What are the steps I should follow to prepare scallops like a Michelin-star chef at home?

Question

Has anyone ever attempted to cook scallops in a Michelin-star manner at home? I am in search of sophisticated approaches that can help improve my scallop preparations.

Answer 1

A little bit of butter. More butter than any household uses in a week. :P

Answer 2

“A little bit of butter” proceeds to put at least two normal sized packs of butter into a pan.

Answer 3

I love this channel the food the education and the passion is extremely entertaining to read I hope to visit your restaurant one day

Answer 4

I know a guy too that doesn’t come round until the dish is ready ❤

Answer 5

You guys are the Best professional cooking teacher I've seen. Keep up the good work guys, your work is much appreciated

Answer 6

Loved the cameo

Answer 7

Yum all of them

Answer 8

Adidas don’t make scallops, but if they did…

Still just love your content. The talent, skill and nuance are all explained so very well! Thank you!!

Answer 9

I’d kill to get scallops like that…

Answer 10

Great! Thank you! Cheers!

Answer 11

You guys should definitely do the masterchef skills test choosing dishes that were made on the show. One picks, the other makes and we'll see if you guys are the real deal (We know you are but it would be fun)

Answer 12

I personally like it simple with shoyu, butter, and sake cooked over a fire.

Answer 13

Another excellent content! Thank you both so much.

Answer 14

I love how much class and finesse you guys have, yet are so educational to all of us.
Best cooking channel in the business.

Comments

they don’t even have a star

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Cause they aren't trying to get one? Fallow is in the michelin guide London

Answer 15

where did the charred leaks come from? I thought they were steamed?lol but incredible content as usual boys!

Answer 16

A little bit of butter...

Comments

I gasped

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What I've learned from reading pro chefs is that terms like a little bit of butter, a splash of olive oil or a touch of salt have a completely different meaning to mine.

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It’s gotta be some kind of inside joke or something

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French cooking affects pretty much everything
butter, lots of butter

Answer 17

"Uncle Roger would be lovin' this asparagus"

Answer 18

That final one....wow
The flavors/design look fabulous

Answer 19

"More things 3-ways" !!!! LOL!!

Answer 20

You use the zest tool on the lemon not the lemon on the tool... this man has been professionally trained.