How to make perfect scallops #54
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Date: 2020-05-27
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Comments and reviews: 9
Nayib
Recommendation by chef me (14yrs as a Chef in US, AU and UK) You should start cooking the scallops with olive oil only, once scallops are seared on both side add the butter and finish cooking. Olive oil has a way higher smoking point than butter. Burnt butter has also been found to contain carcinogens (plus it tastes terrible. The reason butter is added is to keep the scallops from losing too much moisture besides adding some flavor. I love scallops and I've learnt how to properly care for them during the cooking. Enjoy
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Recommendation by chef me (14yrs as a Chef in US, AU and UK) You should start cooking the scallops with olive oil only, once scallops are seared on both side add the butter and finish cooking. Olive oil has a way higher smoking point than butter. Burnt butter has also been found to contain carcinogens (plus it tastes terrible. The reason butter is added is to keep the scallops from losing too much moisture besides adding some flavor. I love scallops and I've learnt how to properly care for them during the cooking. Enjoy
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Guest
Scallops are probably my favorite seafood. I have an entire tray full of sea scallies waiting in the fridge for me to cook up tomorrow for my mom's birthday. I forgot how expensive they are, but hey, she's worth it ten times over. I know she'll be telling me I shouldn't have. Thank you for reminding me to bring them up to room temperature. I completely forgot and none of these other videos from other people reminded me! I know this is older, but beautiful, simple video as always. Best tutorial on here
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Scallops are probably my favorite seafood. I have an entire tray full of sea scallies waiting in the fridge for me to cook up tomorrow for my mom's birthday. I forgot how expensive they are, but hey, she's worth it ten times over. I know she'll be telling me I shouldn't have. Thank you for reminding me to bring them up to room temperature. I completely forgot and none of these other videos from other people reminded me! I know this is older, but beautiful, simple video as always. Best tutorial on here
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NG
I couldn't have found your video at a better time, Sam! I've never had scallops, but wanted to and needed to learn how to prepare them. I found a small package this afternoon that I could afford. They're very expensive where I live. I bought the package and was going to look for a how-to video, when there was your video! My scallops are sea scallops and are quite thick. Butcher said to slice them to make them a bit thinner. Ok. going to watch your video! Thank you for sharing this with us, Sam!
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I couldn't have found your video at a better time, Sam! I've never had scallops, but wanted to and needed to learn how to prepare them. I found a small package this afternoon that I could afford. They're very expensive where I live. I bought the package and was going to look for a how-to video, when there was your video! My scallops are sea scallops and are quite thick. Butcher said to slice them to make them a bit thinner. Ok. going to watch your video! Thank you for sharing this with us, Sam!
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hold
Try pan seared scallops with lemon, a splash of white wine, salt, pepper, and smoked paprika pan sauce. Its excellent! Or. try McCormick's chicken in a bag seasoning. Get the original style and just sprinkle a bit at the very end of cooking. Splash the wine and lemon and sprinkle with seasoning, toss them around and serve. Its AMAZING! I guarantee youll LOVE it! Its a very bold, zesty and unique flavor. Its excellent on chicken, veggies and seafood, especially scallops!
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Try pan seared scallops with lemon, a splash of white wine, salt, pepper, and smoked paprika pan sauce. Its excellent! Or. try McCormick's chicken in a bag seasoning. Get the original style and just sprinkle a bit at the very end of cooking. Splash the wine and lemon and sprinkle with seasoning, toss them around and serve. Its AMAZING! I guarantee youll LOVE it! Its a very bold, zesty and unique flavor. Its excellent on chicken, veggies and seafood, especially scallops!
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Gaye
I watched your video from last night until this evening. My kitchen was on and poppin tonight. My first batch did NOT come out correctly ONLY because I had it in a large pan on a SMALL burner. Could NOT figure why it would not brown and carmelize, though it was still very tasty. I changed pans to a small one and my scallops came out perfectly. I posted my pic on my wall. I am so so geeked. ROFL
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I watched your video from last night until this evening. My kitchen was on and poppin tonight. My first batch did NOT come out correctly ONLY because I had it in a large pan on a SMALL burner. Could NOT figure why it would not brown and carmelize, though it was still very tasty. I changed pans to a small one and my scallops came out perfectly. I posted my pic on my wall. I am so so geeked. ROFL
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Chris
Nice. Been wanting to try scallops for the first time because I keep seeing them on Gordon Ramsey. Bought a couple of the sea scallops for the wife and I to cook with supper (baked fish and shrimp. Followed your method because it came up and they turned out great. We've decided we like them and will be eating them again. Thank you.
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Nice. Been wanting to try scallops for the first time because I keep seeing them on Gordon Ramsey. Bought a couple of the sea scallops for the wife and I to cook with supper (baked fish and shrimp. Followed your method because it came up and they turned out great. We've decided we like them and will be eating them again. Thank you.
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youcanttunafish
Can't wait to try this! I never knew how to cook these. Just an aside, you people who have birds--do NOT heat up a non-stick pan with nothing in it! The chemical fumes from that pan will kill your birds in a matter of hours. So please, just be sure to put the butter and olive oil in before you turn on the burner.
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Can't wait to try this! I never knew how to cook these. Just an aside, you people who have birds--do NOT heat up a non-stick pan with nothing in it! The chemical fumes from that pan will kill your birds in a matter of hours. So please, just be sure to put the butter and olive oil in before you turn on the burner.
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billy
Sam your kitchen space and stove are awesome. I have cooked Scallops before and pretty well, but it's been a good few years now! Your video and great tutorial has just re invigorated me to try it again tonight, I've got 6 sea scallops in the fridge waiting to be pat dried and come up to room temperature here in England
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Sam your kitchen space and stove are awesome. I have cooked Scallops before and pretty well, but it's been a good few years now! Your video and great tutorial has just re invigorated me to try it again tonight, I've got 6 sea scallops in the fridge waiting to be pat dried and come up to room temperature here in England
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Htx457
Are scallops really that great? I've had them once with a meal someone made in my family, but I had one taste, and that's all she wrote for me, I think I gave them up to someone else. They were bland, hard and tasteless. Reminded me of the texture of a raw potato actually.
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Are scallops really that great? I've had them once with a meal someone made in my family, but I had one taste, and that's all she wrote for me, I think I gave them up to someone else. They were bland, hard and tasteless. Reminded me of the texture of a raw potato actually.
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