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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[@83MTHO]

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

[@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!

[@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 🤭✌️

[@glenn6292]

I love scallops, heading to the store now.

[@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.

[@tristinsmith9632]

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

[@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.

[@RandiG63]

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

[@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

[@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!

[@beep-beepwatermelon4203]

Beautiful beautiful beautiful! I love scallops!

[@micheandmikey]

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

[@fredstopper9906]

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

[@gaylehodnett4057]

So glad to learn how to cook scollops!!

[@parkwood6334]

Perfect summer dinner

[@comiketiger]

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

[@GaluisMoodFood]

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

[@thegodofpez]

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

[@thewalkingdunning-krugeref9664]

Seared scallops are absolutely delicious.

[@gregalburl777]

Going to the beach soon. Definitely making this!

[@esthersalyers7472]

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

[@john123wayne]

i needed a recipe for seared scallops! THANK YOU!!! greetings from los angeles.

[@jimpolk]

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

[@marley9904]

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

[@ThomasDanielsen1000]

Yay, a sea food recipe! Thanks, chef!

[@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

[@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.

[@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.

[@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 👍🏻

[@MrMatthewcropley]

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

[@joemodley7934]

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

[@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.

[@chiefppq8584]

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

[@davedavenport8176]

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

[@lawrencetaylor4101]

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

[@Garth2011]

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

[@mariowickel456]

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

[@bloop6812]

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

[@annenelson9270]

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

[@ChefJeanPierre]

🙏🙏🙏👍

[@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 😊😊

[@gailwilliams529]

Golly Gosh ....we love watching you cook ....

[@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! 👍🏼👍🏼

[@sansomspressurecleaningpoo9519]

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

[@teresalee3567]

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

[@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!

[@christinalw19]

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

[@theastewart6721]

This dish is lovely. So easy to make yet very elegant. I love fennel and there’s nothing tastier than a perfectly cooked sea scallop. So sweet and delicious! Thank you for this amazing dish!❤

[@totoleheros6217]

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

[@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.

[@lynnettespolitics9656]

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

[@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!!!

[@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.

[@TaniaEstes]

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

[@civilizeddiva]

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

[@videoman10]

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

[@palaceofwisdom9448]

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

[@ScratchGlass9]

Brava ! Simple and elegant. Chef J.P. you are a joy ! Cheers from Detroit 🇺🇲

[@peteypete593]

Making this the next time I’ve with my family! Another beautiful and simple dish Chef!

[@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.

[@albundy5228]

Perfect Scallops video, instant thumbs up! Thank you Chef JP and Jack!

[@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😜

[@thekrapper]

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

[@mantia39]

Gorgeous Chef!

[@cat07777]

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.😉

[@Mijadina]

Amazing and so simple on the other hand. 👍

[@shanebrown1935]

Iv been waiting for this Chef!!!!!

[@oreotiger100]

Thanks, chef Jean 😋

[@mikeingle2931]

I asked for a scallop recipe and here it is. As you begin building the recipe I find myself getting excited as it comes together. The presentation is spectacular. Chef, your excitement is contagious and I find myself wanting to head to the grocery store !! Thank you !!

[@chriscr21]

Great recipe Chef!!! Simple, but elegant for sure...

[@Cwra1smith]

Gotta give this a try! Yum!

[@cjengland2365]

Love scallops, can't wait to try this recipe. Thanks Chef!

[@pierre6625]

Hello Chef Jean Pierre, you give so many great instructions on the reasons why you do what you do with the ingredients for each dish. My wife and I just love seafood. This is a must-do recipe for a Sunday meal with a glass of wine. Thank you for sharing. This recipe looks so delicious. Best Regards.

[@BrockRockhard]

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

[@lynnfox391]

I love scallops 😊

[@chuckw2236]

I love this guy's enthusiasm!

[@rheffner3]

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

[@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.

[@roseconklin5392]

Thank you so much Chef Jean-Pierre! So excited for this recipe!!

[@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!!

[@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]

🙏🙏🙏

[@kathleenvigliano9642]

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

[@1aranel]

I LOVE scallops. So happy to this recipe to try. Thank you Chef❤

[@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.)

[@leedimeocoffey978]

Pure awesomeness… Thank you chef ‼️😃💛

[@philipu150]

Simple, elegant first courses like this are wonderful in timing a special meal, and I look forward to making the fennel fondue. Question: The printed recipe includes "12 teaspoons Fresh Parsley chopped." Rogue ingredient, perhaps from another dish?

[@fatemaalbalooshi1980]

Scallops are one of my favorite dishes ❤ wow mouthwatering trully 💖

[@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!

[@Athena7771]

Looks amazing Chef, as always. I will definitely try with the "salsa" as you called it. Cheers!

[@douglasdubois7985]

That looks soooooo good! It’s not scallop season here, but I’m keeping this in the back of my mind for when it rolls around!

[@Fr1nc3sc41]

Vous êtes toujours Le Meilleur, Chef !

[@stephencominsky2164]

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

[@kaynorth718]

Have been hungry for scallops but wanted something new. Yes, I could make scallops anytime, but have been waiting until I came across a great side--kinda tired of the same thing. I think this is it! I've never made a dish with fennel before, so can't wait to make it. Love your videos--thanks!!

[@allaboutcanines]

We have a wonderful fish market near us here in Santa Rosa. I've been hesitant to choose scallops, until now. I'll try this out for sure. Thank you.

[@steveboone5480]

I’m loving this one and can’t wait to wow them! Thanks Chef!!

[@sallystanley4526]

Love seafood 😋

[@bmofano]

Chef in a dark world, you make my day.

[@ronsmith3905]

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

[@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.