I watch an awful lot of recipes like this and the chefs always get rid of the coral. Except I've have scallops before and the coral is delicious. Glad to see Monsieur Roux using it.
To those that don’t know, vermouth (in this case dry vermouth) is a fortified wine, so think of it like wine but with more flavor/body. That being said, yes, you could use a dry white wine in this receipt but dry dry vermouth takes it to a whole new level; gives that restaurant quality in the sauce. Another analogy would be you’d prefer to use stock versus water in a soup or in a sauce. White wine versus dry vermouth; it’ll give more flavor. Noilly Pray is inexpensive, but you could also use Dolin (if you really had to). Martini dry vermouth is an absolute no! It’s gross and I wouldn’t even use it to make a martini.
My Old "Work Partner" { 21 yrs. together } called me 1 Friday night. "Come to the house. Wilfred & 2 Cousins just arrived." Wilfred was His Brother. He was a Fisherman out of Digby, N.S. Canada. He brought Franklin { Partner } a 50 LBS. block of frozen scallops. We had 4 Frying pans on the stove, at once. hahahahaha Quite the Night. hahahaha
We tend to see scallops cooked on a high heat, and ‘seared’ these days, and here we have a recipe in which they are cooked very gently, and not right through. The sauce covers the scallops…… No searing required!
This guy is so cool.
man...we lost a true treasure. hope youre sons would be as great as you. Thank you Master
so sad he died he has given me lots of passion
I watch an awful lot of recipes like this and the chefs always get rid of the coral. Except I've have scallops before and the coral is delicious. Glad to see Monsieur Roux using it.
Straight out of Central Casting for a French chef. What a voice! What composure!
Those scallops look fantastic rip to the legend himself
4:58 best part
He sure does have passion. Thanks for sharing the moment!
A living God of gastronomy. I have the book, signed by the man himself. Doesn’t get any better than that.
I just learned that the legendary Michel Roux died this year. Amazing man and pioneer!
Beautiful 🤩
Just watching a true god cooking is inspiring and the French accent adds to this master at work 👌
Wow it looks divine!!
The Man. RIP Brother
YES!!! Never understood why people always threw out the orange part of the scallop. It’s delicious
Actually there are other parts of the scallop that is perfectly edible besides the abductor muscle and the coral.
always looking for scallop recipes. thank you
This looks amazing!
Thank You so much.
To those that don’t know, vermouth (in this case dry vermouth) is a fortified wine, so think of it like wine but with more flavor/body.
That being said, yes, you could use a dry white wine in this receipt but dry dry vermouth takes it to a whole new level; gives that restaurant quality in the sauce.
Another analogy would be you’d prefer to use stock versus water in a soup or in a sauce. White wine versus dry vermouth; it’ll give more flavor.
Noilly Pray is inexpensive, but you could also use Dolin (if you really had to). Martini dry vermouth is an absolute no! It’s gross and I wouldn’t even use it to make a martini.
Nothing better than a scalloped still in its shell
My Old "Work Partner" { 21 yrs. together } called me 1 Friday night. "Come to the house. Wilfred & 2 Cousins just arrived." Wilfred was His Brother. He was a Fisherman out of Digby, N.S. Canada. He brought Franklin { Partner } a 50 LBS. block of frozen scallops. We had 4 Frying pans on the stove, at once. hahahahaha Quite the Night. hahahaha
Could you replace the vermuth with white wine ??
We tend to see scallops cooked on a high heat, and ‘seared’ these days, and here we have a recipe in which they are cooked very gently, and not right through. The sauce covers the scallops……
No searing required!
No wonder Lenny Henry (Chef Gareth Blackstock of Chef!) give him such reverence and respect.
Who washes all the pots?
Is the book to sale somewhere?
yes autographed copies of The Collection are available at shop.waterside-inn.co.uk/the-collection-signed-copy/
Does it have to be vermouth?
Not necessarily. You can get away with white wine.
Noilly Prat is pretty inexpensive. I’d encourage the Noilly Prat!
If you want it to taste like Michel's dish, then yes, it has to be vermouth.
Do lets keep Lenny Henry out of it!
i prefer scallops properly seared
I love them raw or seared myself as well
Nothing at all wrong with that. But, this preparation is equally delicious
This guy should turn to Jesus Christ
No, because he cooked for Rothschild