I've always been scared of scallops... (no more)

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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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Salut,
Alex

[@kryptonitetime]

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

[@Enclave.]

Love how that woman who assisted you was able to open up the scallop like it was nothing. Shows what practice does.

[@darkplasmo7921]

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

[@michagren9760]

You literally just put the knife inside and turn, that’s like 2min of practice not a lifetime lol

[@aashisheapen8230]

Probably cause the scallop was on ice so it wouldn't close its shell

[@nicholascrow8133]

She also sliced the muscle and left some on the bottom half (top when opening) of the shell...

[@joshhiroti]

Fishmonger did a fishmonging

[@danielsantiagourtado3430]

That lady was so helpful! Always love it when you got help from people who truly know about the theme!😊😊😊❤❤❤

[@noprivacyverner]

pretty bad job opening the scallop almost destroys it hehe good job hehe

[@Eveseptir]

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.

[@mxspokes]

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.

[@D1vid3By0]

Sounds like a description I'd find in a Bourdain book. I will take the PSA to heart and I appreciate the tip!

[@insederec]

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.

[@douglasdubois7985]

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!

[@vchalmel]

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.

[@Getpojke]

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.

[@mathewritchie]

The best part.

[@parisbreakfast]

Criminal to leave it behind 😮

[@heruhcanedean]

Bread and fry the roe. Helps with the texture and anything breaded then fried is good.

[@MartiniComedian]

Please do cook the orange bit as well. It’s delicious ❤

[@apri404]

Its called the Rho, and seconded!

[@bobsnotmyuncle3956]

@@apri404 in french it's corail

[@MartiniComedian]

@@apri404 I know it's called ROE; you're right, I should have told him...

[@DavidChong]

was about to mention this, glad someone got to it before me

[@GlennTillema]

I was going to bring this up as well; I watch "The Fish Locker" and he periodically gathers scallops and always cooks the roe.

[@angrypotato_fz]

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 :)

[@LabGecko]

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.

[@NicolasJaek]

​@@LabGecko Its not in the 13th, its Ebisu in the 11th, near Rue des Boulets.

[@LabGecko]

@@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.

[@percytw]

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

[@juliannmorris6478]

That sounds magical

[@seraphindrapier9549]

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 !

[@ExtraDan]

Alex's channel is just how to professionally approach your parents to briefly go over what you've learned in elementary school today

[@steffanomartinez1446]

Thanks Alex for the motivation, I was always afraid of pufferfish but not anymore, on my way to the fish market!

[@MarietteLalire]

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!

[@morningstar8187]

The coral is my favorite part. So sad people throw it away.

[@_kimmort_]

I agree I was surprised to see Alex not making a use of it!

[@Litokaan]

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.

[@anon19086posts]

I make a scallop cream soup as one family recipe and cream and scallops are a match made in heaven! Amazing!

[@samuelandre4493]

Cooking fears, that’s a great idea for a whole series!

[@Taleton]

Scallops !!!! Ohhhh yes!!! Let's gooo Alex ! Un voyage en Normandie .... serait un bonne idée.

[@the_mylky_way6539]

No other words to describe this video other than pure elegance. Well done.

[@chrisholmes66]

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?

[@chrisholmes66]

Yes

[@Mellow_Mood_Beats]

classic french gotta cream up everything 😁

[@robdielemans9189]

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).

[@parisbreakfast]

Why steam first?

[@robdielemans9189]

@@parisbreakfastBetter control of cuisson.

[@goffe2282]

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.

[@JinglePeeny]

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.

[@danishih]

Shes the most polite, helpful and agreeable Parisian I've ever seen.

[@jonanderson5137]

You can easily discern that she is not Parisian. Probably why she is so polite.

[@danishih]

Yeah, makes sense. *Resident of Paris, in that case

[@SeraphimKnight]

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.

[@garyv2498]

I love it when Alex does these videos that focus on one ingredient. Too bad I'm allergic to Scallops.

[@swittman9123]

Great video, but that thumbnail is garishly bad.

[@dontsleephungry716]

Go make a better one then big boi

[@lisam9233]

I had a similar fear, but since you’ve conquered them…I’m now feeling brave enough to give it a go! Thanks, Alex 🥰

[@Holyphantom]

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.

[@lilit3307]

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!

[@timothydwyer4780]

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.

[@craigcostley4310]

Thanks for this. I'm now confident enough to go myself and buy a couple to cook at home. Always wanted to try it

[@vchalmel]

So… did every one add the "scallops ramen" to its bingo card ? Its coming, we all know it.

[@craigprocter1232]

my grandmother used to cook curried scallops (wih rice on the side) and it was a family favourite.

[@zporadik5651]

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.

[@Frickes]

The scallops available in Atlantic Canada are so fresh and better than anything I've had in Europe before.

[@ultratorrent]

Do not be ashamed of your butane stove, it is a tool that serves you perfectly well in making culinary masterpieces. The food is what matters.

[@petterstroberg2521]

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...

[@HittokiriBatosai]

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

[@paulweiss2720]

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.

[@davers1610]

Only thing left to learn is gathering them. Very easy once you find the spot.

[@danielsantiagourtado3430]

Your videos are golden alex! Please keep making them!😊😊❤❤

[@paddyfe456]

You really need to serve/taste the small orange piece! That’s the best part of the scallop. 😮

[@ray_collins]

@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.

[@skullsuga]

A small, flat-head screwdriver is MIRACULOUS for scallops/clams/oysters, fwiw.

[@roxrequiem2935]

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.

[@gege151500]

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)

[@michaelbarton5169]

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!

[@hibingernbkl315]

Really great video Alex! I think you can still develop it further! and of course don't forget the orange part!

[@Slygathor]

What I don't understand as someone who eats mussels and clams, is why can't you eat all of the scallop minus the digestive part? I can't seem to find anything able to answer that question. Because from my point of view were wasting so much of the Scallop

[@freshyfreshyfresh]

Each time you say the words “crisp” and “crust” it makes my day. Hahaha. Another stupendous video, but we need a studio update please!

[@robertper4102]

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.

[@normangoldschmidt4018]

For my money, I like a simpler treatment for the delicate flavor of scallops. Butter with tarragon to saute to golden, then white wine to declare. Shallots are optional.

[@kevinendres7611]

Now we have to get Alex out with a viewing box to scoop up the much sweeter bay scallop variety

[@jonanderson5137]

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!

[@slawiko]

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

[@eldoradocanyonro]

It is so amazing that you have access to scallops that are fresh and whole..... No Sodium Tripolyphosphate preventing them from browning!

[@RyanEglitis]

You always want the sauce under the scallops, so you don't loose your crunch. They sog out pretty quickly.

[@Twosies20]

Next in the formula will be Alex gets the best scallops he can find, and then Alex learns to cook expert scallops

[@shainazion4073]

Alex raises Scallops from eggs.....

[@emanuelefenici4991]

Best day today, caught up on all the videos I had missed and then a new video comes out, great!!

[@Sunshineandhydrangeas]

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.

[@aragregorian6039]

As a Frenchman you should know the basics of coquilles St Jacques & the etiquette involved. When I was diving in Bretagne & nearby islands of Glénan, I knew how to respect the creature. Never harvest them with a tank. You free-dive & pick your dinner & no more. Everybody should be more educated especially when it comes to wildlife. Don't ever stop learning...

[@CookinWithSquirrl]

Nicely done, sir!

[@cthomas025]

Personally I'm a fan of serving scallops on top of risotto with brown butter drizzle over them

[@Bozebo]

I've known someone who cook scallops to go with with a big dirty fry up in the cast iron, delicious.

[@bandols]

I giggle just a bit that no matter whether it's a plant, mammal, or fish we can't help but refer to the reproductive organs as private parts.

[@Getpojke]

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.

[@shoesbutsockless]

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 KZbin 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.

[@owenleynes7086]

i have a challenge for you, and really any cooking youtubers generally, make a dish that tastes as good as a dish with onions in it, using only leeks and garlic. my dad is sensitive to onions/scallions/shallots but not to leeks and garlic and when we go to fancy chefs tastings theyre able to accommodate but i get the impression its a bit of a challenge so im curious what it looks like on the chef's end

[@andrewsmith9174]

You are correct of course. I do not eat fish, rarely do I eat shellfish. Therefore I do not cook it. I am starkly mediocre about preparing dishes of shrimp,that I do like. I would like to cook my own scallops too, but like you, always wary or apathetic about it.

[@spiderwrangler4457]

The only time I have cooked scallops they were from frozen, but I cooked them sous vide and finished them with a torch. They were very tasty.

[@ZEWilloughby]

I love this format !

[@nnorm]

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!

[@anthonyvink7153]

I have always wanted to cook them in the shell on a bbq. But I’ve been to afraid of ruining them. Maybe now’s the time.

[@connorwinton4343]

I tried not to die inside watching this

[@AdamHansen95]

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 😂😂

[@mencken8]

Scallop success by 11:00, but then, being French, time to go for the shallots and cream.

[@asgharnowrouz3853]

I like your optimism.

[@nicstroud]

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.

[@RossPotts]

Don’t be afraid! A little olive oil, with some butter for flavor, a little bit of frying with salt and pepper, garlic and white wine to make the sauce, and you’re golden, just like the scallops.

[@lemagreengreen]

Ahh my favourite. In Scotland we often eat them with a slice of black pudding in a sort of stack.

[@daveami-trano606]

Looks amazing, but it might be a plating mistake to cover them with the sauce. If they sit ON TOP of the sauce, you will get to see the beautiful browning on each one.

[@silvandaehn]

That pan looks great 👀

[@wv_]

Do I sound like a cliche saying the coral is the best part of the scallop?

[@TheNewMediaoftheDawn]

Scallops are literally one of the easiest foods to cook. Opening them is more of a skill though.

[@AnnieLongGone]

Cream? Oh no! Where I live scallops are rarely available (perhaps every three years if I travel a long way) so dousing them with cream would be a sacrilege. Gently cooked in a little butter, then sprinkled with a squeeze of lemon and a tiny grinding of black or white pepper is sufficient. Apart from a glass of chilled white wine of course. Salud Alex.

[@tookitogo]

Agreed. I don’t think cream adds anything to a scallop. I rarely use anything but salt, garlic, and pepper with them, sautéed in olive oil.

[@nancycy9039]

Cream and butter, being in roughly the same flavor family are each fabulous augmentation for scallops, I think. Just not very much of either. So delicious!

[@LabGecko]

If you're in the US, cream there is quite different than cream in France.

[@AnnieLongGone]

What is US cream like then? @@LabGecko

[@ehjapsyar]

Scallops in France often come from Normandy, a region that is also known for producing high-quality cream. These two products are therefore often associated here, and personally I find it delicious. The fat contained by the cream helps enhancing flavors, which makes it a perfect vessel for certain types of sauces. It also adds variety in texture, compared to the crunchy aspect of the outer layer of the scallop, with its tender inner part, and the soft/mouth-coating aspect of the cream. Also regarding rarity, when I lived in Normandy, you could find scallops for 5 €/kg in the right season - it's probably way more expensive in Paris. So depending on one's location, it is not always a luxury product.

[@ivan.457]

Lady just sells seafood but knows like a chef that's amazing, FRENCH PEOPLE GO AND BUY AT HER SHOP

[@pinbi7]

in Québec scallops are called pétoncle while St--Jaque refers to a dish made with a scallop chowder served in the shell, one way to tell if the scallop is fresh is to see if it's still alive

[@boigeorge1149]

If I'm ever in France, I know where I'm going.

[@MrGeoffrey1998]

Some might hate me, i guess its a pretty common and basic dish but seared onions in olive oil, same for scallops (butter is nice also) combine them together, add cream, add Parmigiano and then your pasta (ofc salt and pepper) and damn its so good. You can also do that with tuna and salmon cans, if you dont wanna use scallops, just add them right after caramelizing the onions. So damn good. I also made carbonara pasta but replace the pancetta (or guanciale) with tiny tiny prawns that i smoked right before. That was damn good x) Love those simple dishes, almost one pot meal. You can even add mushrooms, roasted garlic etc.. and youll almost always get a very interesting combination. Sometimes i randomly throw an egg yolk to make it even more creamy and it tastes so good. Even pesto pasta and egg yolk, sounds so freaking weird but tastes so nice x) so smooth and fresh

[@aholesahole]

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.

[@Miata822]

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.

[@charlottee.b.2123]

Can I always come eat scallops with you bcs you discard the coraille and I love it! Gimmegimmegimme!

[@babygorilla4233]

Fun fact mollusks have there neurons distributed throughout the flesh so you are eating brain here, kinda.

[@aerodylluk2543]

Got food envy here. I love cooking these. With bacon and a mint pea sauce.

[@tsoram]

Try with some black pudding - a great accompaniment to the scallops

[@woolfel]

love scallops. i make them on special occasions for my family

[@badger9641]

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 ;)

[@Racerx197]

Loved that video !

[@itarry4]

Honestly I get the fear when it comes to certain ingredients and techniques but scollops are relatively easy to get right as their best done simply and it just comes down to temperature, time and paying attention and when I've seen you perfect things I consider almost impossible or at least they're a long, long way off I find it weird for you to be scared of something I think of as fairly easy in their way.