to scallop ratio looks off to me, I would add at least twice as much pasta. Did you add less pasta just for the camera or are these amounts accurate?

[@raeperonneau4941]

This looks so good.

[@pengchang6442]

This looks too good!!!

[@mikechapman7720]

Love the vid and the way you explain everything

[@mrbarrylewis]

all about the i-ching garnishing!

[@PierceTravels]

Like the yijing?

[@AussieAngeS]

Yum that looks absolutely fantastic!