Cooking Tips : How to Sear Sea Scallops

[boonie]

Y U FACE SOO RED..

[Chefarg]

Alialcollins is the only one here who can cook scallops for me. People generally have the wrong idea of scallops needing to be "seared". What they need to be is evenly and thoroughly crusted over. So therefore evoo or clarified butter is the preferred fat because the cooking heat and time are just pushing the limits of these fats' smoking point while not going over. Once crusted a scallop should have the color of a very old penny. And whole butter should be added to the pan and using a spoon to

[Polium101]

RUBBER SCALLOPS!

[YamahaMiro]

Nothing better than a sexy cook :)

[retrotw]

those are huge

[KrazeDiamond]

Where do you get scallops so big!!?? Every jumbo scallop I see at supermarkets are all tiny ass bullshit!!!

[genocidal123]

@KrazeDiamond SEA scallops.

[mandy26lez]

@KrazeDiamond most likely at the fish market or local business dealing solely in seafood! super markets dont usually buy seafood like that because they are not likely to be bought because they go to waste! they stick to things that have high turnover like salmon and shrimp.

[tric331]

@mandy26lez you are so smart! What other things do you not know about but pretend to?

[mandy26lez]

@tric331 that's just my experience you can take it or leave it.

[frantahouska]

@KrazeDiamond there are diffident sizes. change your supermarket...

[chuchuchuchia]

Great size on those scallpos, looks real fresh

[DaHomieC]

where's the "done" at the end :\

[jonineese]

Numm!

[MrRedClues]

holy shit those scallops are massive

[FOSICKLIKEWHA1]

@alialcollins lol, some little kid watching too much hell's kitchen is trying to say they are better at making scallops then a chef, that's pretty funny. I'll just end this little argument real quick, someday you'll grow up and realize your a retard. Please stop leaving comments on stuff you have no idea what your talking about it's embarrassing. thank you

[alialcollins]

I'm afraid those are a bit raw. Colour isn't as robust as it should be. Tilt the pan so that the backs / sides of the scallops will cook as well. Don't forget to season the tops of the scallops while the bottoms are cooking. Also, it looked like you weren't using EVOO - best stuff to use for scallops b/c it heats well & doesn't leave a nasty taste. Whatever you were using looked as though it burned.

[FOSICKLIKEWHA1]

@alialcollins shut up, nobody cares about your opinion, make your own video if your so good.

[WX688]

@alialcollins It's interesting that you critique her entire process, yet you suggest that she should use extra virgin olive oil? EVOO has a very low smoke point, and is likely to burn high heats... I've never heard anyone suggest searing with EVOO. I suggest reading up some more before trying to act like you're actually knowledgeable about food

[doudott]

go head and flip it oooverrrrrrrr

[TanitsuMe]

If You On Hells Kitchen Then Chef Ramzay Well Smash Your Face With A Pan !!!

[misterq0604]

Her face is so red....

[seppel412]

well done, looks amazing

[SethHesio]

Good video, this is exactly how I cook mine. Does anyone cook with the orange part of the scallop? The roe I think it's called, or the coral. I use mine to make a very nice thick sauce. Anyone want the recipe or want to share one with me, please do! Again, good video, totally agree with her method.

[VocalExcursion]

@SethHesio do u mean the muscle? thats what we call it in the restaurant business

[SethHesio]

@VocalExcursion Even though it's not a muscle? The white part is the muscle. The restaurant business seems to encourage confusing, ignorant rhetoric. Why I did it for a year and then realised cooking is for chumps and people who want to be slaves.

[VocalExcursion]

@SethHesio lol no its for ppl with a passion for food, or idiots. Sometimes both :)

[SethHesio]

Those scallops are cunting huge.

[slaughtermaster666]

Yummie

[golmatolsi]

may she ate two many of them, look how red she is

[Chrissers2010]

Yum!!

[equinonez1]

beautiful and smart yummy...... 

[steve998]

Cook them in sesame oil in non-stick pan over medium heat. When hot, add scallops, turn the heat to medium high and sear for 3 mins until golden brown. Turn over and sear for 1 minute. Be careful not to overcook. Remove them from heat and put on plate. Add two teaspoons ginger, one tablespoon lemon or lime juice, and two tablespoons soy sauce to the pan, simmer for 1 minute over medium-high heat. Return scallops to pan and toss to coat. Reheat briefly and serve. You can add spring onion too.

[stripcook]

lol........obviously use olive oil! .............and obviously cook for approx a minute a side .....whats the hard part some of you people ask so many dumb questions its a fkin scallop hello!!!!!!!!!!

[nugeto]

who is that beautiful chef? i wanna meet you

[braddyboy82]

How long? Olive oil or butter? WTF???!!!!

[stripcook]

@braddyboy82 ..........oil if you listen to the video maybe you would know when she says at thestart use oil! how long you ask? lmfao......

[Litledevil5]

@braddyboy82 1 minute max.and olive oil extra virgin is better

[braddyboy82]

@Litledevil5

Cool, thanks!

[xae007]

actually ...Extra virgin is more expensive and has a lower smoke point... its better to just use regular olive oil or vegetable oil...

[tobythesandwich]

@xae007 Extra virgin olive oil has a much lighter taste and alot less acidity to it. I also believe it's got the same smoke point as regular olive oil. Vegetable oil however is horrendous for cooking. Super low smoke point and that awful taste it imparts is just no good.

[freddypickle]

This is a totally worthless video.

She basically says, "Don't overcook them". She doesn't say how long you need to cook them or how long it takes to overcook them.

[srvisgod88]

@freddypickle that is because it depends on the size

[freddypickle]

@srvisgod88

No shit?

[beejereeno]

@freddypickle Searing is having the burner set to very high and heating a very tiny bit of oil until it starts to smoke a little. Then you place the food down on the pan and cook it for only 1-2 minutes.

[stucrosby]

You want to finish them in Good quality butter basting them and finish with half a a lemon

[TrueDawg11]

Good video...but how do I keep them from 'sticking' when I go to turn them over? Am I turning them too soon? Thanks for your help!

[chollima12]

Usually, I cook for about 2 minutes on each side. If you cut them in half, they should be somewhat translucent in the middle.

[yoerz]

How much TIME does it take to get a nice crust on each side??

How do you know when it's overcooked??

[ricechild]

@yoerz You wanna do it about a minute on each side.

[SVTintro]

That's the filet mignon of the sea right there. Awesome!

[SVTintro]

Awesome scallops. 8 to 10 count or better?

[trybalnet06]

ahhh... the sizzling sound of the pan is like music to my ears (and stomach)

[WhiteSyd]

thanks! worked like a charm... tho I added pepper

[muckraker87]

I made seared scallops today, they turned out okay, but I wish I had watched this first.

[beatboxguru7]

angel dust

[FirdaousEjannah78]

looks just yummmmmmmmyyyy

[flickeries]

I like searing mine with a mix of 1/3 butter, 2/3 olive oil (no need for the extra virgin stuff), make sure the butter is salted.

The end result is a flavorful, juicy scallop steak with a hint of caramel (I'm refering to the slightly burnt taste) and the aroma of butter combined with the matching clean palatte of olive oil and seafood.

[deepakjindal070]

"insult my sea salad" ah ah ah ah ah....

[JimmyChiffels]

Thats bad...

[kesml29]

where are you people getting your information? Chefs anyone? If so, why would you need a video to see how to sear scallops? anyways she did fine, one was a little stuck to the pan...and she didnt season em before....that's all.

[googo151]

Nice color on those scallops!

[xxxdids]

listen to you girls,for gods sake she is just cooking scallops get a life lol

[modestmouserocks]

I hope she didn't prep those herself, they were awfull! An okay video, but one was stuck to the pan...

[palpauly]

I agree the seared could been more pronounced & NO more than 45 secs on the second side off heat using retained pan heat to finish.

[ScrewAttackChina]

she must have majored in seering scallops. this was her specialty

[rocket881]

At least she got this one right. Good work, although the placement in the pan was a little odd. It's good practice to put the largest scallop in first at 12 o'clock, then go down in size at 3, 6 and 9 o'clock so it's easy to remember cooking times. The note about carryover cooking should have been emphasized, the scallop should be raw but warm in the center, no more than 30-45sec on that second side!

[McgintyAoS]

i felt like her sear could have been a little bit more pronounced tbh, but ya, she did a good job

[Romany1111]

@rocket881 Thanks, rocket. Good info. You should have shot this vid.