WOW...should not have looked this up so late...it is 4am,and I want scallops! Just gonna have to wait until tomorrow when I fix them for dinner...thanks for the video!
@MrBIOSkunk The orange part is the roe, or eggs and yes you can eat it. Most often scallops come without the roe but you can find it from time to time when the scallops are still in the shell. Thanks for watching!
@Dj4Life777 Clean the pan after each batch because it will have the browned butter and caramelized sugars from the scallops that will burn if you leave them in there.
i just cooked scallops for the first time followed your recipe and they came out perfect thank you so much for the video felt like my scallops was restaurant quality :)
@TheBahamaPoppa Fresh is usually best if you can find them, unless they were treated with chemicals so they retain water and remain plump. Otherwise try to find scallops that were flash frozen and not treated with any chemicals. Thaw them completely and make sure they are totally dry before searing them.
No, just get them in the fish deppartment or go to a local fish market. Getting them fresh is always going to save you time and money in the long run.
awesome! I searched this recipe for a long time cause scallops are in Germany more uncommon. I have eaten them the first time in Vancouver and they have been always delicious. But I have one question:
Can I use also rosemary or do the taste of rosemary not fit to scallops?
@bsernat If you studied at the French Culinary Institute in Manhattan, then why are you clumsily using a big spoon to turn those in a clumsy fashion instead of a spatula or some thongs. I'm not trying to be a hater, but you look really amateurish using the wrong tools. You don't inspire me to use your vids to learn how to cook something.
@deepintexas Thanks for your comment, as an experienced fish cook I never use tongs, they can tear the delicate flesh of the fish and cause disaster. I have three different spatulas that I use and several spoons. By using a spoon to flip the scallops I know there is no chance that I am going to damage them, also I use the same spoon to baste the scallops with the brown butter and herbs...it's all about speed in the kitchen :-) Hope you keep watching!
Problem is I just hate butter but its always there making me think the butter fabricators are behind it ; but seriously can we do without if we want to? Thanks with an empty pot of butter.
@aoknponte Yes, you can omit the butter if you want. You may think by adding butter to the scallops it will add a lot of fat but most of it stays in the pan and only the browned milk solids stick to the scallop giving it a nutty flavor and the flavor of the herbs you use. Enjoy!!
Does your butter bomb measure out to be a Tablespoon of butter with a sprig of Thyme? Im guessing because you only cooked 6 scallops at a time instead of the entire batch...
@coold202 Yes, you can use the tough tendons and scraps to make a nice scallop jus. They have good flavor. Sweat shallots in butter with the scraps, add some white wine, water and a bay leaf. Cook for about 30 minutes. Strain it and reduce it down until you have the flavor you want.
*ALL PEOPLE WHO READS THIS!!! * I am looking for a vid that shows you how to field dress a chicken. *From scrach* Take a chiken and cut off his head and gut it and cook it!!! If You seen a vid about this topic. Then please RESPONDE. Thanks
I might have to face the fact that I don't like scallops, way too sweet for me. My BF bought me a bag of them and so I'm trying to figure out a way to use them up.
I'm trying to find a bland (bland isn't bland to me) sauce using apple cider vinegar or balsamic vinegar or red wine vinegar to lessen the sweet of the scallops. I detest tomatoes unfortunately, so they are out of the question. Maybe add some savory to a dusting of flour as well. Just thinking out loud here.
Great video. I will comment twice as there isn't enough room.
For normal ppl (non-chefs) if you have frozen seafood, you can 'quckly' thaw it in a bowl of water, in the frig for about 30 minutes. This is usually used for smaller items like smaller shrimp and scallops but may work for these larger one's too. Always dry wet meat, any kind, before cooking, with paper towel or clean kitchen towel, then prepare as usual.
@LatinPercussion they need either oil or butter.i prefer butter.they are ready in 2 mins max after u put them in the pan so u dont have to put them in the oven
How does your stove turn green? I have seen these colored stoves before but how to they work? Are they lights or a chemical reaction? If they are light, then how do they work under such extreme heat?
A good tip is to place the scallops in the pan in a clockwise fashion, so then you turn them over in the same way. They all get equal cooking time that way.
OMG!!! I have never eaten such perfect and yummy scallops before. My husband always cooks them on the foreman grill and was really annoyed that I wanted to try them on the stove. He was sure I'd ruin them. After eating them he declared them to be the best scallops he's ever eaten in his entire life. The butter bomb is brazilliant!!! Thank you!!!
What heat were they at - medium or high heat? Nut at the seafood counter told me high heat, 4 minutes per side and I cooked all the life outta the little buggers - will try again with your technique.
Start them at high heat and then lower the heat to medium high (all stoves are different so just try to maintain a hot pan, if the pan cools down too much you won't get a good sear.) Eight minutes for scallops is way too much. Cook them for 45-60 seconds per side, depending on the size. Then baste with the butter and herbs to finish. You can turn down the heat when you add the butter, if the butter stops foaming, add a Tbsp or two of water and it will come back together.
You reminded me to use my cast iron skillet more. I have a beautiful one I have had for twenty five years. The finish on the inside is like a mirror nothing sticks.But I bought all clad pans and forget how great the cast iron is. In the video they have a nice carmalized look.
I wouldn't thaw them in the micro. Put them in a bowl and run cold water from the tap over them until they are thawed. In the micro you run the risk of cooking them and ruining the texture. They will thaw pretty quickly under the tap, Make sure you dry them off before cooking.
next time you cook scallops rather than coating the pan in oil try coating the scallops w/ oil! Skip oiling the pan! You will definately notice less smoke and chances are your smoke detector will not go off!!
I just bought some huge sea scallops like those don't want to mess them up so I came here to watch. tyvm they are expensive too. so I bought a half a pound. lol
I have a cast iron skillet that was my grandmothers. It's seventy years old, and it will last another seventy. If you want an excellent investment for your money folks, buy cast iron cookware. Good vid Chef.
Cast iron pans are heavy but I think they are the easiest to clean. After cooking, while the pan is still hot, run it under cold water. Everything that was in the pan will easily come off. Other pans may buckle by this sharp change in temperature, but not cast iron. After a few uses cast iron pans develop a non-stick surface that will outlast pans costing 10 times more.
first of all why did u use a cast iron pan!? second, u cant under cook a scallop u can eat it raw( i have it taste great)i personally think that u gave the scallops to much color, but that is just me........just wondered please dont take offense!
Cast iron holds heat very well so when adding your ingredients, in this case scallops, it won't cool down. This helps to quickly caramelize the natural sugars in the scallop without overcooking it. While scallops can be eaten raw, not everyone enjoys them that way and the flavor and texture is much different than when they are cooked.
great vid, but canyou explain feeling for doneness? I dont know the different stages by touch! what kind of scallops do I look for? size? color? etc?? thanks!!
For doneness,squeeze the scallop from sides and top when it is raw,it will feel fleshy and soft.Squeeze the scallop as it cooks about every 10seconds,noting how it firms up.Scallops cook very quickly and toughen if they are overcooked so aim to undercook if anything.The size of the scallop doesn't matter,color should be off white or pinkish.Look for scallops that are firm and have a slight slime on them.Scallops that are all the same color and standing in opaque liquid are of inferior quality.
You are talking about are dry-packed scallops, that come, wholesale, in a canvas bag. Fresh shrimp come the same way. If you love half-shell clams/oysters, as I do, the natural sweetness of the flesh scallops will blow you away. Unfortunately, most of the came packed in liquid that is drained off in the store before they go in the display case. That should be your assumption unless they are specifically described as fresh, dry-packed scallops.
A sprig of thyme, it adds a lot of flavor along with the browned butter. You can use any herb or spice after you add the butter to give more flavor to the scallops.
Sure, you can just use butter. Be careful to cook it over low heat though or the butter will burn. Add a little olive oil to the pan also so the butter won't brown as fast.
i want to cook the scallops with shrimp with a butter lemon garlic sauce to put in a pasta can i just cook it with the butter or should i use some other ingredient?
You can use olive oil but since you are searing the scallops over such high heat it will burn much faster than vegetable oil. Vegetable oil has a higher smoke point so it works better here. You could also use peanut or grapeseed oil.
nice video, very informative... great work man! :)
thegreeensky 2 months ago
WOW...should not have looked this up so late...it is 4am,and I want scallops! Just gonna have to wait until tomorrow when I fix them for dinner...thanks for the video!
txbadgirl1 2 months ago
wheres the orange bit? and what the hell is that bit and should i eat it? thanks man great vid!
MrBIOSkunk 3 months ago
@MrBIOSkunk The orange part is the roe, or eggs and yes you can eat it. Most often scallops come without the roe but you can find it from time to time when the scallops are still in the shell. Thanks for watching!
bsernat 1 month ago
Medium heat. High? Med-high?
KingYaba 3 months ago
@KingYaba Start on high and turn it down to medium high. All stoves are different....
bsernat 1 month ago
So hungry now. Thanks for the video!
tinklepuffs 3 months ago
Laser stove
zzaammie1 3 months ago
This looks really good.
grebeau1 3 months ago
Scallops are so good. I love to cook them myself. These make me hungry all over again.
MustGrill 3 months ago
Hey, i've always had a problem of knowing whether or not to clean the pan before cooking the next batch?
Or should I just plonk them in right after?
Dj4Life777 4 months ago
@Dj4Life777 Clean the pan after each batch because it will have the browned butter and caramelized sugars from the scallops that will burn if you leave them in there.
bsernat 1 month ago
Please watch my "how to" on a easy 10 minute white wine cream sauce recipe for seafood and even chicken!
CookingWithAntoaneta 4 months ago
salt 'em like a snow shower! HAR!
johnstegs 4 months ago
i just cooked scallops for the first time followed your recipe and they came out perfect thank you so much for the video felt like my scallops was restaurant quality :)
morpheoss 4 months ago
i cooked this tonight it was awesome !!
spiritproductions1 4 months ago
nice
ness412 4 months ago
Was his stove light changing colors? Lol
ChuckTay23 5 months ago
Nuclear Heat! :O
cowboy0212 5 months ago
Watching hells kitchen
piplup2009 5 months ago
lol I love how he says SIZZZZILLLEE
daleyburd 6 months ago
Scallops are toooooo rubbery. I have a freezer full of them and am thinking about tossing them. Not my type of texture.. Nice vid tho.
TheErica46312 6 months ago
Wow now I'm hungry looks real good
Mattc325 6 months ago
I'm so hungry right now
notwithoutcoupes 7 months ago
For all the viewers, yes a kunz spoon does need to be used when cooking scallops. A monkey can use tongs.
BringDaRukuz 7 months ago
Did this the time I made scallops, doing it again tonight. Very, very tasty!
cirmiter 9 months ago
alot of crap scallop reciepes but this one looks great.
razorblade42069 10 months ago
dude thank you for posting the video. I have used it several times for scallops and I must say -- DELICIOUS!
thank you!
sammyboiify 10 months ago 2
I'm gonna go saute some right now with the "butter bomb" and garlic.
shaftknuckle 10 months ago
nice video
TryNewFood 10 months ago
i made this for my girlfriend.... turns out she hate scallops fml
eyesack9 10 months ago 14
Thanks! Very Yummy!
angelplurbaby 10 months ago
The flame is green wtf
Lol atomic/nuclear flame
KSMCommander02 11 months ago 3
Fantastic'o ..;). Very informative.. Wish you would tell us -how to buy them- fresh-? Is Frozen Ok-?
TheBahamaPoppa 11 months ago 2
@TheBahamaPoppa Fresh is usually best if you can find them, unless they were treated with chemicals so they retain water and remain plump. Otherwise try to find scallops that were flash frozen and not treated with any chemicals. Thaw them completely and make sure they are totally dry before searing them.
bsernat 10 months ago 3
No, just get them in the fish deppartment or go to a local fish market. Getting them fresh is always going to save you time and money in the long run.
JurelLathe 8 months ago
I did this just now, but we didn't have any thyme so I used basil instead :)
Delicious.
But, I used ramsay's way of seasoning and seasoned the other side whilst the first side was in the pan.
Thanks for the recipe!
RJW14 11 months ago
"Love it.....butter bombs" HAHA! Greatness.
UrbanTiger74 1 year ago 2
Is that a induction cook top.
xxxdids 1 year ago
What about old bay seasoning instead of salt and pepper?
also if you have really small scallops should the cooking time
be decreased to 30 seconds on each side?
jcrewchick 1 year ago
could you use a compound butter - say, a parsley garlic butter - for your "butter bomb?"
bscepter 1 year ago
@bscepter Absolutely!
bsernat 10 months ago
HAHAHA
LOVE IT, BUTTER BOMBS
LOVE IT, YAGER BOMBS
from that youtube skit, very funny NJ Chef
sheek80 1 year ago
Hi. These look great. I'm not worried about the butter! Ha.
ChaChaDave 1 year ago
butter bomb? never heard of such a thing, what is that?
ProvocativeStranger 1 year ago
I just happen to have some fresh tyme in my fridge ;o)
cheryl1358 1 year ago
Good job, thanks for sharing.
potboy321 1 year ago
awesome! I searched this recipe for a long time cause scallops are in Germany more uncommon. I have eaten them the first time in Vancouver and they have been always delicious. But I have one question:
Can I use also rosemary or do the taste of rosemary not fit to scallops?
Also awesome was Ahi Tuna. Yammy!
Anyways thank you very much!
p4rt1 1 year ago
he's using a stove powered by uranium... Gives teh scallops a perfect minerally flavor...
redpoopsicle 1 year ago
Thank you. Just enjoyed some perfectly cooked scallops!
prboyd 1 year ago
Butter bomb! love it lol
capcandypaint 1 year ago
Fantastic and simple! Love the "butterbomb" haha.
JarkGeese 1 year ago
This is an amazing recipe. Thanks for the info, I always wanted a great way to cook scallops.
hotdamnak 1 year ago
how to make the scallop doesn't smell fishy??
HuangXiuXian 1 year ago
what kind of plant was attached to the butter?
irbenson 1 year ago
@irbenson A sprig of thyme.
bsernat 10 months ago
jesus!are you using a nuclear stove?
guitarlord247 1 year ago 67
ur stove looks so cool.
mcrss26 1 year ago
those are some big scallops. i bet theyre delicious.
zachcow 1 year ago
seriously, whats with the green burners? thats cool as hell!
nuudge01 1 year ago
What is that leaves on your butter bomb?!
BujoySeth 1 year ago
thanks..cookin up scallops and grilled steak for fathers day...quick and to the point which is what i needed after working all day!!
Redbirdgirl88 1 year ago
Dam! That looks good.
doglovertim 1 year ago
those are huge scallops
bnel890 1 year ago
Great recipe! Used this same 1, 5 times now! My favorite
maximus140ad 1 year ago
Where the hell did you get those massive scallops from??
DSSSSSSSSSable 1 year ago
Off to the market I need to go! I love scallops and now I must try cooking them myself.
chilloften 1 year ago
yummy
Iyoulikeyoutoo 1 year ago
Thanks for the good video!
waboy23 1 year ago
butter bomb! haha! that cracks me up. Nice size scallops though.
kiwi73 1 year ago
Thx man I just made some today and used this video as a guide.
NiklasKing87 1 year ago
Do you have a video posted up on how to cook lobster tails as well,would love to see you cook one.
auniquehoney 1 year ago
What type of veggie oil did you use initially and why?
Michlimania 1 year ago
@Michlimania It was sunflower oil, it has a smoke point of around 450 degrees F. Any veg oil will do however, they all have high smoke points.
bsernat 1 year ago
did you go to a culinary institute?
tomsjj16 1 year ago
@tomsjj16 I studied at the French Culinary Institute in Manhattan. Great school!
bsernat 1 year ago 4
@bsernat If you studied at the French Culinary Institute in Manhattan, then why are you clumsily using a big spoon to turn those in a clumsy fashion instead of a spatula or some thongs. I'm not trying to be a hater, but you look really amateurish using the wrong tools. You don't inspire me to use your vids to learn how to cook something.
deepintexas 1 year ago
@deepintexas Thanks for your comment, as an experienced fish cook I never use tongs, they can tear the delicate flesh of the fish and cause disaster. I have three different spatulas that I use and several spoons. By using a spoon to flip the scallops I know there is no chance that I am going to damage them, also I use the same spoon to baste the scallops with the brown butter and herbs...it's all about speed in the kitchen :-) Hope you keep watching!
bsernat 1 month ago
Thanks. I was afraid to mess these up and they came out great.
silliaek 1 year ago
I am going to make these just to be able to yell out "butter bomb!!!"
niki31b 1 year ago
what herb did you use?
t0nym0a 1 year ago
can you tell me which herb will go well with the scallops??would coriander goes well with it since i love its flavor?
Meatballer 1 year ago
@Meatballer Yeah it would! Coriander goes well.. or try some thyme!
cowboy0212 1 year ago
Mmmmmmmmmmmmmm :P
ALLINKNOTS 2 years ago
i usually cook my scallops
in the oil from
a 1966 Jaguar
thundercarrut 2 years ago
Problem is I just hate butter but its always there making me think the butter fabricators are behind it ; but seriously can we do without if we want to? Thanks with an empty pot of butter.
aoknponte 2 years ago
@aoknponte Yes, you can omit the butter if you want. You may think by adding butter to the scallops it will add a lot of fat but most of it stays in the pan and only the browned milk solids stick to the scallop giving it a nutty flavor and the flavor of the herbs you use. Enjoy!!
bsernat 1 month ago
made them yesterday for dinner! they were yummy!
ladypunk109 2 years ago
Does your butter bomb measure out to be a Tablespoon of butter with a sprig of Thyme? Im guessing because you only cooked 6 scallops at a time instead of the entire batch...
untitleme61 2 years ago
@untitleme61 The amount isn't important. You need enough to be able to baste the scallops. About 2-3 tablespoons should be enough.
bsernat 1 month ago
mjamjamjam yummy!
iRobert 2 years ago
butter bom xD
Carpfisher12 2 years ago
Good vid! Thanks. Using this tonight!!
haslercl18 2 years ago
THANKS! the tyme and butter REALLY made a difference. it was really delicious !
xAznxAngelx 2 years ago
well done... thanks you
ohiotrue 2 years ago
Is that extra stuff like fat and stuff or can u use it as a sauce for something?
coold202 2 years ago
@coold202 Yes, you can use the tough tendons and scraps to make a nice scallop jus. They have good flavor. Sweat shallots in butter with the scraps, add some white wine, water and a bay leaf. Cook for about 30 minutes. Strain it and reduce it down until you have the flavor you want.
bsernat 1 month ago
awesome vid, great speaking!
kinein 2 years ago
making them right now! cant wait. i'm starving!
JamieAesthetic 2 years ago
Great vid, thanks for uploading! I'll be using thing method i'm sure xx
JessyIdol017 2 years ago
good stuff
Bob8199 2 years ago
butterbomb...lol
AllenDinhDong 2 years ago
*ALL PEOPLE WHO READS THIS!!! * I am looking for a vid that shows you how to field dress a chicken. *From scrach* Take a chiken and cut off his head and gut it and cook it!!! If You seen a vid about this topic. Then please RESPONDE. Thanks
reptilesgamers 2 years ago
I might have to face the fact that I don't like scallops, way too sweet for me. My BF bought me a bag of them and so I'm trying to figure out a way to use them up.
I'm trying to find a bland (bland isn't bland to me) sauce using apple cider vinegar or balsamic vinegar or red wine vinegar to lessen the sweet of the scallops. I detest tomatoes unfortunately, so they are out of the question. Maybe add some savory to a dusting of flour as well. Just thinking out loud here.
Species710 2 years ago
Great video. I will comment twice as there isn't enough room.
For normal ppl (non-chefs) if you have frozen seafood, you can 'quckly' thaw it in a bowl of water, in the frig for about 30 minutes. This is usually used for smaller items like smaller shrimp and scallops but may work for these larger one's too. Always dry wet meat, any kind, before cooking, with paper towel or clean kitchen towel, then prepare as usual.
Species710 2 years ago
Is your Halogen Green? Where did you get it?
gearbs 2 years ago
exactly what kind of butter is that?
looks so delicious~~
stb6688 2 years ago
It is just regular non-salted butter. In cooking it is better to use non-salted butter so you can control the salt content.
bsernat 2 years ago 3
@bsernat what kind of herb did you use in the butter bomb?
tomsjj16 1 year ago
I used thyme for these but you can use any herb or spice you like.
bsernat 1 year ago
awesome making now
NerdyVic287 2 years ago
can we make them without oil ?
can they be baked in oven as well ?
LatinPercussion 2 years ago
You need a tiny bit of oil so they don't stick. They can also be baked in the oven if you like.
bsernat 1 year ago
@LatinPercussion they need either oil or butter.i prefer butter.they are ready in 2 mins max after u put them in the pan so u dont have to put them in the oven
Litledevil5 1 year ago
How does your stove turn green? I have seen these colored stoves before but how to they work? Are they lights or a chemical reaction? If they are light, then how do they work under such extreme heat?
DanDevil888 2 years ago
The stove is normal, it turns red like any other stove. My camera is the culprit, turns it green for some reason.
bsernat 1 year ago
I have heard of these colored stoves? How do they work? I have never seen one before? Are they lights or a chemical reaction? Please tell me!
DanDevil888 2 years ago
A good tip is to place the scallops in the pan in a clockwise fashion, so then you turn them over in the same way. They all get equal cooking time that way.
EFFANDJEFF 2 years ago
LOL u use a spoon O.o
maplefan13542 2 years ago
OMG!!! I have never eaten such perfect and yummy scallops before. My husband always cooks them on the foreman grill and was really annoyed that I wanted to try them on the stove. He was sure I'd ruin them. After eating them he declared them to be the best scallops he's ever eaten in his entire life. The butter bomb is brazilliant!!! Thank you!!!
chuzziii 2 years ago
now this is when we need smellivision
cj88jr 2 years ago
whats is in the butter bomb...
tribe1 2 years ago
Thyme.
bsernat 1 year ago
Wow that's cool, I've never seen a yellow/green stove before. I wonder if it's radioactive.
PennyRoyaleTea 2 years ago
Where's the orange bit on the scollop, that bit is lovely
ElvisLivesUpstairs 2 years ago
is it just me or the heat looks fake. O_O
some5672 2 years ago
yummy its super yummy but i screw up always i burn it a lot fo times
6659954659 2 years ago
hah butter bomb
whenitrains99 2 years ago 22
@whenitrains99 just use impact butter.
Antiks72 1 year ago
awesome butter bomb. wicked idea!
superjusticewoman 2 years ago
got my scallops thawing in the fridge,looking forward to trying them,will use this method 8) good vid
herman8rrr 2 years ago
Thanks for this. I just bought some fresh (pre-packed) from the supermarket. The cooking guidelines said 6-8 minutes! I did them your way. Delicious!
nickhirst999 2 years ago
What heat were they at - medium or high heat? Nut at the seafood counter told me high heat, 4 minutes per side and I cooked all the life outta the little buggers - will try again with your technique.
Thank you!!!
kshupenia 2 years ago
Start them at high heat and then lower the heat to medium high (all stoves are different so just try to maintain a hot pan, if the pan cools down too much you won't get a good sear.) Eight minutes for scallops is way too much. Cook them for 45-60 seconds per side, depending on the size. Then baste with the butter and herbs to finish. You can turn down the heat when you add the butter, if the butter stops foaming, add a Tbsp or two of water and it will come back together.
bsernat 2 years ago
You reminded me to use my cast iron skillet more. I have a beautiful one I have had for twenty five years. The finish on the inside is like a mirror nothing sticks.But I bought all clad pans and forget how great the cast iron is. In the video they have a nice carmalized look.
tonechaser56 1 year ago
made the scallops as you showed it for my parents and the in laws. fakkinnn great. best scallops i've ever head. the butter bomb made it ;-))))
franky9fingers 2 years ago
add garlic cloves in there to =) and more butter..
koreanwutard 2 years ago
Did he say what the pan temp should be?
rjamonanthony 2 years ago
thats a sharp stove!
fatony26 2 years ago
I made these for dinner tonight - fantastic, easy and fun to make! Thanks!!!!
lisa8054 2 years ago
butter bombs?
rockotwo2 2 years ago
What do they taste like?
powerhousechipmunk23 2 years ago
ok that looks GREAT and I plan to try this this weekend. I've been craving scallops.
TNPATL 2 years ago
I'll be using this technique tonite. Thanks
paulowns4ll 2 years ago
1:25 "you can hear that sizzle"
best quote ever!
JAMministryProject 3 years ago
WOW! What a video. That looks great. I'm sure I'll be trying this within the week.
My stove doesn't turn green. I'll have to get the kryptonite accessory to make my scallops look that good. ;). Thanks!
ibalrit 3 years ago 2
YUM!! LOVE IT!! Perfectly Simple!!
frekijsimpson 3 years ago
is it ok if i take them right out of the freezer and thaw them in the microwave then cook?
ErikEian 3 years ago
I wouldn't thaw them in the micro. Put them in a bowl and run cold water from the tap over them until they are thawed. In the micro you run the risk of cooking them and ruining the texture. They will thaw pretty quickly under the tap, Make sure you dry them off before cooking.
bsernat 2 years ago
dude that looks so gooooood! i'm gonna go to a sea food buffet now
hajimete1122 3 years ago
LOVE THIS RECIPE!!! I always use this recipe now! Luv the butterbomb!
s2frenchfries 3 years ago 3
that was under 5 minutes scallop cook vid nice im fucking hungry and blazed
Phuckyou013 3 years ago
next time you cook scallops rather than coating the pan in oil try coating the scallops w/ oil! Skip oiling the pan! You will definately notice less smoke and chances are your smoke detector will not go off!!
seasoul1979 3 years ago
looks good...i;ll have to try that thaNks
justanothersun 3 years ago
I just bought some huge sea scallops like those don't want to mess them up so I came here to watch. tyvm they are expensive too. so I bought a half a pound. lol
ziggysway 3 years ago
Nice
rivertyne 3 years ago
can anyone teach me how to cook chicken?
Woody053 3 years ago
cook scallops with scallions = sexy!
LDD86 3 years ago
Man, those are some huge scallops.
zidownage 3 years ago
I have a cast iron skillet that was my grandmothers. It's seventy years old, and it will last another seventy. If you want an excellent investment for your money folks, buy cast iron cookware. Good vid Chef.
ertznay 3 years ago
ur stove glows in the dark
gcmsboy1234 3 years ago
Cast iron pans are heavy but I think they are the easiest to clean. After cooking, while the pan is still hot, run it under cold water. Everything that was in the pan will easily come off. Other pans may buckle by this sharp change in temperature, but not cast iron. After a few uses cast iron pans develop a non-stick surface that will outlast pans costing 10 times more.
bsernat 3 years ago
you made me love my cast iron. because of its weight and being hard to clean, i hated it.
well anyway thanks.. :)
kitchenknives 3 years ago
first of all why did u use a cast iron pan!? second, u cant under cook a scallop u can eat it raw( i have it taste great)i personally think that u gave the scallops to much color, but that is just me........just wondered please dont take offense!
keithwuzhere 3 years ago
Cast iron holds heat very well so when adding your ingredients, in this case scallops, it won't cool down. This helps to quickly caramelize the natural sugars in the scallop without overcooking it. While scallops can be eaten raw, not everyone enjoys them that way and the flavor and texture is much different than when they are cooked.
bsernat 3 years ago
he's not trying to make fucking carne asada with the scallops.
Bsernat: that was proper scallop. nice foamy brown butter with thyme. yes!
kirchart2 3 years ago
A fresh scallop can be eaten raw a little like tuna. So over cooking is the biggest mistake everyone makes.
leproducer2 3 years ago
great vid, but canyou explain feeling for doneness? I dont know the different stages by touch! what kind of scallops do I look for? size? color? etc?? thanks!!
itsleo 3 years ago
For doneness,squeeze the scallop from sides and top when it is raw,it will feel fleshy and soft.Squeeze the scallop as it cooks about every 10seconds,noting how it firms up.Scallops cook very quickly and toughen if they are overcooked so aim to undercook if anything.The size of the scallop doesn't matter,color should be off white or pinkish.Look for scallops that are firm and have a slight slime on them.Scallops that are all the same color and standing in opaque liquid are of inferior quality.
bsernat 3 years ago
Thank you for the quick reply!!!!!!!!!!! Thanks for the vid and the cooking tips! Thank you!!!!!
itsleo 3 years ago
You are talking about are dry-packed scallops, that come, wholesale, in a canvas bag. Fresh shrimp come the same way. If you love half-shell clams/oysters, as I do, the natural sweetness of the flesh scallops will blow you away. Unfortunately, most of the came packed in liquid that is drained off in the store before they go in the display case. That should be your assumption unless they are specifically described as fresh, dry-packed scallops.
Olen1009 2 years ago
wow that butter bomb was hella kool!
hajimete1122 3 years ago
where did you train? Your awesome.
darkmaterial 3 years ago
I have worked in Manhattan for 5 years and abroad in Spain for 5. I studied at the French Culinary Institute in Manhattan.
bsernat 3 years ago
what is that green thing on the butteR?
emailroy2002 3 years ago
A sprig of thyme, it adds a lot of flavor along with the browned butter. You can use any herb or spice after you add the butter to give more flavor to the scallops.
bsernat 3 years ago
love scalop
deathgod836 3 years ago
Sure, you can just use butter. Be careful to cook it over low heat though or the butter will burn. Add a little olive oil to the pan also so the butter won't brown as fast.
bsernat 3 years ago
i want to cook the scallops with shrimp with a butter lemon garlic sauce to put in a pasta can i just cook it with the butter or should i use some other ingredient?
militaryofficer101 3 years ago
Wooow Butter bomb idea catched me by suprise...great idea!!!
trav022007 3 years ago
question...is it a neccessity to use vegetable oil or is it ok to use olive oil
Buchadave 3 years ago
You can use olive oil but since you are searing the scallops over such high heat it will burn much faster than vegetable oil. Vegetable oil has a higher smoke point so it works better here. You could also use peanut or grapeseed oil.
bsernat 3 years ago
i made it it tastes amazing thanks so much!!!
Buchadave 3 years ago