How to Cook Scallops

Learn how to cook sea scallops Perfectly! Scallops are so delicious they don't need much to make them great. Many more recipes and techniques on video at www.Cookin101.com.

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• scallops
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• sea
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• scallop

[MrBIOSkunk]

wheres the orange bit? and what the hell is that bit and should i eat it? thanks man great vid!

[bsernat]

@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!

[KingYaba]

Medium heat. High? Med-high?

[bsernat]

@KingYaba Start on high and turn it down to medium high. All stoves are different....

[Dj4Life777]

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?

[bsernat]

@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. 

[guitarlord247]

jesus!are you using a nuclear stove?

[eyesack9]

i made this for my girlfriend.... turns out she hate scallops fml

[bsernat]

@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]

@untitleme61 The amount isn't important. You need enough to be able to baste the scallops. About 2-3 tablespoons should be enough.

[bsernat]

@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]

@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!

[thegreeensky]

nice video, very informative... great work man! :)

[txbadgirl1]

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!