I made this tonight. It was... fabulous. I was really unsure of how long to let it cook once I flipped it to the broiler. But, I think I pulled it out at just the perfect time. It was insanely delicious and I had just enough crusty bread. I will do this again!
We have some pretty decent seafood in New Orleans. Tonight will be my second time making this. I use a pound of fresh, large scallops and a pound of fresh, large, head-on shrimp. It's seriously one of the most delicious Chef John recipes ever, and I've probably made somewhere between 50 and 75 of his awesome recipes. It's so easy and has the most amazing flavor.I just cook it all in one large oven-safe pan, straight to the table for a family style type dish with tons of bread and some salad. My dinner guests have gone from 0 to 3 or 4 per a week since I've started cooking with Food Wishes. My entire family and circle of friends thanks you, Chef John. I'm a little grumpy about not being able to be so anti-social, anymore, but the food is worth it. :p
I made this. I was insanely delicious. My first time ever cooking with scallops. I have also used this basic recipe to cook chicken and shrimp. Both came out amazing. This is an amazing flavor profile.
Food Wishes : 03:52 : "Ce n'est pas vraiment un gratin si vous n'arrosez pas avec du beurre." Here is the sentence in French. I live in the South of France.
Thanks for the recipe! Having no bread at home (i know, a sin) I decided to boil some pasta to al dente , stick said pasta into the sauce and bake for another 10 min! Worked magic!
Chef John, in the 6 years I've been watching your videos you've not only taught me how to feed myself but how to get laid doing it. This falls into the latter. From the bottom of my heart I thank you.
Karl- I'm trying to not form a mental image of what you may be doing to your Scallops, but I suppose that it is alright as long as you are all consenting adults. Still a bit creepy though.
Awesome recipe, just did it today. The only thing is check frequently in the broiler stage. There's no time and it only takes a minute or two to possibly overcook it
Just found your videos. Thank you for being calm and confident. You make cooking your recipes so fun. I come to your posts often. Thank you again. With love from Texas, Debra
I just wanted to report back. I've now made this four times. I've been experimenting with the heat. Here's how the scallops cook best: First, heat the ramekins; butter and drizzle in a little (little) sauce; nuke it for 25 sec on high; then continue the recipe as prescribed. Give the dish one extra minute in the oven before moving to the broiler. Perfection. Big scallops need a bit more heat than given here.
Awesome Scallops are my Favorite if you can't get fresh you can get Frozen from Maine or Canada here in Eastern PA in Shoprite, Pathmark just make sure they are just Frozen with Nothing Added.
Hey Chef John! As someone that has ADD, I just want to thank you for cutting out your "breaths" in the audio narration before each sentence. This tends to plague other audio recordings, and I sometimes end up focusing on every "breath" instead of the actual subject of the audio. You go the extra mile with your videos and I appreciate that!
You sir are super hilarious, not to mention...a Fantastic Chef! Soon as I graduate and move out of student housing, I will definitely be stalking this channel for wonderful recipes! Thanks a bunch! ;-)
Chef John rreeaaalllyyy loves scallops. This is probably his tenth episode working with scallops. And probably his 200th working with seafood in general lol.
I love your videos. I would also love if you would suggest side dishes that compliment the dish you are cooking. Also I live in Mexico and ovens do not come with broilers here. What would you suggest to use to brown the tops? Thanks.
You forgot to mention to make this when the other half will be gone for several hours so you can eat both dishes and have time to clean up and air out the kitchen. Otherwise buy and make twice as much.There is nothing worse then drooling when you finish.
I know this isn't really related to this video but, do I need a separate cutting board for sea food? My friend said that I do but I feel like if you wash your cutting board well enough it shouldn't be an issue, is that true?
Watching this in the break room with the volume up was a bad idea. This looks and sounds so amazing, and we're eating charred hamburgers. Oh well, I know what I'm making for dinner next payday!
Just came across this. I think I will go to the fishmonger on Tuesday and get some fresh scallops, langostinos, and crab and make this. I'm in Spain, so I have to wait until Tuesday because everything gets brought in the night before, and there is no fishing on Sundays!!!!
id put less wine and some sugar (similar amount to salt) and reduce the sauce that accumulated in a pan with a little bit lemon juice paprika powder and fresh chili but without the seeds - optional green onion for garnish
I dislike most fish but love scallops. Chef John is right; they are just slightly (and pleasantly) sweet and with a tender, slightly meaty texture as opposed to flaky fish texture.
Food Wishes ~ Chef John, I have only tried scallops once and thought they were just o.k. because the texture. Now that I am a much better cook I wonder if the texture should have been like crab, lobster & shrimp ? Can you tell me what the texture is like on the properly cooled scallop compared to crab, lobster or shrimp please ?
Scallops SUCK because of their texture. You are not going to improve that by skill. Don't waste your money if you are like me and do not like the texture of scallops.
Holly Tree~ Good to know Holly, thanks for sharing your opinion. I do like the flavor of scallops and just thought maybe they we not cooked correctly, but I wont bother with them again...
Holly Tree~ I wanted to like them too... I'm good with the shrimp, lobster, crab and tuna steaks so i'll just stick with them... Thank you for saving me a lot of grief and frustration trying to figure out that they were not for me... :-)
I always watch your videos when I'm starving and don't have good food near me. I want to be able to reach into the screen and take the plate like willy wonka.
You were on the WatchMojo 10 Ten RUclips Traditional Cooking Channels. I voted for you. Love your channel Chef John. They said really nice things about you as well.
Check out the recipe: www.allrecipes.com/Recipe/241739/Scallop-Gratin/
No roe, chef John? I’m shocked
I made this tonight. It was... fabulous. I was really unsure of how long to let it cook once I flipped it to the broiler. But, I think I pulled it out at just the perfect time. It was insanely delicious and I had just enough crusty bread. I will do this again!
We have some pretty decent seafood in New Orleans. Tonight will be my second time making this. I use a pound of fresh, large scallops and a pound of fresh, large, head-on shrimp. It's seriously one of the most delicious Chef John recipes ever, and I've probably made somewhere between 50 and 75 of his awesome recipes. It's so easy and has the most amazing flavor.I just cook it all in one large oven-safe pan, straight to the table for a family style type dish with tons of bread and some salad. My dinner guests have gone from 0 to 3 or 4 per a week since I've started cooking with Food Wishes. My entire family and circle of friends thanks you, Chef John. I'm a little grumpy about not being able to be so anti-social, anymore, but the food is worth it. :p
This has become my go-to scallop recipe. Simple. Delicious. It has been shared around the world. Thank you, E.
I made this. I was insanely delicious. My first time ever cooking with scallops. I have also used this basic recipe to cook chicken and shrimp. Both came out amazing. This is an amazing flavor profile.
People asking about the wine, please read the blog post!
Chef, i can't believe the things people ask you. "Can i substitute the wine for lemon juice?" What are your thoughts? I just facepalm.
Food Wishes : 03:52 : "Ce n'est pas vraiment un gratin si vous n'arrosez pas avec du beurre."
Here is the sentence in French.
I live in the South of France.
zombieno1 btw.. congrats on the watchmojo top 10 list.
Schlomothebest That's an actual thing? I thought he was joking! :P
Food Wishes is now one of the Top Ten RUclips Cooking Channels according to WatchMojo.com. Congrats Chef John !
Scallops are one of my favorites!! Oh yum! The best gratin dish I ever tasted was in Charleston, SC with shrimp, scallops, and crab. Soooo good.
I'll be watching for ovendoor speedo-reflections in coming videos
Oh, we all will
love all your recipes, my wife and I enjoy watching them and eating them. Thank you so much! Love the candid humor too!
E most eloquent, interesting, informative chef ever.
I just made these and holy schnikes, they were AMAZING.
Watching over at least a 100 of Chef Johns recipe videos I've noticed a favoritism in cayenne.
Welcome aboard!
100? You must be new :)
i noticed that too! i use cayenne all the time now and it does add that special ingredient to your dishes.
He has an interest in Cayenne West.
OBAY THE CAYENNE!😋
Thanks for the recipe! Having no bread at home (i know, a sin) I decided to boil some pasta to al dente , stick said pasta into the sauce and bake for another 10 min! Worked magic!
I’ll never forget earthing scallop Gratin when I was in my 20’s. My gosh they are delicious!
Those fresh scallops look delicious. Thus will be a go to recipe.
Chef John, in the 6 years I've been watching your videos you've not only taught me how to feed myself but how to get laid doing it. This falls into the latter. From the bottom of my heart I thank you.
Karl- I'm trying to not form a mental image of what you may be doing to your Scallops, but I suppose that it is alright as long as you are all consenting adults. Still a bit creepy though.
You are the King Kong of getting someone to touch your ding dong.
made this for the first time today.
Great appetizer.
just changed one little thing, add just a hint of shallots. Thank you Chef John
Awesome recipe, just did it today. The only thing is check frequently in the broiler stage. There's no time and it only takes a minute or two to possibly overcook it
Chef John, A wonderful recipe indeed. You had me at scallops. :)
The little baking dish is key. Ocean dish 👌🏽
Just found your videos. Thank you for being calm and confident. You make cooking your recipes so fun. I come to your posts often. Thank you again. With love from Texas, Debra
I am going to say that I have just enjoyed this thanks for sharing!
Scallops are one of my favorite. Great recipe. Yum!
What a great recipe. I knew I could count on you to give me a scallop idea. Easy too
I just wanted to report back. I've now made this four times. I've been experimenting with the heat. Here's how the scallops cook best: First, heat the ramekins; butter and drizzle in a little (little) sauce; nuke it for 25 sec on high; then continue the recipe as prescribed. Give the dish one extra minute in the oven before moving to the broiler. Perfection.
Big scallops need a bit more heat than given here.
Merci Julien pour totes vos recreates maintenant je peux essayed thanks
Lovely !! Buy the scallops in the morning of the day you will use them. Fresh is always better and this was delicious !!
This was so delicious, especially now that I've learned how to make crème fraiche.
I came for the food and I stayed for your sense of humor. Chef John cracks me up 😂
I think I need to make a whole tray of this. I'm no heavy eater but 4 is such a tease :3
Awesome Scallops are my Favorite if you can't get fresh you can get Frozen from
Maine or Canada here in Eastern PA in Shoprite, Pathmark just make sure they
are just Frozen with Nothing Added.
I am going to be trying this tonight, looking forward to a great meal with minimal prep, I have some really nice scallops. Happy New Year's!
I am going to try swiss gruyere also, maybe with a light dusting of parmesan reggiano on top of that, looks rich and delicious.
Just made this for lunch, absolutely delicious.
Scallops are like the steak of the sea.
Actually 🦈 is
So what's salmon
@@anthapersephone7311 fish
You are the Olivia Newton John of your Scallop Gratin.
Fantastic and Awesome Recipe! Just Beautiful and Delicious!
Hey Chef John! As someone that has ADD, I just want to thank you for cutting out your "breaths" in the audio narration before each sentence. This tends to plague other audio recordings, and I sometimes end up focusing on every "breath" instead of the actual subject of the audio. You go the extra mile with your videos and I appreciate that!
You're my favourite chef!! Keep up the good work!!
Why do I always watch your videos at 2:00am? I don't need to be getting hungry before bed...
Looks great. I like them a bit simpler though. Grilled with aglio and olive oil and then sprinkled with fresh lemon juice.
We made this tonight and it is very good!
You are one "Crazy, admirable Chef!" 🤠
Looks really really good.
You sir are super hilarious, not to mention...a Fantastic Chef! Soon as I graduate and move out of student housing, I will definitely be stalking this channel for wonderful recipes! Thanks a bunch! ;-)
Ty so much!!! I am truly happy to have found your channel! I find inspiration every time I watch one of your videos!
Looks great!! would love to try with a mix of scallops and jumbo shrimp. Any recommendations for thickening the finished sauce??
This looks amazing! Creamy, tangy, savory.
Looks great John
Thanks! And we we always love happy endings!
Scallops are my all time fav thanks for Sharing this recipe :)
Chef John rreeaaalllyyy loves scallops. This is probably his tenth episode working with scallops. And probably his 200th working with seafood in general lol.
love your videos, and im not sure if I like your jokes or food better...thanks for all the awesome posts!
Chef John, you said that if you don't have creme fraiche use heavy cream. Do you think that sour cream could be used? Thanks,
Are four scallops enough for a serving? I've had broiled scallops at a restaurant and definitely had more than four.
This looks fantastic 😊thanks for sharing!
I just adore seeing your reflection in a stainless steel bowl.....
Such a nice idea Scallop gratin
I CAN'T WAIT TO MAKE THIS!! amazing as always!
I love your voice!!!
I love watching you make scallops! They always look amazing! I've never actually eaten them though... Just the thought is enough haha
I love your videos. I would also love if you would suggest side dishes that compliment the dish you are cooking. Also I live in Mexico and ovens do not come with broilers here. What would you suggest to use to brown the tops? Thanks.
A blow torch
Hi chef how long will you broil it after cook for few minutes at 450 degrees
Best rgards
Chef, can you please make creme brulee? When ever I make it, I always under bake it or over back it.
You forgot to mention to make this when the other half will be gone for several hours so you can eat both dishes and have time to clean up and air out the kitchen.
Otherwise buy and make twice as much.There is nothing worse then drooling when you finish.
Can you use something in place of the wone? I can't have any wine.
Is it possible to do this with bay scallops? If so, how long should I bake them?
I've cooked plenty of scallops, but never a gratin. This looks totally necessary, though I think I'll do all 8 together and then eat them all.
What a gorgeous dish!
You had me at scallop.
I know this isn't really related to this video but, do I need a separate cutting board for sea food? My friend said that I do but I feel like if you wash your cutting board well enough it shouldn't be an issue, is that true?
I'm soo doing this for thonight supper 😋 thanks!
Watching this in the break room with the volume up was a bad idea. This looks and sounds so amazing, and we're eating charred hamburgers. Oh well, I know what I'm making for dinner next payday!
You're the best Chef - skip the Speedo though! Greetings from Maine :)
Jazzin up tilapia with this tonight 😋
I love those bowls.
Wow that looks amazing
Just came across this. I think I will go to the fishmonger on Tuesday and get some fresh scallops, langostinos, and crab and make this. I'm in Spain, so I have to wait until Tuesday because everything gets brought in the night before, and there is no fishing on Sundays!!!!
Congrats on getting number 6 on watch mojos youtube Chef
I got the spoon and the bowl. Will that be enough to make this?
i made this! it was great.
You are such a funny guy, your videos make me feel positive! All your recipes are different and great (:
You make me laugh every single time. Great recipe! Thanks! :)
Holy smokes that looks great
can you do a potato knish video or corn beef and cabbage
My mom makes a lovely potato gratin. I didn't realise you could have seafood variants. Looks tasty though.
omg...chef john you are àmazing...?
Need this all day err day
id put less wine
and some sugar (similar amount to salt)
and reduce the sauce that accumulated in a pan with a little bit lemon juice paprika powder and fresh chili but without the seeds - optional green onion for garnish
Another great recipe...that I won't be making because I don't have an oven.
john! what does scallops tastes like? hated seafood as a child but starting to get into it but have yet to try scallops
Not fishy at all. I don't like seafood but I want to try this dish.
I dislike most fish but love scallops. Chef John is right; they are just slightly (and pleasantly) sweet and with a tender, slightly meaty texture as opposed to flaky fish texture.
They are amazing, definaty worth a shot, my mouth is watering just thinking about them lol
what can I use in place of white wine ?
question...if i use frozen scallops...i know...cheaper version...how long do i cook it for?? cheers!!
Loving the rhymes Chef John! XD
Food Wishes ~ Chef John, I have only tried scallops once and thought they were just o.k. because the texture. Now that I am a much better cook I wonder if the texture should have been like crab, lobster & shrimp ? Can you tell me what the texture is like on the properly cooled scallop compared to crab, lobster or shrimp please ?
Scallops SUCK because of their texture. You are not going to improve that by skill. Don't waste your money if you are like me and do not like the texture of scallops.
Holly Tree~ Good to know Holly, thanks for sharing your opinion. I do like the flavor of scallops and just thought maybe they we not cooked correctly, but I wont bother with them again...
You're welcome. I so wanted to like them because I love seafood! But just can't get past that texture.
Holly Tree~ I wanted to like them too... I'm good with the shrimp, lobster, crab and tuna steaks so i'll just stick with them... Thank you for saving me a lot of grief and frustration trying to figure out that they were not for me... :-)
I always watch your videos when I'm starving and don't have good food near me. I want to be able to reach into the screen and take the plate like willy wonka.
Looks like you got dressed up for this one...Love those scallops!
You were on the WatchMojo 10 Ten RUclips Traditional Cooking Channels. I voted for you. Love your channel Chef John. They said really nice things about you as well.
What is the size/oz of the Ramekins?
Where can I get creme fraiche in East Bay?