Pan seared scallops with fermented leek & a roe crispy | Fine dining dish!

[@sashabozdaganian]

Amazing, you’re used what most people should throw in the bin like the scallop roe, the green part of the leek and the fermentation culture. I love your channel, I’ve learned so much.

[@JulesCookingGlobal]

Thanks a lot Alex! Really appreciate the support!

[@KraigBeaudoin]

If I ever get put on death row, I'm going to have Jules cook my last meal. Not only will it be amazing but it will buy me another week or two until he's done cooking.

[@JulesCookingGlobal]

Hahaha legend! 🙌🏼😂

[@DreadedGareth]

This looks amazing! I'm fascinated by the leek cream, what other dishes do you think it would pair well with?

[@paulmurray3480]

Love the use of the scallop roe. Could you show us other applications of the rest of the trim from the scallops?

[@JulesCookingGlobal]

Thanks Paul! I’m using it to make a fish sauce. Takes 2 months, but then I’ll definitely share the result 🙌🏼

[@paulmurray3480]

@@JulesCookingGlobal oh that's awesome, can't wait for it! I used the skirts to make a clarified scallop butter as the base for a sabayon and was really happy with the result

[@guapodel]

My favorite cooking channel. One request, I think a great idea for a series of videos would be to show how you make a 3 course meal and have a stamp of time and day when you’re doing the prep and mise en place. I love cooking like this but I catch myself doing too much the day of, when I know there’s plenty of things that can be done days before. Just a thought.

[@JulesCookingGlobal]

Thanks! Working on a video now where I cook three courses in three hours 🙏🏼 With time frame and everything. Hope to upload it in the beginning of next month

[@guapodel]

@@JulesCookingGlobal great. All that editing won’t go overlooked. Thanks

[@pacman1412]

​@JulesCookingGlobal hey Jules, just wondering if you ever posted the video you mentioned above? Such a niche channel BTW, I love watching people cook and present fine dining recipes!

[@cryptograndprix]

sounds amazing! this will be the first recipe that i attempt. It seems within my range :)

[@JulesCookingGlobal]

Great to hear! Hope you like it 🙌🏼

[@leploeo7145]

What an artist! Thanks for the teachings chef

[@JulesCookingGlobal]

Thank you! Appreciate it!

[@sookh.kitchen]

Great video! It would be great if you can share your process for choosing the food pairings you use in the dish. Why did you choose leeks with scallops. I would love to create a dish like this but get lost in choosing the right ingredients to pair with each other and also the different ways you treat the ingredients to reach the end dish that tastes cohesive.

[@joseluisruiz64]

A really delicious and delicate dish, I can't wait to make it. Thanks for sharing and congratulations! ❤

[@moldbrothers9520]

Great Job Jules!

[@JulesCookingGlobal]

Thanks guys! 🙌🏼

[@GilbertDaza-b5y]

Hi jules, the leeks can be fermented just for 2-3 days? It would be enough?

[@Yugnav88]

Another amazing dish, chef! Will have to try this one day May I ask what the reason is behind the 1.5% salt of the total weight of the contents of the jar. I was taught to do 2% of the total weight of just the vegetable (like for when I make zuurkool). I love fermented foods, so keen to learn more about it!

[@logikgr]

Basically so that he doesn't have to draw excess salt later. 1.5 percent is still quite safe for fermentation for smaller and thinner pieces where the brine can penetrate quickly.

[@andrewtaylor9880]

Great video, would you rest scallops?

[@andreaazzaroni2650]

Hi, i love your recipes and i am very inspired by them for my own coocking. I wanted to recreate this but some of my guests are lactose intolerant. how can i replicate the sauce without using the cream? is a mayo stile emulsion ok using neutral oil?

[@JulesCookingGlobal]

Thanks! You could add some oil and broth instead of the cream. It’s not as creamy, but still delicious. An other option is to add a couple of cashew nuts & broth instead of the cream. That’s how I always make a vegan creamy sauce for my fiancé

[@arthurherrera839]

Where did you train? your cooking techniques are pretty advanced.

[@JulesCookingGlobal]

I've worked in the industry for 17 years. Multiple Michelin star restaurants at high level positions. From student till kitchen chef

[@Robbertbergmann]

wow chef, great video again

[@JulesCookingGlobal]

Thanks chef!

[@clasifi1]

@0:51 so, regardless of the ingredents you're using..whether it's a leek (like in your recipe) or celeriac, apples, carrots, whatever...the principle would always be the same ? (i.e.we measure the weight of the preparation, then add 1.5% of that weight to know the quantity of salt, then wait about 7 days or so). Also, @5:41 store bought mayo to stabilize it but wouldn't that alter the taste a bit ? You can actually re-heat a lukewarm or cold hollandaise with it splitting using mayo ?!! Anyway, the Siphon version seems easier imo (to re-heat it). Thanks for this wonderful recipe Jules.

[@jordy46682]

The 1.5% is not valid for all vegetables. Some are more prone to moulding then others, so you can even need a 3% solution, but 1.5% is usually the best starting place! But the principle of how he demonstrates to find the initial weight for % calculation is perfect!

[@clasifi1]

@@jordy46682 Thank you very much Jordan !

[@AK-uk9vc]

90g of roe is approximately how many roe? Want to know how many scallops to buy

[@tesselabkee7296]

whats the difference between coulis and puree?

[@JulesCookingGlobal]

For me a coulis is fresh and very runny. A purée more firm and savory. Both it doesn’t really matter

[@mr.okubura2366]

Coulis is wayyy more watery than a puree, a puree is like mashed potatoes, like it's really smooth but it comes from stuff like, green peas, carrots, potatoes, celeriac... Coulis comes more from raspberry, blueberry, ginger, basil (Where you take the flavor essence of something and turn it into a thick liquid)

[@jonassallberg2855]

👌

[@danielelauro4929]

you are fantastic

[@JulesCookingGlobal]

Thanks a lot Daniele!

[@d.secchi89]

What’s the addictive you add to prevent ti cream from splitting. It’s not very clear 🙏🏾

[@Mr.Mmacaron]

xanthan gum

[@SlipperyMeatBall]

xanthan gum, he said it xd

[@JulesCookingGlobal]

It's indeed Xanthan gum. Find a written recipe on my website www.julescooking.com 👌🏼

[@stetasvideo5352]

Sir you not the writing a recipe 😥

[@JulesCookingGlobal]

Find a written recipe on my website 👌🏼 www.julescooking.com/single-post/scallops-leek-dish

[@stetasvideo5352]

Thank you sir

[@wiwingmargahayu6831]

chicken liver and intestines please

[@mr.okubura2366]

Wait, but the scallops roe isn't supposed to have a risk of containing a paralysis toxin or something like that? Like, that's why the crewmate on boat throw that thing off? How do you make sure it's 100% safe to eat?

[@mr.okubura2366]

In my opinion you should talk a little bit about the risks of using certain parts of certain product to educate poeple a bit, cuz not everybody knows that type of stuff, otherwise, really great channel! You got some real cooking right there!