Ohhh...thank you Nikki 😊 Our Christmas Started is sorted 👌 Thank You as usual ....Stunning dishes xx Merry Christmas to you and your family xxxxxxxx🎅🍾🥂🥳🎁🎂
Love making this you hit this head on. 100% Italian Brooklyn Born and Raised I have so many for this tou would love my Fra Diavolo Sauce Recipe with Scallops, Clams, Calamari erc.
Love making this tour hut this head on. 100% Italian Brooklyn Born and Raised I have so many for this tou would love my Fra Diavolo Sauce Recipe with Scallops, Clams, Calamari erc.
I have scallops on my menu for today but will be doing a pesto sauce per my daughter’s request for pesto but your creamy sauce and lemon is making me want to change it up.
That looks absolutely delicious and will be tried next time my fishmonger has fresh scallops - but would you really fry them for 3-4 minutes before turning? I follow my late mother's instructions (she was French!) and lay them in the pan in a clockface around the edge taking exactly 1 minute to put them in then turn them over in order taking exactly 1 minute again, then remove them in order over exactly 1 further minute to ensure all are cooked for exactly 2 minutes (I told you she was French, Basque actually, from the fishing port of St Jean de Luz) and woe betide any errant son or daughter-in-law who strayed from her unquestionable wisdom and instructions! If I cook for as long as you suggest she will return to haunt me ...
Here in the US scallops tend to be treated with sodium triphosphate so that they can be pumped full of water. This water weeps out during cooking making it nearly impossible to get a get sear even if they are dry before going in the pan.
Thanks for the info, I stopped trying to cook with them because of that reason. If they are a good price 🇨🇦I will grab the frozen ones but all I ever use them for is seafood chowder! 🙏👍❤️🇨🇦
Not “here, in the U.S.”. but, “there” in your part of the country. Dry Scallops are always available in supermarkets here on the East Coast. They are as easy to find as shrimp and cod. We do also have the ones soaking in STP here . We call those “wet scallops”. They are usually small and much cheaper, and taste off-putting and soapy.
Yum! This sounds delicious! I can't wait to try this recipe out.
yet again you have hit the spot with this. I have always been afraid to cook scallops - BUT NO MORE!! Thanks.
Saturday night meal just sorted for the wife.Thanks Nicky
Couldn’t have wished for a better recipe 🎉 perfect, love scallops ❤
Ohhh...thank you Nikki 😊 Our Christmas Started is sorted 👌 Thank You as usual ....Stunning dishes xx
Merry Christmas to you and your family xxxxxxxx🎅🍾🥂🥳🎁🎂
This is definitely going on my to cook list!!😂
Will be making that dish for sure this Sunday coming up, thank you!
Love scallops! This would make such a special meal
Love making this you hit this head on. 100% Italian Brooklyn Born and Raised I have so many for this tou would love my Fra Diavolo Sauce Recipe with Scallops, Clams, Calamari erc.
That’s our Christmas Eve starter sorted then…! Bloody Marvellous….
I would love this in Angel hair pasta,looks so good 😊
Looks SCRUMPTIOUS 😊
Looks delicious Nicki merry Christmas to you and your family can’t wait for your new book
Love scallops Nicky that looks so good xxx👍👍🏴🏴
Love making this tour hut this head on. 100% Italian Brooklyn Born and Raised I have so many for this tou would love my Fra Diavolo Sauce Recipe with Scallops, Clams, Calamari erc.
I love scallops but I've never be able to get ones that are so large. Wish I could have eaten that :)
I have scallops on my menu for today but will be doing a pesto sauce per my daughter’s request for pesto but your creamy sauce and lemon is making me want to change it up.
Scallop pesto sauce may be too much for the delicate flesh of that shellfish. Quite strong bit why not?
@@noldi-fg7bo the scallops are placed on the pesto which doesn’t cause a breakdown of the fish. Not tossed in the pesto. No scallop will be harmed.
Yummo 😀
Hi looks amazing - can I ask what pan you cooked them in
just subscribed btw - use lots of your recipe's
That looks absolutely delicious and will be tried next time my fishmonger has fresh scallops - but would you really fry them for 3-4 minutes before turning?
I follow my late mother's instructions (she was French!) and lay them in the pan in a clockface around the edge taking exactly 1 minute to put them in then turn them over in order taking exactly 1 minute again, then remove them in order over exactly 1 further minute to ensure all are cooked for exactly 2 minutes (I told you she was French, Basque actually, from the fishing port of St Jean de Luz) and woe betide any errant son or daughter-in-law who strayed from her unquestionable wisdom and instructions! If I cook for as long as you suggest she will return to haunt me ...
Here in the US scallops tend to be treated with sodium triphosphate so that they can be pumped full of water. This water weeps out during cooking making it nearly impossible to get a get sear even if they are dry before going in the pan.
Thanks for the info, I stopped trying to cook with them because of that reason. If they are a good price 🇨🇦I will grab the frozen ones but all I ever use them for is seafood chowder! 🙏👍❤️🇨🇦
Here in Arizona, I’ve stopped buying seafood altogether, because the smallish town I live in doesn’t sell what I consider to be quality seafood.
How strange. Not like that here in the UK. I cook them and they go a lovely golden brown 😊
Not “here, in the U.S.”. but, “there” in your part of the country. Dry Scallops are always available in supermarkets here on the East Coast. They are as easy to find as shrimp and cod. We do also have the ones soaking in STP here . We call those “wet scallops”. They are usually small and much cheaper, and taste off-putting and soapy.
😂
What is that cast iron pan youre using in the video?
Cast iron is cast iron, no need for the exact pan.
idk y but scallops always reminds me of HELL'S KITCHEN
Hi Nicky. How could you? Scallops have a very delicate flavour and allowing that disgusting stinking allium, garlic anywhere near them is criminal.
Don't cook it then while the rest of us enjoy it