Cooked some scallops tonight using this method, it really helps to have a heavy based/cast iron pan to hold a high temp and give that amazing crust. I finished mine by basting with a little butter just to help the final stages of the cook. Incredible results. Thanks guys!
It’s just like eggs let the heat of the pan an carry over cooking finish them they’re both so delicate. My mom always made the best scrambled eggs and I learned about cooking seafood working as a cook in the 70’s. Oh man am I old.
I agree with you... they certainly don't need to be seared to be enjoyed but that doesn't mean that they aren't good cooked this way, they're just different when eaten raw or lightly cooked.
Thank you for sharing some scallop love! My mom made battered scallops with a breading about the thickness of a piece of paper. They were awesome and your appreciation for this shellfish reminded me of a mom meal from many years ago. She was born and raised in Rhode Island.
I always just got the pan rippin’ hot with a bit of high temp oil. Towel down the scallops so they’re dry. Put on a drying rack for a half hour or so even. Salt, seasoning (usually blackening for me), maybe a touch of pepper. About 1.5-2min on one side, 30 seconds to a minute on the other depending on thickness. You can often see the opaqueness on the sides. Only want it barely cooked through or even a thin line of undercooked there (should carry over by the time you get it pulled and plated). If you have a bunch of them to do, keep your oven at warm and pull early (still with that underdone strip) before moving to a warming plate. It takes a few times to get the hang of, but once you do, you can get them perfect every time.
@@CloudianMH not REALLY doing it by time. By feel and sight. That was more the point. By the time you’ve placed the last scallops on the pan, the first ones are almost ready to flip.
I've eaten scallops for 60 years now on 4 different continents and even in a Micheline 3 Star restaurant in Switzerland. Without a doubt, the very best were pulled up off the bottom, shucked, and held under 180F water until they turn opaque, a rich milky white color. They were sweet and fresh without any need for butter or overcooking. They are especially popular in sashimi sushi, melt in your mouth.
@@TheYaegerjeusmc I was on a fishing boat that uses hot water to clean the boat and deck. I put the scallops in a strainer and run the water over them until they were an opaque white, then eat them steaming hot. The only cool-down time was so I wouldn't burn my mouth. Stay safe.
steamed scallops doesn’t sound up my alley. i’d rather them get a nice crust cooked with some oil like the video. cool that you enjoyed them like that though
What's the pickled lemon recipe? And explain how please. Great video. I have a cheaper flat top, are they all made from the some metal, for the cooking surface
Love your way to cook and the explanations as well! As being from a landlocked country, it's hard to get fresh scallops. Primarely the defrosting process seems to crucial to me. What has to be thought of, when bying frozen ones?
hey guys...super glad you have a channel and your content is going to spread... it's just a matter of time you're hitting crazy subs. what is and how do i make that pickled lemon juice aka jesus juice.
I love scallops, going to have to try this. Does anyone have any suggestions on how to incorporate the coral? I believe it cooks faster than the scallop so should be cooked separately...?
I love the comment about how oysters used to be poor person food. When I first lived away from home my mother visited so I cooked what at that point was my signature dish: baked monkfish in an Italian sauce. It was amazing but she had grown up in a fishing town in the 50s and thus viewed monkfish the same way as if I'd served rat, or turkey twizzlers. Supposedly it used to be the same price as tinned tuna.
It’s the salty juice you get when you salt and pickle lemons in the Moroccan fashion… basically lemons cut almost in quarters, salted and packed in a jar with spices… the salty lemon juice is an excellent condiment… I’m sure you can find lots of instructions for making ‘salted preserved lemons’ online…. Enjoy.
It's the brine from pickling...but instead of cucumbers in it, lemons were used. Pickled lemons have kinda limited uses for the average person but the brine is nice. Pro tip: use the brine in boozy cocktails!
Start by buying dry pack sea scallops (U-10s, U-8s) not the ones soaking in milky STP ( Sodium Tri-poly Phosphate) fluid. You will never get a sear on those. Pat dry with paper towel then you can get the best results nice crisp crust. STP is used by unscrupulous fish mongers to add extra water weight which you pay extra for.
Okay so ive been cooking a long time and im just a bit confused that scalop definitely seems underdone? Am i wrong? Translucent means its still undercooked right? Im honestly asking. 45degrees Celsius seems like a low temperature. An i mistaken? I live in the US so is it a region thing?
FDA says 125 for scallops, but the reality is they are safe to eat raw, provided they arnt old and dont come from a contaminated source. Imean tuna is also 125 but seared on the outside raw in the middle is a thing. Also been cooking a long time, stuff like this are what HACCP plans are for.
is there really a risk for undercooked shellfish, specifically scallops or shrimp? I want it to be cooked properly but still melt-in-your-mouth tender. And it's not as easy to tell between "not gonna be rubbery" and "rubbery" in the course of only a few minutes. At least with steak and fish there's more wiggle room and it's easier to tell.
You can use an acidic sauce to help bring the fish across the finish line, something like a scallop ceviche is done with raw scallop and the lime juice over time denatures the proteins "cooking" it. If you par cook it however it cuts down on the time required for the acidity to do its work. Take some sea scallops, sear like above, rest them on a cutting board, quarter them. Have a ceviche marinade ready to go *google one that looks good* toss the scallops in the marinade and by the time you toast some tortillas or slice an avocado to have with it the scallops will be done. After 2 or 3 times when you are confidant in the searing and resting required to perfectly cook them you can serve them however you like. So if you are worried about wasting food because you undercooked it use something like the above as a training wheel to help you dial in the technique. However consider as long as they are not old and come from a reputable source scallops are safe to eat raw, in fact in some countries they are salted and air dried and stored for years to be rehydrated and cooked, snacked on, or ground up to add to foods as a nice salty umami punch, you probably *imean theres always the one in a million* have nothing to worry about with scallops.
It annoys me how I can't find fresh scallops still in its full shell where I am. Most accessible are the scallop meats that's soaked in water and no matter how hot your pan is, how much you try to dry it out, there's still tons of moisture in it that leaks out and ruins the product :(
So foreal nothing is edilble on a scallop besides that connector muscle? I usually chew at that thing on clams and mussels but whenever I see people prep fresh scallops they toss out the rest.
personally i think lietting the oil smoke before searing is the best way to get a crust with a tender center. But im a french cook in a michelin restaurant so maybe the technique differs
I mean I'm no professional chef and just cook for my non-french family and I do this. The heat is not hot enough for this guy so you don't get a great sear.
When I was a kid my friends dad told me scallops were just circles cut out of stingray wings with a cookie cutter, and they do seem like that, to this day I have no appetite for scallops, I find them to be fishy tasting and not very appealing, I much prefer Oysters, clams, and mussels.
People say donʻt over cook the scallops. My husband says I always over cookes my scallops, but I hate my scallops undercooked. The first time I tried them at a resturant it was not cooked all the way thru. My husband said thatʻs how it should be. I gave it to him. It was to fishy to me. I went to the store brought my own scallops and cooked my own, well done and perfect!! I will never order scallops at a resturant again. I will cooked my own at home
Can you do a video on how to fry a steak and show it to your chef please? Last time I was at fallow my medium-rare steak was bloody overcooked. Seriously… if your chef can’t even fry a steak medium rare
People think seafood is all that especially scallops. Truth is local is best. Seafood is great if it was caught same day a few hours earlier. If it was shipped accros the world that's just vanity. Eat local people. It's fresher, healthier, more sustainable and less annoying hearing people eat this or that out of vanity.
@@JoseAlbn just goes to show how little you know, I've been line cooking for 18 years now, the first chef I worked for was a James Beard award winner, who worked for the company of one of the Iron Chef contestant winners, since then I made it a point to work for James Beard nominees and winners. If you sear both sides the juices will indeed stay in there longer than just searing one side. The last place I worked at flew in hundreds of scallops every day all the way from the New England coast. The last restaurant I went to served me a one sided seared scallop, the plate halfway through was swimming with scallop juice. Granted if you over cook them or let them sit too long they do leech out the liquid. But trust me, searing both sides will help trap those juices in, let me ask you would you ever sear 1 side of a steak?
@Jason Music Again, searing has nothing to do with juices. You sear for other reasons. Nothing gets "locked in". I also wouldnt brag about being a line cook for 18 years. Think about it, my good man.
@@JoseAlbn when you work with scallops on a daily basis, and with different chefs for so long, it's good to know the right way to do things. searing has a lot to do with creating a barrier, think about cauterizing a wound. there's also the maillard reaction that we are all familiar with, which is what I'm sure you meant by "for other reasons". but searing is meant to help keep those juices inside that piece of protein.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Cooked some scallops tonight using this method, it really helps to have a heavy based/cast iron pan to hold a high temp and give that amazing crust. I finished mine by basting with a little butter just to help the final stages of the cook. Incredible results. Thanks guys!
This man is a chef’s chef.
The key to seafood is if it looks done it’s over done.
Facts
If it looks raw it’s perfectly donrv
It’s just like eggs let the heat of the pan an carry over cooking finish them they’re both so delicate. My mom always made the best scrambled eggs and I learned about cooking seafood working as a cook in the 70’s. Oh man am I old.
I agree with you... they certainly don't need to be seared to be enjoyed but that doesn't mean that they aren't good cooked this way, they're just different when eaten raw or lightly cooked.
If its cooked in the pan its fucked on the plate.
True for both eggs and seafood.
Been looking for a channel like this for the last couple of years, glad I found one!
Thank you for sharing some scallop love! My mom made battered scallops with a breading about the thickness of a piece of paper. They were awesome and your appreciation for this shellfish reminded me of a mom meal from many years ago. She was born and raised in Rhode Island.
Seems you got a good Mom ☺️
@@Abakus7 thank you, she was
Good chef too. People tend to use way too much batter for delicate seafood.😊
fresh scallops are amazing but dried intensifies it’s flavour so much. Love both methods.
I love the texture and flavor of scallops. Definitely need to try cooking them sometime.
I always just got the pan rippin’ hot with a bit of high temp oil. Towel down the scallops so they’re dry. Put on a drying rack for a half hour or so even. Salt, seasoning (usually blackening for me), maybe a touch of pepper. About 1.5-2min on one side, 30 seconds to a minute on the other depending on thickness. You can often see the opaqueness on the sides. Only want it barely cooked through or even a thin line of undercooked there (should carry over by the time you get it pulled and plated). If you have a bunch of them to do, keep your oven at warm and pull early (still with that underdone strip) before moving to a warming plate. It takes a few times to get the hang of, but once you do, you can get them perfect every time.
Scallops take 40 seconds on either side. You are surely over cooking them.
@@CloudianMH not REALLY doing it by time. By feel and sight. That was more the point. By the time you’ve placed the last scallops on the pan, the first ones are almost ready to flip.
my dad would always dip them in dehydrated parmesan cheese from the shaker, then seared it and it is phenomenal
ooh that makes sense. I feel like you could do the same thing with powdered koji too -- nice fermenty dry thing to increase the sear.
I've eaten scallops for 60 years now on 4 different continents and even in a Micheline 3 Star restaurant in Switzerland. Without a doubt, the very best were pulled up off the bottom, shucked, and held under 180F water until they turn opaque, a rich milky white color. They were sweet and fresh without any need for butter or overcooking. They are especially popular in sashimi sushi, melt in your mouth.
What was the cool time? 8-10 minutes?
@@TheYaegerjeusmc I was on a fishing boat that uses hot water to clean the boat and deck. I put the scallops in a strainer and run the water over them until they were an opaque white, then eat them steaming hot. The only cool-down time was so I wouldn't burn my mouth. Stay safe.
Ok brian
steamed scallops doesn’t sound up my alley. i’d rather them get a nice crust cooked with some oil like the video. cool that you enjoyed them like that though
@@Mr_Spaghetti More like poached. And you're not alone, most people overcook seafood and fish. You just stay inside the box.
What's the pickled lemon recipe? And explain how please.
Great video.
I have a cheaper flat top, are they all made from the some metal, for the cooking surface
The scallop one looked delicious! You can fwd wind them if short on time. I'm going to get some scallops this year
Love your way to cook and the explanations as well!
As being from a landlocked country, it's hard to get fresh scallops. Primarely the defrosting process seems to crucial to me. What has to be thought of, when bying frozen ones?
Scallops are the absolute best ! My most favorite thing out of the sea.
You guys are great I love this channel. Super enjoyable. Will love to eat his food
hey guys...super glad you have a channel and your content is going to spread... it's just a matter of time you're hitting crazy subs. what is and how do i make that pickled lemon juice aka jesus juice.
I love scallops, going to have to try this. Does anyone have any suggestions on how to incorporate the coral? I believe it cooks faster than the scallop so should be cooked separately...?
Quality information love the history bit towards the end too, quality channel chef!
Love scallops! They are easy to cook as well once you get the hang of it.
I love the comment about how oysters used to be poor person food.
When I first lived away from home my mother visited so I cooked what at that point was my signature dish: baked monkfish in an Italian sauce. It was amazing but she had grown up in a fishing town in the 50s and thus viewed monkfish the same way as if I'd served rat, or turkey twizzlers. Supposedly it used to be the same price as tinned tuna.
❤ awesome video 🤟
Loved the video what is the pickled lemon juice recipe?
Well done video chef! Great passion and explanation
Tell us more about this pickled lemon juice
Yes, I'd like to hear more about this magical "Jesus Juice" concoction
the cinematography is amazing
Nice my friend. You made me hungry
Amazing content!
What's pickled lemon juice?
Guess we'll never know.
Assuming some combination of lemon juice and vinegar
The brine of preserved lemons. Essentially just lemons and salt left to sit for a while, but you can add spices like peppercorns and bay leaves.
Will this work with the scallops i get from Aldi?
I need that pickled lemon juice recipe
yea we need more info on "jesus juice"
It’s the salty juice you get when you salt and pickle lemons in the Moroccan fashion… basically lemons cut almost in quarters, salted and packed in a jar with spices… the salty lemon juice is an excellent condiment… I’m sure you can find lots of instructions for making ‘salted preserved lemons’ online…. Enjoy.
this is one of the few examples I’ve seen of not overcooked scallops.
Love this channel!! 👏👏
genuine question: is it worth crosshatch scoring scallops for the sear as well or is it kind of diminishing returns at that point?
I'd be happy to go to that guys restaurant
Damn! That looks good!
Best scallops in the world come from Digby, Nova Scotia.
I always coat my scallops with oil by hand before cooking, it's a lot more precise than oiling the pan.
I'm curious to know more about the pickled lemon juice. What exactly does that mean? It's fermented?
Start with a hotter surface and crust the top and bottom. 🤷♂️
Scallops are quite possibly my favorite seafood.
Great insight, would like to know the secret sauce ingredient :)
A Beautiful Thing
Can you provide a recipe for the pickled lemon juice w/ rapeseed oil?
how do you make pickeld lemon juice?
It's the brine from pickling...but instead of cucumbers in it, lemons were used. Pickled lemons have kinda limited uses for the average person but the brine is nice. Pro tip: use the brine in boozy cocktails!
I love me some bacon wrapped scallops with some special lemon & butter
I like my scallops to be touched at least 57 times by the chef.
Start by buying dry pack sea scallops (U-10s, U-8s) not the ones soaking in milky STP ( Sodium Tri-poly Phosphate) fluid. You will never get a sear on those. Pat dry with paper towel then you can get the best results nice crisp crust. STP is used by unscrupulous fish mongers to add extra water weight which you pay extra for.
Easier way set them in a pan like hrs on a clock . By the time youve placed the last one, its time to flip the first.
Hell's Kitchen contestants looking to get scallops served and accepted:
Okay so ive been cooking a long time and im just a bit confused that scalop definitely seems underdone?
Am i wrong? Translucent means its still undercooked right?
Im honestly asking.
45degrees Celsius seems like a low temperature. An i mistaken? I live in the US so is it a region thing?
FDA says 125 for scallops, but the reality is they are safe to eat raw, provided they arnt old and dont come from a contaminated source. Imean tuna is also 125 but seared on the outside raw in the middle is a thing. Also been cooking a long time, stuff like this are what HACCP plans are for.
Was this shot on 35?
is there really a risk for undercooked shellfish, specifically scallops or shrimp? I want it to be cooked properly but still melt-in-your-mouth tender. And it's not as easy to tell between "not gonna be rubbery" and "rubbery" in the course of only a few minutes. At least with steak and fish there's more wiggle room and it's easier to tell.
You can use an acidic sauce to help bring the fish across the finish line, something like a scallop ceviche is done with raw scallop and the lime juice over time denatures the proteins "cooking" it. If you par cook it however it cuts down on the time required for the acidity to do its work. Take some sea scallops, sear like above, rest them on a cutting board, quarter them. Have a ceviche marinade ready to go *google one that looks good* toss the scallops in the marinade and by the time you toast some tortillas or slice an avocado to have with it the scallops will be done. After 2 or 3 times when you are confidant in the searing and resting required to perfectly cook them you can serve them however you like. So if you are worried about wasting food because you undercooked it use something like the above as a training wheel to help you dial in the technique. However consider as long as they are not old and come from a reputable source scallops are safe to eat raw, in fact in some countries they are salted and air dried and stored for years to be rehydrated and cooked, snacked on, or ground up to add to foods as a nice salty umami punch, you probably *imean theres always the one in a million* have nothing to worry about with scallops.
You can safely eat scallops raw, so use that as a guide. Underdone is better than overdone.
It annoys me how I can't find fresh scallops still in its full shell where I am. Most accessible are the scallop meats that's soaked in water and no matter how hot your pan is, how much you try to dry it out, there's still tons of moisture in it that leaks out and ruins the product :(
As a suggestion, perhaps try dredging them through enough flour to absorb the moisture. There would be a nice crust as well.
I dont get the temperature? Confused
Another Michelin star method: sous vide at 120 - 125 degrees in butter and herbs, rest them, season and pan sear to get some color on them.
By the time they have a proper color they'd be cooked anyway. Zero sense to sous vide a scallop.
Does this hurt the scallop?
No central nervous system
No
Gordon Ramsay “ it’s RAW”!!!!
@1:32 he flipped the scallop soaked towel to touch his bare hand then IMMEDIATELY went up and scratched his face lmaooo
No he didn't.
So foreal nothing is edilble on a scallop besides that connector muscle?
I usually chew at that thing on clams and mussels but whenever I see people prep fresh scallops they toss out the rest.
Scallop Roe is used all the time for plenty of food preparations - and can be very tasty!
Prefer cooking my scallops in a pan and baste them with butter and finish with fresh lemon juice
Skull-up 😂😂
Use a kitchen spoon! Definitely not the bathroom spoon!
personally i think lietting the oil smoke before searing is the best way to get a crust with a tender center. But im a french cook in a michelin restaurant so maybe the technique differs
Ah yes the classic French name… “Colin”
Sure you are
Thank you for your comment, commis
That means your oil is burning 😂🤌🏽you like your food nice and healthy I hear
I mean I'm no professional chef and just cook for my non-french family and I do this. The heat is not hot enough for this guy so you don't get a great sear.
just a little half bottle of oil
When I was a kid my friends dad told me scallops were just circles cut out of stingray wings with a cookie cutter, and they do seem like that, to this day I have no appetite for scallops, I find them to be fishy tasting and not very appealing, I much prefer Oysters, clams, and mussels.
Carry over cooking.
Wouldn’t pouring that lemon juice over the crust, make it’s crust go soggy?
People say donʻt over cook the scallops. My husband says I always over cookes my scallops, but I hate my scallops undercooked. The first time I tried them at a resturant it was not cooked all the way thru. My husband said thatʻs how it should be. I gave it to him. It was to fishy to me. I went to the store brought my own scallops and cooked my own, well done and perfect!! I will never order scallops at a resturant again. I will cooked my own at home
I don't mean to be rude but the bald guy looks like he really knows his s**t. Thanks for the video!
Can you do a video on how to fry a steak and show it to your chef please? Last time I was at fallow my medium-rare steak was bloody overcooked. Seriously… if your chef can’t even fry a steak medium rare
Seems like pre heated air fryer and dry brined and butter basted scallops would turn out well
Nice, but that's insanely inefficient. I don't know anyone that can sit there and hold one scallop down at a time during the middle of a dinner rush.
Grape seed oil is called Jesus juice. Learn something new every day.
I believe he said rapeseed oil
He said "pickled lemon juice with grape seed oil," which is just their proprietary thing. It's okay though, you only missed all of the words.
@@hoshasei 😂
Ditch the toxic oils
We need to know more about the jesus juice
Millard Reaction. Love the Limey. The Culinary Institute of America, Hyde Park, New York.
Sea boogers.
Best I've ever had was just raw from the pile, tbh
People think seafood is all that especially scallops. Truth is local is best. Seafood is great if it was caught same day a few hours earlier. If it was shipped accros the world that's just vanity. Eat local people. It's fresher, healthier, more sustainable and less annoying hearing people eat this or that out of vanity.
if you don't sear both sides, the juice leeches out onto the plate
Searing doesnt do anything for the juices, mate.
@@JoseAlbn just goes to show how little you know, I've been line cooking for 18 years now, the first chef I worked for was a James Beard award winner, who worked for the company of one of the Iron Chef contestant winners, since then I made it a point to work for James Beard nominees and winners. If you sear both sides the juices will indeed stay in there longer than just searing one side. The last place I worked at flew in hundreds of scallops every day all the way from the New England coast. The last restaurant I went to served me a one sided seared scallop, the plate halfway through was swimming with scallop juice. Granted if you over cook them or let them sit too long they do leech out the liquid. But trust me, searing both sides will help trap those juices in, let me ask you would you ever sear 1 side of a steak?
@Jason Music Again, searing has nothing to do with juices. You sear for other reasons. Nothing gets "locked in".
I also wouldnt brag about being a line cook for 18 years. Think about it, my good man.
@@JoseAlbn when you work with scallops on a daily basis, and with different chefs for so long, it's good to know the right way to do things. searing has a lot to do with creating a barrier, think about cauterizing a wound. there's also the maillard reaction that we are all familiar with, which is what I'm sure you meant by "for other reasons". but searing is meant to help keep those juices inside that piece of protein.
@Jason Music Nope. Nothing. To do. With juice.
Its super easy to fact check me too. Which is why im not really going into details.
n1
Scollop
This looks like it has been filmed on film stock.
Absolutely necessary that Jesus juice / sauce is dropped with proper ingredients so we can all make
A filet knife to open a scallop? Have you gone off your tree my son?
Michelin scallops are rubbery
Is that Jimmy from Yellowstone?
Such waste, need to eat them roe and all 🤤
Save the scallops! poor scallops
step #1: Place into the garbage
no
Bruh just eat it raw....
Bad camera angles can’t even see
Just imagine doing like holding the Scalop to make it even crusty Yhy sure sure
Wear some gloves please
Can you show us how to cook the perfect prepackaged frozen scallops? I won't be pulling any fresh scallops out of our local poop river anytime soon.