Scallops in Vermouth from The Essence of French Cooking

[@Azziee]

This guy is so cool.

[@myxolov]

man...we lost a true treasure. hope youre sons would be as great as you. Thank you Master

[@BossCrunk]

Straight out of Central Casting for a French chef. What a voice! What composure!

[@leonhardeuler675]

I watch an awful lot of recipes like this and the chefs always get rid of the coral. Except I've have scallops before and the coral is delicious. Glad to see Monsieur Roux using it.

[@edwarddallas1292]

so sad he died he has given me lots of passion

[@quinnah5544]

Those scallops look fantastic rip to the legend himself

[@simonhill8547]

Beautiful food from a beautiful man 😢 i just love watching and listening to him 😊

[@BrunoAlbouze]

Beautiful 🤩

[@rubyslippers1129]

He sure does have passion. Thanks for sharing the moment!

[@muirmatthew]

4:58 best part

[@ekspatvos6264]

Wow it looks divine!!

[@Andrew-le4bg]

Just watching a true god cooking is inspiring and the French accent adds to this master at work 👌

[@britonview]

This looks amazing!

[@valeriechaumeziere377]

A living God of gastronomy. I have the book, signed by the man himself. Doesn’t get any better than that.

[@Samurai78420]

The Man. RIP Brother

[@nicholasgerrish6022]

We tend to see scallops cooked on a high heat, and ‘seared’ these days, and here we have a recipe in which they are cooked very gently, and not right through. The sauce covers the scallops…… No searing required!

[@antoinemichaels4909]

always looking for scallop recipes. thank you

[@CooManTunes]

I just learned that the legendary Michel Roux died this year. Amazing man and pioneer!

[@michaelpiccone219]

To those that don’t know, vermouth (in this case dry vermouth) is a fortified wine, so think of it like wine but with more flavor/body. That being said, yes, you could use a dry white wine in this receipt but dry dry vermouth takes it to a whole new level; gives that restaurant quality in the sauce. Another analogy would be you’d prefer to use stock versus water in a soup or in a sauce. White wine versus dry vermouth; it’ll give more flavor. Noilly Pray is inexpensive, but you could also use Dolin (if you really had to). Martini dry vermouth is an absolute no! It’s gross and I wouldn’t even use it to make a martini.

[@aircraft1974]

Thank You so much.

[@footballbabybaby]

Could you replace the vermuth with white wine ??

[@skullyblog7183]

Nothing better than a scalloped still in its shell

[@dalemcilwain]

No wonder Lenny Henry (Chef Gareth Blackstock of Chef!) give him such reverence and respect.

[@davidquadagno8230]

Who washes all the pots?

[@alexwisen4680]

Is the book to sale somewhere?

[@thewatersideinn]

yes autographed copies of The Collection are available at shop.waterside-inn.co.uk/the-collection-signed-copy/

[@Hollcall]

My Old "Work Partner" { 21 yrs. together } called me 1 Friday night. "Come to the house. Wilfred & 2 Cousins just arrived." Wilfred was His Brother. He was a Fisherman out of Digby, N.S. Canada. He brought Franklin { Partner } a 50 LBS. block of frozen scallops. We had 4 Frying pans on the stove, at once. hahahahaha Quite the Night. hahahaha

[@eb8348]

Does it have to be vermouth?

[@phroney]

Not necessarily. You can get away with white wine.

[@cameronpruitt8339]

Noilly Prat is pretty inexpensive. I’d encourage the Noilly Prat!

[@CooManTunes]

If you want it to taste like Michel's dish, then yes, it has to be vermouth.

[@nicholasgerrish6022]

Do lets keep Lenny Henry out of it!

[@neicanimeni2834]

i prefer scallops properly seared

[@ArrogantAtheism]

I love them raw or seared myself as well

[@taakeferd2333]

Nothing at all wrong with that. But, this preparation is equally delicious

[@boriserjavec6470]

This guy should turn to Jesus Christ

[@tevezkeleztheman]

No, because he cooked for Rothschild