Have to say thank you Christine. You run a warm kitchen- as my mother did. A joyful place to experiment/ explore and refine skills. The recipes I’ve tried have all worked so well. The lemon potatoes- thank you thank you. I returned from Tasmania with half kilo bags of succulent scallops much like yours. I wanted a delicious recipe and I trust you so I scrolled through your site and voila. Have had years of working long hours during which I was just a functional cook. Thank you for leading me back via your example of warm and relaxed cooking. The mark of the best.
I came here this afternoon looking for something to make for dinner and wanting to get out of my recipe rut. I was not disappointed. Off yo the grocery store, a bit disappointed as their scallops were not nearly so nice, but made thus, served on some pasta, and it was wonderful. Who’d have imagined lime, ginger and scallops over pasta (I mean, line, ginger and pasta???). Well it was wonderful. This is my style of cooking-quick, easy, not too fussy but always with really good fresh ingredients. Thank you!
Thank you so much for the recipe Christine . I can’t wait to try. It looks amazing !everything you make is amazing. I doubt your husband will find anything at a restaurant that’s better than your cooking. You are a great chef💕
Thank so much . I do hope you try this recipe as it is truly the perfect plate, in my opinion. My husband will not order scallops in a restaurant as a result. lol.
Hi Christine, new subscriber here. You are an amazing chef. I think I have watched about 8 videos so far and it's bed time. I have not been able to find scallops that are good. In the past the restaurants just did not cook them as I thought they would. Now I can make my own thanks to your delicious recipe. I can surely understand why your husband does not order them out at restaurants. You are definitely the best . Thanks for sharing .
I'm pretty confidant that if I served these scallops as an appetizer, while the main is finishing in the oven, my status would go to 'rock star'. These look so good!
Made this last night. My scallops were a little smaller (so we could have more :). They were a huge hit and I will be making them again for sure.@@ChristineCushing
nicely done, those look amazing. your "money!" reaction was great. i enjoy your flair. cameraman getting the lense steamed up made me laugh a little too
I'm glad you enjoyed my overly exuberant reaction to the scallops. Getting right into the pan has its' advantages but we're always fighting the steam... haha.. So glad you enjoyed the video and hope you try this recipe. It is a house special.
Mouth watering literally! I passed on some scallops at the grocery store this time because I didn't know how to cook them, but I do know. Thanks Christine! Shared the video on Facebook
I love scallops; I've cooked them in a few different ways, but never like this! I'll soon try it this way; they looked very moist and delicious! Thank you for the wonderful recipe; God bless.
Looks wonderful and will try this weekend. Also, I think it's important to let people know only dry packed scallops can be seared. Otherwise, they'll just sweat out and shrivel. Impossible to brown.
I just noticed your question, my apologies. You want to buy dry packed scallops ( i didnt get into details in video as we were shooting live ) and then you just pat them before searing. If they are wet when you buy them they will be soaked in a solution which preserves them and also plumps them up. This will then cause you scallops to steam instead of sear. I hope this helps.
This was great! Thanks for posting the unedited version. It's nice to see from beginning to end. Just wondering if you'd recommend de-glazing in a cast iron skillet. It looks like yours did it pretty well, but I've heard mixed opinions about it. Would you have to re-season it after? Thanks! :)
Thanks for watching and for your question ( a good one) . Generally speaking when you deglaze in cast iron ( which I dont usualy), yes you should re-season the pan . In this case the Le Creuset has a slightly different surface with a patina that does not rust like true cast iron and does not need seasoning. It's kind of the best of both worlds, which is why I deglazed in it. I hope this helps and that you try these delicious scallops.
It's a great question. What I used are known as ' dry' scallops, which I recommend. The wet looking ones are generally immersed in a solution to keep them preserved and add weight. Not preferable. So the dry ones that I used are already dry . But in theory, the moisture on top of scallop will prevent them from getting that beautiful crisp coat and will splash in the pan. I hope this helps!
the comment about men was misandrist and my feelings are hurt jk its totally true my dad drives me nuts when he barbeques, im like "leave it the fk alone!"
So you just came to see this to critique Christine? I don't care how good your cooking may or may not be, you RESPECT other chefs, especially when you're in their channel. IF YOU CAN'T SAY NOTHING NICE, DON'T SAY NOTHING AT ALL!
In addition to all your wonderful recipes, I love seeing the variety of beautiful flowers ,
You improve my day.... better than an Ativan. AND you are The Best!!!!
haha! Thank you and be well !
Have to say thank you Christine. You run a warm kitchen- as my mother did. A joyful place to experiment/ explore and refine skills. The recipes I’ve tried have all worked so well. The lemon potatoes- thank you thank you. I returned from Tasmania with half kilo bags of succulent scallops much like yours. I wanted a delicious recipe and I trust you so I scrolled through your site and voila.
Have had years of working long hours during which I was just a functional cook. Thank you for leading me back via your example of warm and relaxed cooking. The mark of the best.
I love scallops! Thank you again! ☺️👌🤗🙏
Ginger and lime my favs! Looks delish!
It's such a great seafood combo. Thanks for watching
"It needs a little more butter."
always one of my favorite phrases.
YUM.
I know.. Thank you for watching .. These scallops are like gold in our house. We scrape every drop of sauce off those plates..
How can anyone dislike this? You’re so informative and engaging! Love the recipe x
Thank you for your kind words.
I made this for Thanksgiving dinner yesterday. AMAZING! Thank you and I love your channel!
Damn this channel needs more subscribers!! This is amazing stuff!
Yes ! I have to agree... LOL. Thank you
Just the way I cook them. Thanks for the tip re clam juice!
The clam juice is a great addition to this dish. So glad you enjoyed it.
I came here this afternoon looking for something to make for dinner and wanting to get out of my recipe rut. I was not disappointed. Off yo the grocery store, a bit disappointed as their scallops were not nearly so nice, but made thus, served on some pasta, and it was wonderful. Who’d have imagined lime, ginger and scallops over pasta (I mean, line, ginger and pasta???). Well it was wonderful. This is my style of cooking-quick, easy, not too fussy but always with really good fresh ingredients. Thank you!
Thank you so much for the recipe Christine . I can’t wait to try. It looks amazing !everything you make is amazing. I doubt your husband will find anything at a restaurant that’s better than your cooking. You are a great chef💕
Thank so much . I do hope you try this recipe as it is truly the perfect plate, in my opinion. My husband will not order scallops in a restaurant as a result. lol.
Hi Christine, new subscriber here. You are an amazing chef. I think I have watched about 8 videos so far and it's bed time. I have not been able to find scallops that are good. In the past the restaurants just did not cook them as I thought they would. Now I can make my own thanks to your delicious recipe. I can surely understand why your husband does not order them out at restaurants. You are definitely the best . Thanks for sharing .
Much appreciate your kind words and so glad you are enjoying my videos. Thank you for the SUB
This is the second recipe I have cooked that you have done. This is $$$$$. It worked so well. Thank you!
Dean Nolle yeah ! So glad you made these because they are $$& so true. We love them. Thanks
I'm pretty confidant that if I served these scallops as an appetizer, while the main is finishing in the oven, my status would go to 'rock star'. These look so good!
I hear the drum solo now! I hope you try them and let me know how much applause you get.
@@ChristineCushing hi new subscriber thank you for putting the ingredients in the description box now i can try it
Thank you for the sub! So glad you you are enjoying the videos. I hope you try this delicious one.
Made this last night. My scallops were a little smaller (so we could have more :). They were a huge hit and I will be making them again for sure.@@ChristineCushing
nicely done, those look amazing. your "money!" reaction was great. i enjoy your flair. cameraman getting the lense steamed up made me laugh a little too
I'm glad you enjoyed my overly exuberant reaction to the scallops. Getting right into the pan has its' advantages but we're always fighting the steam... haha.. So glad you enjoyed the video and hope you try this recipe. It is a house special.
Mouth watering literally! I passed on some scallops at the grocery store this time because I didn't know how to cook them, but I do know. Thanks Christine! Shared the video on Facebook
Oh thank you Sarah! You have to give this method and try. They are really delicious.
I love scallops; I've cooked them in a few different ways, but never like this! I'll soon try it this way; they looked very moist and delicious!
Thank you for the wonderful recipe; God bless.
My thanks! They are super tender and so delicious
Awesome as always Christine!! Can't wait to try them.....thanks.
My pleasure. I hope you try them.
Nice recipe dear.... Stay connected
Glad you enjoyed the scallops
Perfectly cooked. Looks delicious.
Looks so good and easy !!!!!
Thank you !
Glad I seen you on Wall of Chefs Today ❤🇨🇦
@@jacquiemccoll910 thank you. It was a fun show to work on. Merry Christmas
Looks wonderful and will try this weekend. Also, I think it's important to let people know only dry packed scallops can be seared. Otherwise, they'll just sweat out and shrivel. Impossible to brown.
Nice recipe
Many thanks !
They look so good. I have had problems in the past with sandy, gritty scallops, so I never make them.
At the beginning she says to make sure you remove the "foot" of the scallop or they'll taste gritty, maybe that's why? I hope that helps :)
Thanks for sharing Christine. I can see why your husband doesn’t want to order scallops in a restaurant, yours are perfectly cooked! 😋
My pleasure!. Glad you enjoyed it.
Pro scallops Christine.
Once you start cooking with butter,there is no going back :^D
Made these yesterday, they were delicious , thank you! Could you make Boureki? That would be so great!❤️
So great to hear! I'll put boureki on the request list. Thank you
Hi Christine!,wow! Yes,it look so pretty! And yummy!merci! 🍽🍽🍷🍷🌷🌷
Merci!
Perfect!
They are so delicious ! Thank you
I love the this combo of flavors for the scallops. How dry do yiur scallops need ro be? Do I need to dry off in towels before cooking?
I just noticed your question, my apologies. You want to buy dry packed scallops ( i didnt get into details in video as we were shooting live ) and then you just pat them before searing. If they are wet when you buy them they will be soaked in a solution which preserves them and also plumps them up. This will then cause you scallops to steam instead of sear. I hope this helps.
This was great! Thanks for posting the unedited version. It's nice to see from beginning to end. Just wondering if you'd recommend de-glazing in a cast iron skillet. It looks like yours did it pretty well, but I've heard mixed opinions about it. Would you have to re-season it after? Thanks! :)
Thanks for watching and for your question ( a good one) . Generally speaking when you deglaze in cast iron ( which I dont usualy), yes you should re-season the pan . In this case the Le Creuset has a slightly different surface with a patina that does not rust like true cast iron and does not need seasoning. It's kind of the best of both worlds, which is why I deglazed in it. I hope this helps and that you try these delicious scallops.
Wow! Look at the size of those scallops! They must be from Nova Scotia.....wink wink. Beautifully done.
Wink , wink...yes Nova Scotia amazing scallops. So glad you enjoyed it.
any qualms with using lemon instead of lime for this recipe?
No absolutely not. The lime is just a great combo with the ginger. Thanks for watching
Yum
Thank you !
I love scallops
Totally agree !
i was told that you have to dry the scallops with kitchen towel ensuring that they are not wet before pan frying it. is it true? what are your tips?
It's a great question. What I used are known as ' dry' scallops, which I recommend. The wet looking ones are generally immersed in a solution to keep them preserved and add weight. Not preferable. So the dry ones that I used are already dry . But in theory, the moisture on top of scallop will prevent them from getting that beautiful crisp coat and will splash in the pan. I hope this helps!
Those look amazing, you're the best, so "fearless"! "if you don't want to add butter"......I don't understand that part (giggle)
haha! I know , that butter with the scallops... WOW . Thanks for watching and for your great comments
Did your husband jump in after the shoot to eat the scallops ? That would have been funny to catch that.
Show me the yummy goodness😃
Thanks for watching
the comment about men was misandrist and my feelings are hurt
jk its totally true my dad drives me nuts when he barbeques, im like "leave it the fk alone!"
I had no idea scallops were to be cooked half raw. No thanks.
They are not raw. They are perfectly cooked. If you ask someone from Japan or France they would say they should be less cooked. Thank you for watching
Big mistake using cast iron especially on induction. -Unevenly seared. You can see where the pan's heat ring is when the pan gets de-glazed.
Burnt, overcooked and cold, shabby !
Macabre they are neither....try for once to be in curiosity (meaning trying to learn) and not in judgement....did you try to make them?
@@TheAgentbosko : I am a chef in France and I know how to do it, so it's up to you to learn, but you have the right to make us laugh 😂
@@Macabre_007 lmbo!!!!!! Bet your foods is aweful
So you just came to see this to critique Christine? I don't care how good your cooking may or may not be, you RESPECT other chefs, especially when you're in their channel. IF YOU CAN'T SAY NOTHING NICE, DON'T SAY NOTHING AT ALL!