Set scallops on a wire drying rack/cooling rack. Let them dry out. Take the most fresh local smoked bacon and throw that in a pan with pork rub.. cook bacon until almost crispy. Pull bacon from pan or griddle, and add butter to browned rub and bacon grease, and add scallops for literally a min each side. Pull scallops, and take two half pieces of bacon and make an x over the scallop and stab with toothpick. Enjoy!!!
Cast iron skillet, kept at 450, "dry" dry scallops, 2 mins per side in thin layer of either peanut or avocado oil. Done to perfection. Expect to spend close to $30/lb today (2023) for U10 (jumbos). Worth the price, if you like a sea delicacy
3:06 there’s no problem using butter but only as an adjunct oil for taste not cooking…in other words add the butter 20-30 secs before they’re done and baste the scallops in the butter. This basting and short exposure time to heat will ensure the butter doesn’t burn.
High heat with olive oil. Once hot...1:30 on the first side..flip. 1:00 on the next and you're dunno. Just make sure you start that timer before you set the first one in and you place them one by one in a clockwise position so you know when its time to flip for the last minute. Melt butter for dipping (garlic optional).. feast.
I regularly dive for scallops and sell them on to restaurants to cover my cost. The thing is a lot will not take them unless they’ve been soaked in water to make them look bigger when served on the plate.
Unless I can buy scallops straight off the boat I pass on them. We love scallops but the last 30 years it has become progressively more difficult to find unadulterated scallops. We always cook them ourselves since most restaurants are clueless to how to cook and serve them. When cooking them we always keep it simple. Butter a little garlic and pepper and sear. One other tip. If u can't buy scallops of the same size/count. Cook them in batches of the same size so they cook uniformally. This seems to be a problem at a lot of restaurants. You end up with half cooked right and the other half overdone because of the variations in size. Nothing like a fresh scallop.
Never seen such boring seafood, l live in the uk and have the benefit of tasing the most mouthwatering scallops from Kirkcudbright in Scotland. I would never want to eat a scallop without the coral! Most of us in Europe eat all of the Scallop, not just the heart. Agree with not over cooking but cook with garlic on a slow heat in oil and butter for no more than 5 minutes! Awesome! They are so rich. Who wants to go to a restaurant?
I like to cook so many things putting butter and olive oil in a pan. It is also very tasty to put scallops in flour. I put some flour in a jar and add garlic powder , salt and pepper and shake the jar to cover the scallops. The scallops turn out delicious and have a nice brown seared finish to them. then you can make a,nice white sauce add garlic , cream and Some cheese if desired. You do not need to use any alcohol. I never drink alcohol so I do not miss that flavor.
Adding to the above, they would use a round punch to mimic the shape of scallops. One time I ordered fried scallops and they arrived as little triangular shaped pieces. I confronted the manager, told him I had never seen scallops shaped like that. Didn’t charge me and we never ate there again.
Seared in clarified butter. Sometimes in restaurants after rinsing in cold water we would soak them in milk for a while - or actually store them in milk for service - which helped add a bit more sweetness and get rid of the chemical taste, dry them off before cooking. The best scallops, and seafood in general, was at places where we would get fresh seafood flown in directly from Boston. Also, do not crowd the pan and cook a few at a time. It always bothered me that in the U.S. they get rid of the red roe from the scallop (female scallops have a red structure as seen at 1:32 and 7:26) I only ever had this when I was in London and was able to have the scallops shucked in front of me and the fish monger kept the roe attached best scallops I ever had!!!!.
Well written. As for the red roe, that is the best part of the scallop. Here in NZ, they couldn't be sold without the roe. I couldn't believe it when I went to live in the UK. Not only did they have the roe removed, i saw in the supermarket "Bacon flavoured scallops". You could have knocked me over with a Feather.
…… the only scallops I can get here our grocery store scallops that I’ve been wet packed. Getting the water out is nearly impossible and I can never touch the chemicals to get those out. But I do the best I can. I’ve been cooking scallops since I was a little girl back in the 60s. I I love scallops, always had. I don’t remember how good or bad my first scallops were, too long ago. It really bothers me that I can’t put a nice sear on my scallops most of the time unless I overcook them. I don’t know what’s worse. That really makes a difference in the flavor. When I lived in a large city, such as Phoenix, Minneapolis, and St. Louis, it was easy once I knew where they could find them. Then when I lived in San Diego and in Florida once again, I didn’t have any problem.. I contribute this to the fact that most of the people there that I know love seafood, and I know what to look for. My local fishmonger always had scallops. I can get them in the shell or already cleaned. I do use butter when I fix scallops sometimes, I use ghee. They’re almost finished searing when I put the gear in the pan for flavor. Cannot have butter now because I was bit by a tick that carried Alpha-Gal Syndrome. my mother, was typical of a dryer. She actually thought the scalps were supposed to be tough and rubbery. Because I love to cook I did most of the cooking when I was there as a kid. Because I’m autistic and anal, I did a lot of research on scallops. Then there was practically nothing. I did learn from the books that they were supposed to be rubbery. I had to figure out how to do that…. I did.
@@dethkon Good question! I know Chicago Deep Dish pizza's on there, but I'm almost afraid to nail down the others on the off-chance I'll forget something. Don't wanna leave anything out!
Great video! I see what I've been doing wrong, always been a disaster. I've only gotten properly prepared scallops at 4 star restaurants. So expensive that it's a disaster if they aren't prepared correctly. BTW, those are SEA SCALLOPS. In contrast, bay scallops are not worth buying, they have no taste. Don't waste your money.
Dude you can get the jumbos in a 1 pound bag at aldi's for $10... don't buy them from anywhere else because you'll pay 3 times that for the same thing... a scallop is a scallop..they weren't born with a brand name
@@tyleyden8695 Aldi's sells both the sea scallops and the bay scallops. Yes, the bay scallops are the tiny ones. They're half the price of sea scallops, but they are so tasteless that they aren't worth anything. I have some great fried scallops at Chinese restaurants. At my local Chinese restaurant where I live now it's the only thing I order.
Any seafood that is not fresh has the potential to land you in A&E 🤮 a lot of people seem to overcook and they actually look burnt , which concerns me about the centre of the scallop !
Butter will get you into trouble given that it has one of the lowest smoke points at about 170-C about the same as olive oil (and most of the other oils) Gee which is butter with its dairy components removed has a smoke point of about 270-C = producing an easy predictable triumph every single time. It really is about having oil with a very very very high smoke point at least a start the scallops; having put in 6/12 well separated scallops because they take the heat out of the pan very quickly you can always turn the heat down until you get a bit of colour and are able to turn them over.
Vegetable oils are the unhealthiest oils any seed oil or so cold vegetable oil is actually industrially processed chemical produced in factories not just similar to oil refineries they are best cooked in avocado oil or coconut oil which can handle the high heat recommending canola which is actually no such thing it’s rapeseed oil the marketing department gave with the name canola for obvious reasonsRecommending an oil full of omega six fatty acids which are not healthy at all is not a good idea
This is an intelligent and attractively produced video, but the background music is maddening. It's something video producers do routinely, on automatic pilot, but this would be so a much cleaner, informative video without the artificially peppy soundtrack. IMHO, as the kids say.
whatever you do make sure you have good quality scallops that aren't wet, because it is the difference between a bitter rubbery mess and a nicely seared jewel of the sea
I just recently watched a video that stated scallops treated with Sodium Tripolyphosphate (STP) are considered wet scallops and those are the ones you should avoid. It is the dry scallops that cook and taste better.
I ordered scallops at red lobster and they are about as small as a pencil head. Not what I wanted. But at a good price way over priced the only thing good was the biscuits
What's your favorite way to cook scallops?
Dry pan, rub a tiny bit of oil on the scallops themselves, salt and pepper.
Raw right out of the shell. Or seared a bit over the BBQ if I have to cook them.
Set scallops on a wire drying rack/cooling rack. Let them dry out. Take the most fresh local smoked bacon and throw that in a pan with pork rub.. cook bacon until almost crispy. Pull bacon from pan or griddle, and add butter to browned rub and bacon grease, and add scallops for literally a min each side. Pull scallops, and take two half pieces of bacon and make an x over the scallop and stab with toothpick. Enjoy!!!
Cast iron skillet, kept at 450, "dry" dry scallops, 2 mins per side in thin layer of either peanut or avocado oil. Done to perfection. Expect to spend close to $30/lb today (2023) for U10 (jumbos). Worth the price, if you like a sea delicacy
3:06 there’s no problem using butter but only as an adjunct oil for taste not cooking…in other words add the butter 20-30 secs before they’re done and baste the scallops in the butter. This basting and short exposure time to heat will ensure the butter doesn’t burn.
I agree, that’s what I do, I never use clarified butter because it has no flavor at all..
Scallops, cooked right are heavenly.
High heat with olive oil. Once hot...1:30 on the first side..flip. 1:00 on the next and you're dunno. Just make sure you start that timer before you set the first one in and you place them one by one in a clockwise position so you know when its time to flip for the last minute. Melt butter for dipping (garlic optional).. feast.
Hell’s Kitchen comes to my mind when I see that thumbnail.
Where's my risotto, you donkey!!!
WHERES THE LAMB SAUCE?
I regularly dive for scallops and sell them on to restaurants to cover my cost.
The thing is a lot will not take them unless they’ve been soaked in water to make them look bigger when served on the plate.
@Joe Barone Guernsey Channel Islands
Interesting, thanks for sharing.
Nice tips
But steaming them should be a death penalty
Avocado oil….
Canola and vegetable oil are a big NO!
Unless I can buy scallops straight off the boat I pass on them. We love scallops but the last 30 years it has become progressively more difficult to find unadulterated scallops. We always cook them ourselves since most restaurants are clueless to how to cook and serve them. When cooking them we always keep it simple. Butter a little garlic and pepper and sear. One other tip. If u can't buy scallops of the same size/count. Cook them in batches of the same size so they cook uniformally. This seems to be a problem at a lot of restaurants. You end up with half cooked right and the other half overdone because of the variations in size. Nothing like a fresh scallop.
Well made scallops are great! ✅ 90% of restaurants over cook 👨🏽🍳👩🏼🍳 scallops.
And those who don't, the wait staff let them sit under the heat lamp and THATS what causes them to get overcooked.
You really haven't tried scallops until you have floured and deep fried them. When they are done, they will float to the top.
Never seen such boring seafood, l live in the uk and have the benefit of tasing the most mouthwatering scallops from Kirkcudbright in
Scotland. I would never want to eat a scallop without the coral! Most of us in Europe eat all of the Scallop, not just the heart.
Agree with not over cooking but cook with garlic on a slow heat in oil and butter for no more than 5 minutes! Awesome!
They are so rich. Who wants to go to a restaurant?
D to remove the chewy foot muscle from the scallop. You missed a critical step.
3:07 - The smoke point of Avocado Oil is 500 degrees. You could always used "clarified" butter, as well.
so informative thank you thank you
No, no,
Canola and vegetable oils are so bad for humans. They are refined and processed.
I would use ghee.
Just a little bit in a non-stick skillet. Perfect.
I use avacodo oil or sometimes ghee and garlic infused olive oil. Both have high smoke points. Since the pan needs to be very hot.
Or coconut oil..
@@terakata2428
Yes, organic cold pressed.
Canola can still be used if it is also cold pressed instead of refined.
Outstanding
I like to cook so many things putting butter and olive oil in a pan.
It is also very tasty to put scallops in flour. I put some flour in a jar and add garlic powder , salt and pepper and shake the jar to cover the scallops.
The scallops turn out delicious and have a nice brown seared finish to them.
then you can make a,nice white sauce add garlic , cream and Some cheese if desired. You do not need to use any alcohol. I never drink alcohol so I do not miss that flavor.
Scallops my favorite yummy. 😊😊
Over cooking is what everyone does wrong.
Some of the suspect seafood restaurants sell “skate wings” as scallops. They use a punch
Adding to the above, they would use a round punch to mimic the shape of scallops. One time I ordered fried scallops and they arrived as little triangular shaped pieces. I confronted the manager, told him I had never seen scallops shaped like that. Didn’t charge me and we never ate there again.
Another mistake. Not removing the adductor muscle.
I don’t know any chef scared of cooking seafood or shellfish. Its simple and easy to cook. How stupid is that?
I soak my scallops in kerosene for an hour and then light them on fire. When they have burned to a charcoal cinder, I shout YIPPIE!
LOL
Dude! Dying 😂
How much kerosene?
😂
😂😂😂😂😂
Vegetable or canola oil? Not me.
Seared in clarified butter. Sometimes in restaurants after rinsing in cold water we would soak them in milk for a while - or actually store them in milk for service - which helped add a bit more sweetness and get rid of the chemical taste, dry them off before cooking. The best scallops, and seafood in general, was at places where we would get fresh seafood flown in directly from Boston. Also, do not crowd the pan and cook a few at a time. It always bothered me that in the U.S. they get rid of the red roe from the scallop (female scallops have a red structure as seen at 1:32 and 7:26) I only ever had this when I was in London and was able to have the scallops shucked in front of me and the fish monger kept the roe attached best scallops I ever had!!!!.
Well written. As for the red roe, that is the best part of the scallop. Here in NZ, they couldn't be sold without the roe. I couldn't believe it when I went to live in the UK. Not only did they have the roe removed, i saw in the supermarket "Bacon flavoured scallops". You could have knocked me over with a Feather.
Name a restaurant in the US that has an on site fish monger.
Legit
Sounds good, but I'm in DFW and there is no such thing as flown in fresh that morning let alone have a monger shuck them on site.
The only time we encountered scallops with the red roe still attached was in Northern Scotland last October. You are right, they were superb!
I don't know, every time I've ever cooked scallops they tasted amazing, I usually just grill them in the oven
You mean bake them? I always have a hard time searing them in a skillet, they always stick to the pan!! I'm going to try the oven next time.
@@joevaldez3651 yeah, although I usually have my oven set to grill
Cooking with dried scallops are certainly different.
…… the only scallops I can get here our grocery store scallops that I’ve been wet packed. Getting the water out is nearly impossible and I can never touch the chemicals to get those out. But I do the best I can. I’ve been cooking scallops since I was a little girl back in the 60s. I I love scallops, always had. I don’t remember how good or bad my first scallops were, too long ago.
It really bothers me that I can’t put a nice sear on my scallops most of the time unless I overcook them. I don’t know what’s worse. That really makes a difference in the flavor. When I lived in a large city, such as Phoenix, Minneapolis, and St. Louis, it was easy once I knew where they could find them. Then when I lived in San Diego and in Florida once again, I didn’t have any problem.. I contribute this to the fact that most of the people there that I know love seafood, and I know what to look for. My local fishmonger always had scallops. I can get them in the shell or already cleaned.
I do use butter when I fix scallops sometimes, I use ghee. They’re almost finished searing when I put the gear in the pan for flavor. Cannot have butter now because I was bit by a tick that carried Alpha-Gal Syndrome. my mother, was typical of a dryer. She actually thought the scalps were supposed to be tough and rubbery. Because I love to cook I did most of the cooking when I was there as a kid. Because I’m autistic and anal, I did a lot of research on scallops. Then there was practically nothing. I did learn from the books that they were supposed to be rubbery. I had to figure out how to do that…. I did.
I love adding scallops to my winter cIoppino.
Good tips
small bay ones make a great chowder or saveche
Scallops are in my top five favorite foods.
When cooked correctly.... yes! Very tasty! 👨🏽🍳
What’s the other four?
@@dethkon Good question! I know Chicago Deep Dish pizza's on there, but I'm almost afraid to nail down the others on the off-chance I'll forget something. Don't wanna leave anything out!
It’s great, this is one of my favorites
Great video! I see what I've been doing wrong, always been a disaster. I've only gotten properly prepared scallops at 4 star restaurants. So expensive that it's a disaster if they aren't prepared correctly.
BTW, those are SEA SCALLOPS. In contrast, bay scallops are not worth buying, they have no taste. Don't waste your money.
Dude you can get the jumbos in a 1 pound bag at aldi's for $10... don't buy them from anywhere else because you'll pay 3 times that for the same thing... a scallop is a scallop..they weren't born with a brand name
@@tyleyden8695 I buy scallops at Aldi's when they're on sale. My main point was that bay scallops are worth nothing.
@@GeraldM_inNC is that the kind that aldi sells? Bay are the tiny ones right?
@@tyleyden8695 Aldi's sells both the sea scallops and the bay scallops. Yes, the bay scallops are the tiny ones. They're half the price of sea scallops, but they are so tasteless that they aren't worth anything.
I have some great fried scallops at Chinese restaurants. At my local Chinese restaurant where I live now it's the only thing I order.
Putting salt before you cook them will cure it. Put salt before you put them in the pan.
Any seafood that is not fresh has the potential to land you in A&E 🤮 a lot of people seem to overcook and they actually look burnt , which concerns me about the centre of the scallop !
Butter will get you into trouble given that it has one of the lowest smoke points at about 170-C about the same as olive oil (and most of the other oils) Gee which is butter with its dairy components removed has a smoke point of about 270-C = producing an easy predictable triumph every single time. It really is about having oil with a very very very high smoke point at least a start the scallops; having put in 6/12 well separated scallops because they take the heat out of the pan very quickly you can always turn the heat down until you get a bit of colour and are able to turn them over.
Vegetable oils are the unhealthiest oils any seed oil or so cold vegetable oil is actually industrially processed chemical produced in factories not just similar to oil refineries they are best cooked in avocado oil or coconut oil which can handle the high heat recommending canola which is actually no such thing it’s rapeseed oil the marketing department gave with the name canola for obvious reasonsRecommending an oil full of omega six fatty acids which are not healthy at all is not a good idea
Lardbeast comment
IQF are next best!
Oil and finish in butter
This is an intelligent and attractively produced video, but the background music is maddening. It's something video producers do routinely, on automatic pilot, but this would be so a much cleaner, informative video without the artificially peppy soundtrack. IMHO, as the kids say.
whatever you do make sure you have good quality scallops that aren't wet, because it is the difference between a bitter rubbery mess and a nicely seared jewel of the sea
Being that I live in a Michigan, I'm not sure if I can get scallops easily that aren't frozen
Fresh frozen from the can? Fookin 'ell...
Best way go cook to proper doneness is use an instant read thermometer like a Thermoworks and pull them at 140°F. Perfect every time.
This would have been much better without the cringe movie clips in between.
and how are you suppose to know if they are wet or dry scallops ??
Gordon Ramsay"s most screamed about dish.
Scallops are one of the most copied seafoods with cheaper fish it seems.
Always steam seafood. Use a torch to get the seared effects and thank me later.
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Excellent video!
I don't like them seared at all. Bread and deep fry them suckers.
No. You cover up the taste and texture.
some of seems like over handling to me thou!
Scottish West Coast!
Great, mashed is now just using AI to create videos
interesting who knew ty
The biggest mistake cooking scallops is, REMOVING the ROE!
Not enough heat and overlooking.
They are not "skay-lops", they are "scah-lops".
Either
There is no wrong pronunciation. US, UK, Canada, Australia etc pronounce slightly different
Wonderful
NEVER buy wet scallops. Tasteless.
Real scollops have the roe attached to it
Here's a question...how are people to truly know what scallops are actually dry vs wet?
I just recently watched a video that stated scallops treated with Sodium Tripolyphosphate (STP) are considered wet scallops and those are the ones you should avoid. It is the dry scallops that cook and taste better.
I ordered scallops at red lobster and they are about as small as a pencil head. Not what I wanted. But at a good price way over priced the only thing good was the biscuits
Little late here but the white ones are the wet ones that are treated and the dry ones look opaque and are not treated
Taking the roe off is your first mistake.
Their Bloody Raw!!
Where are the orange bits don’t tell me you took them off deliberately..?
RIP mashed, dead channel. Always have hated these types of channels.
Me: What are scallops?
😚
great vid
garbage + canola toxic
First mistake, buying scallops.
Cuz costco and scallops and restaurants accept benihanna are nasty
Where can you find them? No answer?
Slow down when gabbing away so we can understand you
Listen faster
Old Bay.Most 'scallop' are skate,....
Also, hopefully you are actually buying scallops and not skate.
Ppl
the #1 mistake is cooking scallops in the first place, they're fucking vile
66
She is pronouncing it wrong like it only has 1 L
Scalop. It is scalllop
Wow you can afford to buy scallops?
I saw them for $49.99/lb. Today. Bay scallops were much cheaper.
They’re pronounced scollop, not scallop. Not pronounced the way they’re spelled
Depends on what part of the world you're from.
Her pronunciation of scallops makes me mental. Everyone, repeat: Scawl-lups. Not Scal-lips. Jesus. You’re welcome.
Scawl like aww? Scawl ups?? No.
Scal like gal. Scallops. Short “a”. Scallops.
Lol epic peter fail
It depends on what part of the world you're from. How do you pronounce GYRO.
This is a channel all about food mistakes. Plz try to be creative when making title decision?
Cook your scallops in seed oil, fail video.
Scallops are most counterfeit seafood in the world.
Geez! Get rid of that music track that you have with this!! 🙄 Ugh!! 😖🫣