Scallops with garlic and parsley - Coquilles saint-jacques

[braggadaciao]

take the fuckin beard off the scallop frog boy thats just gross

[ashleybunify]

thank you for sharing your recipe :)

[ChaChaDave]

Hi. Wonderful presentation! Looks delicious.

[pokechopped]

... not to mention the cheesy 70's porn soundtrack!

[pokechopped]

Sorry... this looks like schlop.

[Metsada007]

Scallops with burnt garlic? :)

[cooknutri88]

brilliant, pleasant tutorial i watched a nice tutorial at cooknutri . com without space

[Zuhzuhzombie]

Dry your scallops with a towel first and if you use butter, make sure that the water has cooked out. Add garlic if you must and then add the scallops and DON'T touch for minute. Turn. DON'T touch for minute. Then you can add your herbs and finish the dish. You can tilt the pan and spoon the butter on top of the scallops if you like. Done! I know this is your recipe, just offering advice on how to best prepare them first, modification second. Oh, and please CLEAN your scallops next time. ;)

[scdarrow]

No color no flavor...

[madisonelectronic]

I told you NOT to feed the camera. Of course you can send them over to me, with a bottle of Rudesheimer.

[theeSHXT]

scallops in french = petoncles, pas coquilles st-jacques, car en fait, les coquilles st-jacques sont la recette entiere.

[vostrihodamon]

poor scallops... this is a misuse of a fine material.

too many mistakes , as described to the comments...

usually you do not eat the orange part.

[Zuhzuhzombie]

Mash it up and flavor other fish with it. :)

[BigciTyCook]

scallops arent seared correctly becuase the pan was not hot enough, using whole butter to sear is not a good choice because the butter will burn before the scallop is browned properly. and when you add your garlic, you want to do it before you add the parsley becuase the garlic will " purfume" alot quicker than the parsley, and a touch of white wine will lift that fond.. but turn your heat down so you do not burn it " as shown here" .

[Zuhzuhzombie]

Could have been hot enough. It looks like the cook didn't actually leave them alone enough to seer. But yeah. Only use whole butter if you're going to cook quickly.

[yonimiller]

I protest to this 1 in the name of all things green!

[koreanwutard]

wrong way to cook a scallop..

[ncgtr]

Too much movement and no sear-age.

[Andy8422]

is the orange part safe to eat ???

[Zuhzuhzombie]

Yes, but it's not good.

[lonnielou21]

You make it look so easy. Nice knife! Where did you get it?

[tonydanza44]

It's a Global, looks like GS-7.

[jquigs02]

no sear cowboy, dont touch them so much

[keithwuzhere]

why did u add parsely before ur scallops had color!? burnt herbs taste nasty...lol ( done it before myself

[zodiacza]

orange thing is the roe

[carsiotto]

is that orange thing the scallops penis? ha

[tastygarlic]

LoL! is a coquille st jacques - And the orange penis is actually used for a number of things, from filtering the scallop's food to helping it move around. But I guess you could call it a penis if you want. It's actually more like an ovary, but to each his own. =D

[carsiotto]

lol man an i was being a pervert...

[hagemandontknow]

you've burnt the parsley mate

[tantejohanna]

i've never seen scallops whith those orange bits. what are they?

[frenchcuistot]

In France we call that "Corail". You keep them or leave it to prepare a sauce with sour cream.

[ContrastY]

there are no measurements in your recipes!

[frenchcuistot]

check on my blog french-cuistot at blogspot dot com

you have the recipe and full details

enjoy

[maneneko]

You can't go wrong with parsley and garlic! I love your special touch of vinegar. I will try this!

[frenchcuistot]

Yessss you should. Touch of vinegar is amazing and make the difference, give me your feeback.

[mouthsweet]

awesome =)