Michelin star SCALLOPS & SAFFRON recipe | Fine Dining At Home
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- Опубликовано: 19 мар 2022
- In this video, I will show you my version of a famous dish from the movie No Reservations. Seared scallops with caramelized fennel, tomato puree, and saffron sauce. If you never worked with real saffron I recommend you try this sauce, you will love it.
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#scallops #saffron #finedining 
Хобби
I really like how you speak in front of the camera, makes the video more interesting !
Yes I am trying to make it more with me saying some tips, happy you like it
fantastic method, learned something new today, thank you my friend
Looks great can’t wait to try the sauce
Beautiful, thank you. I look forward to your new videos.
Another beautiful dish with perfect presentation. You are saluted sir!
Thanks Scott ;)
Love it. Beautiful work.
Thank you
Of all the scallop/sauce recipes I’ve seen (even Bocuse), THIS is the one I decided to make tomorrow night for my elderly mom’s birthday. It’s that special. This will light her up like a jukebox!
Thank you, my virtual friend! 🙏😄
Glad to hear it. Let me know how was it ;)
@@ChefMajk Phenomenal! Best they had in their lives. Sourced the best scallops I’ve seen in California ($54/lb). Made a world of difference. 🤌👌
I like your style chef, I learn a lot technique from you.
I’m really appreciate, thank you very much! 🙏🏼
You are welcome Antimo ;)
your content is so valuable. top notch cooking skills taught for free, thank you!
For sure ;)
New to the channel but I gotta say you have impressed me within 2 videos. Great job chef keep it up.
Thanks, I am happy you like it :)
It would be great to see a video of your history and how you got to where you are today!
Wow amazing
I became huge fan of ur Chef
Simple and beautiful 👏🏻👏🏻👏🏻
Thank you ;)
Simple but fabulous chef nice execution😉👏
Thanks Rodel
Love all the Ingredients! A total winner!
Thanks
@@ChefMajk you got to have a new girl friend! Your cooking presentation is s much more alive!! Keep it up! Love it. 😄
Amazing. Thank you. 🙂
You are welcome :)
Bravo Chef!
Thanks
Beautiful!
Thanks Rick ;)
Thanks Chef !!!!!!!!!!!!!!!
You are welcome !
❤️❤️ I liked
Great recipe Chef. However if I may remind you that in the film, when they are at the Asian market, it is revealed that curry leaves are used for the saffron sauce. I guess it is just another version of this fantastic and regal sauce. Fantastic job chef and great presentation.
this looks amazing and you make this look so easy!
Do you think this would also work with some monkfish filets? I know, I know.. changing recipes like that is not so great, but I wanna surprise someone for their birthday and monkfish is their favorite fish :)
goood .nice and easy
Thx
Like always beautiful, but just an appetizer. This deserves to be an entrée. More scallops please
Is someone holding you back from putting in more when you make it?
Looks good! What do you guys think of blending in the scallop roe to the saffron sauce? Will make it thicker which I think will plate better. But what about the taste??
Amazing Chef!
Can I use white vinegear instead of wine? If yes is it same quantity?
What is your favorite dish with saffron? 😋
Nice work chef, i love saffron milk cake and saffron risotto. Thanks for your great effort am waiting you now every week 😊
Nice chef Majk, please check your Instagram account I dm you.
What can I use instead cream ?
I love how you created the dish from the movie, how sweet, did your girlfriend enjoy your interpretation? Great video!
Yes ofc she does :)
I really apperacate from your video keep it up chef thanks
I DON'T LIKE IT CHEF. I Love it!!! Just genius!! 🌟🌟🌟😄🍀
Thank you very much ;)
If I remember correctly she used Kaffir lime leaves in the reduction of the sauce in the movie...
How can I find the presentation side of a scallop
Hi Majk. I really enjoy watching your videos. Now I have noticed that the labels on the products are in the Czech language. Aren't you from the Czech Republic?
Yes I am, you are right ;)
Ahoj. Tak to mohu psát v mateřštině. Sleduju tě už nějakou dobu a říkal jsem si, že by se mi tvá nabídka koučingu líbila, ale moje angličtina zase není na takové úrovni, abych se bavil odborněji a když zjišťuji, že umíš česky, tak bych se chtěl domluvit, zda by bylo možné využít tvé služby. Bylo by možné, že bych ti do mailu napsal nějakou mojí představu a zda by bylo možné se domluvit na nějaké spolupráci? Dík za odpověď. S pozdravem Jindra
How many Celsius the fennel at roner;
The best …
Nice! Also much better that you film yourself when explaining. Makes the videos much nicer to watch.
Thanks, I happy you like it. Will do more of it in the future
Very nice
Thanks
gorgeous and elegant
Thanks Sean ;)
Biryani ❤️
Ta vyslovnost 😂😂😂zabiják jentak dál 😂😂👍👍
How much do the wine reduce by? 2/3 or almost dry and 1 tbsp left?
And how much do you add white wine? Thanks!
Yes reduce around 70% down. The amount is up to you don't stress with exact numbers
@@ChefMajk i already saw some chefs reduced wine to almost gone. Some also told that the more wine reduces, the better beurre blanc will get. Is it correct, Chef?
@@TruongNguyen-yy7jm yes probably, but the end of the day the difference is not really noticeable for me. It is not just about how much you reduce but how much you put in the first place
@@ChefMajk i'm kinda confusing these two. Anyway, it's still worth think about yours 🤔. I really appreciate that, Chef! 🔥
@@TruongNguyen-yy7jm best is to don't think too much and rather to try it yourself. Do one sauce with reducing a lot and then second with reducing just by half and you will see the difference and find out what you like. Cooking is not just about reading a lot of theory but cooking the things and getting experiences, only then do you really learn something.
I wanna see you replace that flawless dish with more aesthetic creativity, go go go
What is aesthetic creativity?
@@ChefMajk so you can play around with those sauces/pures as if they were paint, big wow factor.
I made the sauce, I left leeks in it (can't eat onion) it's now one of my favourite things and I'm adding it to my recipe book
Very nice. But where is the starch? Is this keto?
Why do you need starch? This is not a fitness channel
@@ChefMajk who eats a tomato puree with a scallop? You have some really good skills but sometimes i wonder about your pairing.
@@ericmurphy2862 point of fine dining is to try new things and flavors, not to get full or eat the same food as your everyday dinner
I love. This chef. But. When he talks. It’s very hard. To watch. The. Video.
Yeeees !!! Finally someone said that! His cooking skills can be good but its impossible to watch it. Its also very hard to belive he lived in London.
I dont know. Why he is talking. So Strange. Like he couldnt. Breath. Properly. !
@jelajika it seems like he may just need more time on camera. It very much seems like someone trying to replicate a talking style they have seen in a video before
1 poor scallop need atleast 6
Beautiful !
Thank you ;)