How to Cook Perfect Scallops Every Time

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Fallow

Fallow

Күн бұрын

Пікірлер: 152
@EatCycleRepeat
@EatCycleRepeat Жыл бұрын
Cooked some scallops tonight using this method, it really helps to have a heavy based/cast iron pan to hold a high temp and give that amazing crust. I finished mine by basting with a little butter just to help the final stages of the cook. Incredible results. Thanks guys!
@dabearcub
@dabearcub Жыл бұрын
This man is a chef’s chef.
@zekelucente9702
@zekelucente9702 Жыл бұрын
The key to seafood is if it looks done it’s over done.
@stereothrilla8374
@stereothrilla8374 Жыл бұрын
Facts
@Hooplamoopla
@Hooplamoopla Жыл бұрын
If it looks raw it’s perfectly donrv
@zekelucente9702
@zekelucente9702 Жыл бұрын
It’s just like eggs let the heat of the pan an carry over cooking finish them they’re both so delicate. My mom always made the best scrambled eggs and I learned about cooking seafood working as a cook in the 70’s. Oh man am I old.
@brianbassett4379
@brianbassett4379 Жыл бұрын
I agree with you... they certainly don't need to be seared to be enjoyed but that doesn't mean that they aren't good cooked this way, they're just different when eaten raw or lightly cooked.
@artic78
@artic78 Жыл бұрын
If its cooked in the pan its fucked on the plate. True for both eggs and seafood.
@devilsr4321
@devilsr4321 Жыл бұрын
Been looking for a channel like this for the last couple of years, glad I found one!
@lgarner7581
@lgarner7581 Жыл бұрын
Thank you for sharing some scallop love! My mom made battered scallops with a breading about the thickness of a piece of paper. They were awesome and your appreciation for this shellfish reminded me of a mom meal from many years ago. She was born and raised in Rhode Island.
@Abakus7
@Abakus7 Жыл бұрын
Seems you got a good Mom ☺️
@lgarner7581
@lgarner7581 Жыл бұрын
@@Abakus7 thank you, she was
@R.Merkhet
@R.Merkhet Жыл бұрын
Good chef too. People tend to use way too much batter for delicate seafood.😊
@GeneralKato
@GeneralKato Жыл бұрын
fresh scallops are amazing but dried intensifies it’s flavour so much. Love both methods.
@brianbassett4379
@brianbassett4379 Жыл бұрын
I've eaten scallops for 60 years now on 4 different continents and even in a Micheline 3 Star restaurant in Switzerland. Without a doubt, the very best were pulled up off the bottom, shucked, and held under 180F water until they turn opaque, a rich milky white color. They were sweet and fresh without any need for butter or overcooking. They are especially popular in sashimi sushi, melt in your mouth.
@TheYaegerjeusmc
@TheYaegerjeusmc Жыл бұрын
What was the cool time? 8-10 minutes?
@brianbassett4379
@brianbassett4379 Жыл бұрын
@@TheYaegerjeusmc I was on a fishing boat that uses hot water to clean the boat and deck. I put the scallops in a strainer and run the water over them until they were an opaque white, then eat them steaming hot. The only cool-down time was so I wouldn't burn my mouth. Stay safe.
@Bobble86
@Bobble86 Жыл бұрын
Ok brian
@Mr_Spaghetti
@Mr_Spaghetti Жыл бұрын
steamed scallops doesn’t sound up my alley. i’d rather them get a nice crust cooked with some oil like the video. cool that you enjoyed them like that though
@brianbassett4379
@brianbassett4379 Жыл бұрын
@@Mr_Spaghetti More like poached. And you're not alone, most people overcook seafood and fish. You just stay inside the box.
@dhaddine5472
@dhaddine5472 Жыл бұрын
I always just got the pan rippin’ hot with a bit of high temp oil. Towel down the scallops so they’re dry. Put on a drying rack for a half hour or so even. Salt, seasoning (usually blackening for me), maybe a touch of pepper. About 1.5-2min on one side, 30 seconds to a minute on the other depending on thickness. You can often see the opaqueness on the sides. Only want it barely cooked through or even a thin line of undercooked there (should carry over by the time you get it pulled and plated). If you have a bunch of them to do, keep your oven at warm and pull early (still with that underdone strip) before moving to a warming plate. It takes a few times to get the hang of, but once you do, you can get them perfect every time.
@CloudianMH
@CloudianMH Жыл бұрын
Scallops take 40 seconds on either side. You are surely over cooking them.
@dhaddine5472
@dhaddine5472 Жыл бұрын
@@CloudianMH not REALLY doing it by time. By feel and sight. That was more the point. By the time you’ve placed the last scallops on the pan, the first ones are almost ready to flip.
@MessyJoeHesse
@MessyJoeHesse Жыл бұрын
I love the texture and flavor of scallops. Definitely need to try cooking them sometime.
@esterbster
@esterbster Жыл бұрын
Scallops are the absolute best ! My most favorite thing out of the sea.
@ryanstevens4477
@ryanstevens4477 Жыл бұрын
my dad would always dip them in dehydrated parmesan cheese from the shaker, then seared it and it is phenomenal
@cd-zw2tt
@cd-zw2tt 8 ай бұрын
ooh that makes sense. I feel like you could do the same thing with powdered koji too -- nice fermenty dry thing to increase the sear.
@stevenlewis1387
@stevenlewis1387 Жыл бұрын
What's the pickled lemon recipe? And explain how please. Great video. I have a cheaper flat top, are they all made from the some metal, for the cooking surface
@RobMedvedev
@RobMedvedev 13 күн бұрын
The scallop one looked delicious! You can fwd wind them if short on time. I'm going to get some scallops this year
@Shweaty7
@Shweaty7 Жыл бұрын
You guys are great I love this channel. Super enjoyable. Will love to eat his food
@MrToco23
@MrToco23 Жыл бұрын
Love scallops! They are easy to cook as well once you get the hang of it.
@tomlast2277
@tomlast2277 Жыл бұрын
Quality information love the history bit towards the end too, quality channel chef!
@noelcleary9839
@noelcleary9839 Жыл бұрын
Well done video chef! Great passion and explanation
@ABathRobeSamurai
@ABathRobeSamurai Жыл бұрын
hey guys...super glad you have a channel and your content is going to spread... it's just a matter of time you're hitting crazy subs. what is and how do i make that pickled lemon juice aka jesus juice.
@Zinnit
@Zinnit 3 ай бұрын
I love scallops, going to have to try this. Does anyone have any suggestions on how to incorporate the coral? I believe it cooks faster than the scallop so should be cooked separately...?
@marcusluna6720
@marcusluna6720 Жыл бұрын
Start with a hotter surface and crust the top and bottom. 🤷‍♂️
@lukey1989
@lukey1989 5 ай бұрын
❤ awesome video 🤟
@jhcarrothers
@jhcarrothers Жыл бұрын
Tell us more about this pickled lemon juice
@duhtchfc
@duhtchfc Жыл бұрын
Yes, I'd like to hear more about this magical "Jesus Juice" concoction
@mooseknuckle8334
@mooseknuckle8334 Жыл бұрын
Best scallops in the world come from Digby, Nova Scotia.
@jakersn27
@jakersn27 Жыл бұрын
Amazing content! What's pickled lemon juice?
@MojoPapiFPV
@MojoPapiFPV Жыл бұрын
Guess we'll never know.
@DoctorSess
@DoctorSess Жыл бұрын
Assuming some combination of lemon juice and vinegar
@47ejecting2
@47ejecting2 Жыл бұрын
The brine of preserved lemons. Essentially just lemons and salt left to sit for a while, but you can add spices like peppercorns and bay leaves.
@JohnSmithyy365
@JohnSmithyy365 Жыл бұрын
Love this channel!! 👏👏
@andyharmer32
@andyharmer32 8 ай бұрын
Loved the video what is the pickled lemon juice recipe?
@nathanngyn
@nathanngyn Жыл бұрын
the cinematography is amazing
@BradiKal61
@BradiKal61 Жыл бұрын
Will this work with the scallops i get from Aldi?
@palaceofwisdom9448
@palaceofwisdom9448 Жыл бұрын
I always coat my scallops with oil by hand before cooking, it's a lot more precise than oiling the pan.
@svlagonda7417
@svlagonda7417 Жыл бұрын
I'd be happy to go to that guys restaurant
@christiangrab4278
@christiangrab4278 4 ай бұрын
genuine question: is it worth crosshatch scoring scallops for the sear as well or is it kind of diminishing returns at that point?
@ThePandaPhotographer
@ThePandaPhotographer Жыл бұрын
Nice my friend. You made me hungry
@tgg_music2
@tgg_music2 Жыл бұрын
I'm curious to know more about the pickled lemon juice. What exactly does that mean? It's fermented?
@Jmoneypoprocks
@Jmoneypoprocks Жыл бұрын
Great insight, would like to know the secret sauce ingredient :)
@arbackhaus
@arbackhaus Жыл бұрын
Damn! That looks good!
@FauxTitle
@FauxTitle Жыл бұрын
I need that pickled lemon juice recipe
@xenophobe79
@xenophobe79 Жыл бұрын
yea we need more info on "jesus juice"
@paulklee5790
@paulklee5790 Жыл бұрын
It’s the salty juice you get when you salt and pickle lemons in the Moroccan fashion… basically lemons cut almost in quarters, salted and packed in a jar with spices… the salty lemon juice is an excellent condiment… I’m sure you can find lots of instructions for making ‘salted preserved lemons’ online…. Enjoy.
@TheMinicuber
@TheMinicuber Жыл бұрын
how do you make pickeld lemon juice?
@Netherscorn
@Netherscorn Жыл бұрын
It's the brine from pickling...but instead of cucumbers in it, lemons were used. Pickled lemons have kinda limited uses for the average person but the brine is nice. Pro tip: use the brine in boozy cocktails!
@joshsalazar9868
@joshsalazar9868 Жыл бұрын
I love me some bacon wrapped scallops with some special lemon & butter
@GoodMrDawes
@GoodMrDawes Жыл бұрын
A Beautiful Thing
@Surge_DJ
@Surge_DJ Жыл бұрын
Can you provide a recipe for the pickled lemon juice w/ rapeseed oil?
@zinktomas8251
@zinktomas8251 Жыл бұрын
Another Michelin star method: sous vide at 120 - 125 degrees in butter and herbs, rest them, season and pan sear to get some color on them.
@jamesofallthings3684
@jamesofallthings3684 Жыл бұрын
By the time they have a proper color they'd be cooked anyway. Zero sense to sous vide a scallop.
@tatertot7320
@tatertot7320 Жыл бұрын
Okay so ive been cooking a long time and im just a bit confused that scalop definitely seems underdone? Am i wrong? Translucent means its still undercooked right? Im honestly asking. 45degrees Celsius seems like a low temperature. An i mistaken? I live in the US so is it a region thing?
@christopherbambino6984
@christopherbambino6984 Жыл бұрын
FDA says 125 for scallops, but the reality is they are safe to eat raw, provided they arnt old and dont come from a contaminated source. Imean tuna is also 125 but seared on the outside raw in the middle is a thing. Also been cooking a long time, stuff like this are what HACCP plans are for.
@williamkuhns2387
@williamkuhns2387 Жыл бұрын
Start by buying dry pack sea scallops (U-10s, U-8s) not the ones soaking in milky STP ( Sodium Tri-poly Phosphate) fluid. You will never get a sear on those. Pat dry with paper towel then you can get the best results nice crisp crust. STP is used by unscrupulous fish mongers to add extra water weight which you pay extra for.
@NarcOfTheCovenant
@NarcOfTheCovenant Жыл бұрын
is there really a risk for undercooked shellfish, specifically scallops or shrimp? I want it to be cooked properly but still melt-in-your-mouth tender. And it's not as easy to tell between "not gonna be rubbery" and "rubbery" in the course of only a few minutes. At least with steak and fish there's more wiggle room and it's easier to tell.
@christopherbambino6984
@christopherbambino6984 Жыл бұрын
You can use an acidic sauce to help bring the fish across the finish line, something like a scallop ceviche is done with raw scallop and the lime juice over time denatures the proteins "cooking" it. If you par cook it however it cuts down on the time required for the acidity to do its work. Take some sea scallops, sear like above, rest them on a cutting board, quarter them. Have a ceviche marinade ready to go *google one that looks good* toss the scallops in the marinade and by the time you toast some tortillas or slice an avocado to have with it the scallops will be done. After 2 or 3 times when you are confidant in the searing and resting required to perfectly cook them you can serve them however you like. So if you are worried about wasting food because you undercooked it use something like the above as a training wheel to help you dial in the technique. However consider as long as they are not old and come from a reputable source scallops are safe to eat raw, in fact in some countries they are salted and air dried and stored for years to be rehydrated and cooked, snacked on, or ground up to add to foods as a nice salty umami punch, you probably *imean theres always the one in a million* have nothing to worry about with scallops.
@Bobble86
@Bobble86 Жыл бұрын
You can safely eat scallops raw, so use that as a guide. Underdone is better than overdone.
@badgejohnson5596
@badgejohnson5596 Жыл бұрын
I like my scallops to be touched at least 57 times by the chef.
@SourBogBubble
@SourBogBubble Жыл бұрын
Easier way set them in a pan like hrs on a clock . By the time youve placed the last one, its time to flip the first.
@gjaeigjiajeg
@gjaeigjiajeg Жыл бұрын
It annoys me how I can't find fresh scallops still in its full shell where I am. Most accessible are the scallop meats that's soaked in water and no matter how hot your pan is, how much you try to dry it out, there's still tons of moisture in it that leaks out and ruins the product :(
@R.Merkhet
@R.Merkhet Жыл бұрын
As a suggestion, perhaps try dredging them through enough flour to absorb the moisture. There would be a nice crust as well.
@rayvenkman2087
@rayvenkman2087 Жыл бұрын
Hell's Kitchen contestants looking to get scallops served and accepted:
@lukebarnes3157
@lukebarnes3157 Жыл бұрын
I dont get the temperature? Confused
@paulc7400
@paulc7400 Жыл бұрын
So foreal nothing is edilble on a scallop besides that connector muscle? I usually chew at that thing on clams and mussels but whenever I see people prep fresh scallops they toss out the rest.
@gannasucks1252
@gannasucks1252 Жыл бұрын
Scallop Roe is used all the time for plenty of food preparations - and can be very tasty!
@MikhailFederov
@MikhailFederov Жыл бұрын
Does this hurt the scallop?
@TheObserver37
@TheObserver37 Жыл бұрын
No central nervous system
@MRios1128
@MRios1128 Жыл бұрын
No
@colinspc7493
@colinspc7493 Жыл бұрын
personally i think lietting the oil smoke before searing is the best way to get a crust with a tender center. But im a french cook in a michelin restaurant so maybe the technique differs
@MaxKingsley72
@MaxKingsley72 Жыл бұрын
Ah yes the classic French name… “Colin”
@samuelpaynter990
@samuelpaynter990 Жыл бұрын
Sure you are
@blackferdinand2260
@blackferdinand2260 Жыл бұрын
Thank you for your comment, commis
@Chuck00702
@Chuck00702 Жыл бұрын
That means your oil is burning 😂🤌🏽you like your food nice and healthy I hear
@mynameisabe905
@mynameisabe905 Жыл бұрын
I mean I'm no professional chef and just cook for my non-french family and I do this. The heat is not hot enough for this guy so you don't get a great sear.
@flyinhawaiin6750
@flyinhawaiin6750 Жыл бұрын
@1:32 he flipped the scallop soaked towel to touch his bare hand then IMMEDIATELY went up and scratched his face lmaooo
@Bobble86
@Bobble86 Жыл бұрын
No he didn't.
@laqueenawilliams4762
@laqueenawilliams4762 7 ай бұрын
Gordon Ramsay “ it’s RAW”!!!!
@troydavies4511
@troydavies4511 Жыл бұрын
Prefer cooking my scallops in a pan and baste them with butter and finish with fresh lemon juice
@Milkshaku
@Milkshaku Жыл бұрын
Wouldn’t pouring that lemon juice over the crust, make it’s crust go soggy?
@randomcon123
@randomcon123 Жыл бұрын
Can you do a video on how to fry a steak and show it to your chef please? Last time I was at fallow my medium-rare steak was bloody overcooked. Seriously… if your chef can’t even fry a steak medium rare
@weare.finance
@weare.finance Жыл бұрын
Skull-up 😂😂
@Goodwithwood69
@Goodwithwood69 Жыл бұрын
Use a kitchen spoon! Definitely not the bathroom spoon!
@remydaitch9815
@remydaitch9815 Жыл бұрын
Millard Reaction. Love the Limey. The Culinary Institute of America, Hyde Park, New York.
@edtorgerson1009
@edtorgerson1009 Жыл бұрын
Seems like pre heated air fryer and dry brined and butter basted scallops would turn out well
@MannElite
@MannElite Жыл бұрын
When I was a kid my friends dad told me scallops were just circles cut out of stingray wings with a cookie cutter, and they do seem like that, to this day I have no appetite for scallops, I find them to be fishy tasting and not very appealing, I much prefer Oysters, clams, and mussels.
@remydaitch9815
@remydaitch9815 Жыл бұрын
Carry over cooking.
@hcn6708
@hcn6708 Жыл бұрын
Scollop
@eggspanda2475
@eggspanda2475 Жыл бұрын
just a little half bottle of oil
@skim22
@skim22 Жыл бұрын
Grape seed oil is called Jesus juice. Learn something new every day.
@mindriot1
@mindriot1 Жыл бұрын
I believe he said rapeseed oil
@hoshasei
@hoshasei Жыл бұрын
He said "pickled lemon juice with grape seed oil," which is just their proprietary thing. It's okay though, you only missed all of the words.
@micheal4406
@micheal4406 Жыл бұрын
@@hoshasei 😂
@Gloomwithaview
@Gloomwithaview 25 күн бұрын
Ditch the toxic oils
@drmeat666
@drmeat666 Жыл бұрын
I don't mean to be rude but the bald guy looks like he really knows his s**t. Thanks for the video!
@JohnVC
@JohnVC Жыл бұрын
Nice, but that's insanely inefficient. I don't know anyone that can sit there and hold one scallop down at a time during the middle of a dinner rush.
@jasonmusic9938
@jasonmusic9938 Жыл бұрын
if you don't sear both sides, the juice leeches out onto the plate
@JoseAlbn
@JoseAlbn Жыл бұрын
Searing doesnt do anything for the juices, mate.
@jasonmusic9938
@jasonmusic9938 Жыл бұрын
@@JoseAlbn just goes to show how little you know, I've been line cooking for 18 years now, the first chef I worked for was a James Beard award winner, who worked for the company of one of the Iron Chef contestant winners, since then I made it a point to work for James Beard nominees and winners. If you sear both sides the juices will indeed stay in there longer than just searing one side. The last place I worked at flew in hundreds of scallops every day all the way from the New England coast. The last restaurant I went to served me a one sided seared scallop, the plate halfway through was swimming with scallop juice. Granted if you over cook them or let them sit too long they do leech out the liquid. But trust me, searing both sides will help trap those juices in, let me ask you would you ever sear 1 side of a steak?
@JoseAlbn
@JoseAlbn Жыл бұрын
@Jason Music Again, searing has nothing to do with juices. You sear for other reasons. Nothing gets "locked in". I also wouldnt brag about being a line cook for 18 years. Think about it, my good man.
@jasonmusic9938
@jasonmusic9938 Жыл бұрын
@@JoseAlbn when you work with scallops on a daily basis, and with different chefs for so long, it's good to know the right way to do things. searing has a lot to do with creating a barrier, think about cauterizing a wound. there's also the maillard reaction that we are all familiar with, which is what I'm sure you meant by "for other reasons". but searing is meant to help keep those juices inside that piece of protein.
@JoseAlbn
@JoseAlbn Жыл бұрын
@Jason Music Nope. Nothing. To do. With juice. Its super easy to fact check me too. Which is why im not really going into details.
@RogerKomula-kl9lb
@RogerKomula-kl9lb Жыл бұрын
Sea boogers.
@nohanahananokaukau6436
@nohanahananokaukau6436 Жыл бұрын
People say donʻt over cook the scallops. My husband says I always over cookes my scallops, but I hate my scallops undercooked. The first time I tried them at a resturant it was not cooked all the way thru. My husband said thatʻs how it should be. I gave it to him. It was to fishy to me. I went to the store brought my own scallops and cooked my own, well done and perfect!! I will never order scallops at a resturant again. I will cooked my own at home
@alexbenson3011
@alexbenson3011 6 ай бұрын
We need to know more about the jesus juice
@bannanafruitsalad
@bannanafruitsalad Жыл бұрын
Best I've ever had was just raw from the pile, tbh
@renviluan2842
@renviluan2842 Жыл бұрын
People think seafood is all that especially scallops. Truth is local is best. Seafood is great if it was caught same day a few hours earlier. If it was shipped accros the world that's just vanity. Eat local people. It's fresher, healthier, more sustainable and less annoying hearing people eat this or that out of vanity.
@tiny099
@tiny099 Жыл бұрын
This looks like it has been filmed on film stock.
@mikepaolelloable
@mikepaolelloable Жыл бұрын
Absolutely necessary that Jesus juice / sauce is dropped with proper ingredients so we can all make
@SP-cp3qu
@SP-cp3qu Жыл бұрын
n1
@JerseyArkansas
@JerseyArkansas Жыл бұрын
A filet knife to open a scallop? Have you gone off your tree my son?
@mcomiskey7
@mcomiskey7 Жыл бұрын
Is that Jimmy from Yellowstone?
@cjkupa
@cjkupa Жыл бұрын
Such waste, need to eat them roe and all 🤤
@OttoMatieque
@OttoMatieque Жыл бұрын
Michelin scallops are rubbery
@defeatSpace
@defeatSpace Жыл бұрын
no
@truthisthevictory9278
@truthisthevictory9278 Жыл бұрын
Save the scallops! poor scallops
@reallondonview9934
@reallondonview9934 Жыл бұрын
Just imagine doing like holding the Scalop to make it even crusty Yhy sure sure
@AxiomSama
@AxiomSama Жыл бұрын
Bruh just eat it raw....
@jeremeybunion2365
@jeremeybunion2365 Жыл бұрын
step #1: Place into the garbage
@a.j.dieterle8164
@a.j.dieterle8164 Жыл бұрын
Bad camera angles can’t even see
@edpliskin4088
@edpliskin4088 Жыл бұрын
Wear some gloves please
@rainyday2315
@rainyday2315 Жыл бұрын
Can you show us how to cook the perfect prepackaged frozen scallops? I won't be pulling any fresh scallops out of our local poop river anytime soon.
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