Seared Scallops on Fresh Corn Cream - Easy Summer Scallop Recipe
HTML-код
- Опубликовано: 29 сен 2024
- Learn how to make a Seared Scallops on Fresh Corn Cream recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Summer Scallop Recipe!
Truly delicious. I substituted a 1:1 mixture of white wine & milk for the stock and it was amazing.
Made this last night. So easy and the wife was impressed. Delicious!!
Video still playing in 360 after a day. If anyone knows what's up with YT, please let me know. Thanks!
Cock?
Good evening good sir, unfortunately I can not answer your spiritual questions of the mysterious ways of the youtube gods, although let me assure you that the quality of video does not take away from the consistent high quality of your work. As well I have a request ! Sticky Toffee Pudding ? I'll be keeping a keen eye on my sub box in hopes of that deliciously simple dessert popping up under your channel. All the best.
try re-uploading. Something might have gone wrong in the upload process / processing. Alternatively see if any settings changed when you exported the video that would have been different and cause any problems.
Wow . Amazing technique and idea
Seem like YT is having some issues. The video was uploaded at full HD size. Maybe just a matter of time to finish processing.
still looks good on 360p
Multiple videos in my sub feed that were uploaded around the same time are having the same problem.
That's what youtube does. The larger the file size of the video, the longer it'll take to process. And for some reason, when uploading a 1080p video, it tries to resample and downscale all the non-HD options first. Doesn't really make sense, but getting full HD takes a while. You could schedule the video to go live about half an hour before it's done uploading if you want to avoid this.
well yeah, chef john, i can only watch it as of NOW in 360p. hey look! war in iraq! watch out! war in syria! war in gaza! and here i am, whining about not being able to watch my usual dosis youtube food porn in 1080p. oh yeah. talk about shallow priorities. :)
You should be You Tubes first Michelin star Chef. You truly are amazing. Thanks for all your videos
This video is stunningggg.... searing scallops is a big chef secret isn't it? xD Thank You! it's so beautiful..
For some reason I thought it was bad to have a burning pan with no oil or butter in it. Cool. This makes more sense.
Thanks much. With much, much, much respect, I’m surprised you use metal against metal… Otherwise, can’t wait to try your recipe. Cheers🙂.
Beautiful and I bet delicious too.
flawless...
Food Wishes I think the upload was an issue on your side not YT. Perhaps try re-uploading ensuring it is an HD file?
I will try for sure. I have frozen scallops bought from Wholefood...
Excellent.
OMG lol that looks so good I could smell it! l OVE YOUR CHANNEL
I hate Chef John. It is now 2:06am, and I WANT this NOW...
it's... so beautiful.
I've watched this and Gordon cooking scallops so im somewhat of a chef myself...
Somewhat? Lol
Can you cook without chili or cayenne pepper and still get a great dish? It feels as if the perpetual omnipresent spiciness may be to make sure if it is a bit bland the spiciness takes care of it, I understand sometimes it is an interesting addition to the flavor orchestra but using it always seems to convey a lack of confidence.
Ok John here is the question., A tasting menu for 3 people where I will be serving ? scallops per person......how many ears of corn & what is the amount puree you put in the bottom of the bowl?
I cannot play this video as I get a playback error on iPad
me too
It's fine now.
Still not working on any iOS for me.
Wont play on iPhone5 either :(
Looks good, chef. Do you have a Twitter account?
Chef John can you make a baked banana cheesecake :)
Do banana bread!!!!
Please? :)
I think he already did, a long time ago.
HIS VOICEEEEE UGHHHHHH
Yeah it gets under my skin also haha
UGH YESS 🥵🥵
I've honestly never made any of the recipes you post but I still watch every video.
same here! i'm only 16 and i've seen nearly every last one. i'm one of those master mind chefs!
I've only made his guacamole and onion ring recipe because I happened to have the ingredients in the house lol.
If you make just one chef John recipe, make it the Amazing Onion rings. They're, uh, well they're amazing in fact!
Great channel, eh? Everything I've tried, if I follow his method EXACTLY, bingo!
Make a few..they are quite good and he presents them to be practical in the home kitchen.
Apparently YT is doing an update, and that's why no HD yet. Okay, as you were.
17 hrs and still 360p. I can watch 1080p on many other channels for the last few days. Hmmmm.
That corn looks aMAIZEing
5 years ago? And only 13 likes? This was great Wtf
3 per plate?! More like 30 per plate! lol
Fair point! lol
A lot of scallops aren't actually even scallops. If you're sure they are, I hear ya! (Lots of cheating possible, it's sad.)
@@slobomotion If they have the small side muscle, they are real. A lot of the things that were once substituted for scallops, like mako shark or skate wings, are just as expensive as sea scallops.
3, what is he feeding, mice?!!! 🤣🤣🤣 I'll go for 30 also!!!
Chef John, you've been adopted as a member of the family! Tried this recipe tonight, my wife raved on it. Best scallops we've had, better than any restaurant. Thanks for so many good meals lately. The salmon wellington is another favorite!
Scallops are my all time favorite to get anytime I'm out- never thought I could make them at home. Can't wait to try this, looks amazing!
I just found your channel last week and I'm obsessed! I'm making this recipe tonight
Congrats Chef John (!) Your method of "searing" these puppies is much better than anybody else's. "Oiling" them B4 searing is much less smoky. YOU ROCK !!!!
Anyone else getting that annoying "playback error Tap to retry" popup message, or is it just me?
Looks great but honestly i could eat this entire dish inside of 60 seconds.
Hi Chef John. Thanks for sharing this recipe. I make this for 12 or my buddies for Xmas and they loved it! It's a bit overwhelming to be honest preparing 3 course meal for a dozen of people, but everything turns out great. Thanks again.
Btw I substitute the chilli with ikura (salmon roe).
Chef John, I love this recipe. I’ve made it twice in the last few months. I’m wondering what would be a good entree to serve after this yummy appetizer?
The number of scallops should be increased. :P
Portions tend to be small here in France. You are full because they avoid beverages with meals, eat slowly in courses, finish with cheese and fresh fruit, and you can also put bread (never with butter) with the cheese course if needed. A meal takes about 35-60 minutes. Even a simple one at home on a weeknight. Lots of scenting, chewing slowly, et c. Less obesity here, too. :)
slobomotion Thats why we're ..well fat over here. We LOVE big dishes, PLENTY of food, side food/dishes, and appetizers. And of course we don't really take our time at all. I need to learn how to eat slowly. I grew up eating fast so its hard for me to eat slowly now.
slobomotion I'm too poor to have something so fancy. Usually I don't have more than one pot that the food gets cooked in.
When you're struggling to survive, the fun kinda gets taken out of everything. Yeah, I try to make food that at least kinda tastes good, as much as I can, but at this point it's pretty much food = fuel. There's no real joy in it.
Corinn Heathers
I hear you. I like the commentfais ton French cooking channel. I don't find his recipes 100% solid, unlike 750 GRAMMES, which is certain to succeed, but he's extremely authentic. Both channels are all in French. commentfais ton does, to me, actual French dishes, in a hilariously authentic low-tech kitchen, like most here. For the meal courses here, people may not even have many plates, so they are wiped after each course and reused for the next, frequently. Many French still don't have refrigerators (and many don't want them anyway). I've been fully homeless three times and have lost everything more than once. I hear you. The commentfais ton guy has no stove at all, I have not seen any oven, and the one pot he keeps using has one handle broken off. The paint on his wall is falling off. Much of France is still rural, and one-room cottages, even for whole families, are still typical. Apartments are nearly always extremely small -- whether you rent or own, you pay one or two taxes for the square meters of inhabitable space you have. I lived here the first year with no fridge. Just save 20 dollars a week and start now. I did that when I was 20 and I'm 57 now. I still do it, despite homelessness, disability, unemployment, dislocation, et c. I was able to retire early. Don't give up. xoxoxoxo
Yeah, nobody should have to cut a scallop into so many tiny spoonable pieces 'cause he only has 3 in his bowl.
I love the sound of Chef Jon's voice! Hahaha ~
#metoo. This show puts me in my happy place
Interesting dish. The taste of Scallops happens to remind me of sweet corn oddly.
There is always a vegan alternative: You can get the hell out of my house.
2 things I would have done differently; serve it with a nice sauvignon, and use 5 scallops per plate. This is a super simple but super delicious recipe, going to do this this week! Thanks CJ!
I experiment it with my sauce.
I took some red Thai chili sauce mix with raspberry balsamick vinegar glaze some creamy chili honey sauce and some roasted garlic sauce and mix them all together.😎👌
Just discovered Chef John 3 days ago and have already made three dishes from his vids. Enjoying this one now with an ice cold beer! So good. Thank you so much for sharing your talents! (Shhh...I didn't strain the corn cream, still smooth as silk)
As a vegan alternative, you can always…. Grow up already and learn about nutrition, not from the fda either.. ✌🏼😁
was this deleted an hour ago then re-uploaded?
There is alot of corn left on the buttom of the cob, John! I hope you didnt throw that away! Give it to your Parrot or farm yard Pigs or your wife your something!
i love simple and easy. the peppers and sauce are too much. i can do the butter. thanks for explaining time and heat stuff
Mmm I love scallops! Amazing video again, Chef John :)
If anyone on here wants a nice tip on trimming corn on the cob like chef john is doing, with the cob vertical, use a bundt cake pan, set the cob on the center cylinder upright, holds it steady while you cut the corn off the cob, and when you use the back of the knife blade to scrape out the corn milk and all ends up in the bundt cake bowl. No, i'm not that smart, someone else showed me, lol
I love scallops. I know I would enjoy this dish. :)
Hey Chef John, NO HD?
Uprated. Yeow! I live in one of those Mediterranean countries where NO HOT CORN is tolerated (except polenta) but I'm doing this anyway and I think it'll go over with Mr. Sullen. :)
I like the part at the end, " And this goes well with cold beer" Ha!
Fresh corn cream sounds like a good band name
3 minutes per side sounds like too long to me..
I hate ordering scallops. There's always 3 to an order. Like that's not enough to make me full!
Wish this was a higher res, but still liked the dish
I don't want to naysay here, but...
A Beautiful bowl of summer, is a bowl of succotash with a similarly light protein. Sorry Chef, but I use that line just about every night, and you can't have it.
your vegetarian joke KILLED me. cut turnips into the shape of scallops!! you are hilarious and I love your videos. Thanks man!
I wish you would prepare dishes that the "common folk" can afford. Here lately, all your video has been high end dishes. I love watching them, but most people do not have access to these ingredients and if we did they are way to expensive.
my only issue is that the audio is quieter in this video compared to the previous ones, so slight annoyance but not a big deal.
Water to deglaze? Why oh why wouldn't you use white wine or sake for the deglazing?
same thoughts. maybe times were tough for chef john that day? lol
I should just say that I love scallops, period. This recipe, however was particularly excellent! I liked they they were seared, adding oil to the scallops, not to the pan. And the pureed corn sauce was to die for. The only change I made was to add 4 cloves of diced garlic to the corn mixture. Mmmmmmm... 😋
Just a hint and a trick for shaving corn as Chef John did. Try using a Bunt Cake bowl, it has the perfect Corn Holder.
Update on 11.10.21: This is one of the finest scallop recipes ever. We made it several times and can only say, "BRAVO"!!
Were those chilli peppers or sweet peppers?
I am still unable to view this video
I just looked it up, it's not Food Wishes it's actually the new youtube update that's causing this error.
Still not working for me! :(
I live in Thailand and I can't watch the video. It says play back error. Retry again thing... Idk what's going on ! Please help
Hey Chef John!
First off thanks for posting these videos, you've made me get back into cooking so thank you for that. :-)
Secondly, I have cooked many of your posted recipes and they are divine and now from seeing this video I cannot wait to try it out.
Keep up the great work and very enjoyable videos John and thanks again.
Peace.
Matty
Chef John, I just have one comment about frying the scallops. The fact is that the butt of the scallop, the side that is not going towards one way should always sit on the bottom of the pan, with the top part (the part that is eering towards one way) should be lying towards the side of the pan, this means that the bottom part of the scallop will be completely touching the bottom of the pan, so when you turn your scallop, you just line the top part like the bottom part and rest it again to the side of the pan. When pan frying whole scallops that are not cut in half, you should also not start with that high heat, as you want to baste the scallops, and if your pan is too hot at that stage, you'll end up with burned butter.
I just love seared scallops.
not that i couldn't hear you, i could hear you well enough, but I feel in comparison to yesterdays video, the sound is a little bit softer. Don't know which is better...
but keep up the good work, good luck!
All Right, there's still some fresh corn in the stores even though it's now October. That is dinner.
Are those regular red peppers or hot
When you get through with all the 1080p testing on to 4k lol gonna make this dishfor my lady friend thanks john !
Chef John thanks for the recipe. Adding some butter just before you turn them over makes them even better.
I just made this recipe the other night and it was delicious! However, I did roast brussels sprouts as a side dish instead of having peppers.
Overall it was wonderful.
Definitely trying this
Hi Chef John I have a food wish: baby octopus in red wine, thanks!
Make sure you do not pre heat a coated non stick pan! If you use a coated non stick pan, heat it with a little bit of oil in it, or use a different pan. The coating used for these pans can release a toxic gas if super heated.
I initially got excited as I thought you'd upload two videos so was disappointed as there's only one but after watching it, I'm happy again ~ Thx chef John :)
I love the summery feeling I get from this dish, i have scallops in my deep freezer, sweet.. I hope I can find them
Yo chef! Is it better to rub oil on things and put them in a dry, hot pan or put the oil in the pain until it's smoking and put the things in?
Whew!!! I watched this earlier. Wanted to show this to my husband, and the video was gone! 😭😭😭 will show this to him now!
You did it again Chef. Just made this. Super easy and fancy pants to boot.
I've made the Fondant and will make this one. Excellent, thanks for sharing.
Blending a sauce and passing it through a fine sieve? What is this, Chef Steps?
I love your videos
This dish looks fantastic, even in 360p, chef, so don't worry :)
Your handle should be Awsome Shef John , this was excellent!
Scallops would have turned out better if you put oil in the pan.
my scallops always have the texture of a bouncy ball
Then they are either overcooked or they are cheap low quality.
such a sexy dish
I made it as described...delicious! Thank you for a great recipe :)
Thank you for the tip on adding oil on he scallops instead of the pan. Turned out really good. And I used Aleppo peppers instead of cayenne.
yyyuuummmmyyyyy!!!
So fancy
⁷