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

Please do more fish dishes... Awesome so far what you guys are plating!

Answer 2

In our kitchen we dehydrate the abductors and then shave them on a microplane. We call it scallop floss and is beautiful to fortify clam chowder or even as a finishing seasoning after cooking the scallop.

Answer 3

Love scallops

Answer 4

Again an excellent content, please show us how you make a fish broth, thank you for your inspiration

Answer 5

menace

Answer 6

Your kitchen seems like a great place to work

Answer 7

I have what might be a bit of a ridiculous question, but I noticed a lot of chefs will remove the meat or fish and let it rest for what seems to be quite a long time. While they finish the sauce and vegetables or whatever.
Aren’t they afraid that the meat is gonna cool down too much and not even be warm when it gets to the diner?

Comments

It's not silly at all. It will cool down a little bit. but won't be cold. Also depends on how thick your proteine is.

Answer 8

KOREA WHEN!!!??? Must see!!!

Answer 9

I loooove scallops, i'm always scared to cook them though.

Answer 10

Level 1: add butter
Level 2: add butter
Level 3: add butter

Comments

Level 4: use cartouche

Answer 11

Always keep your shells. Or give them to artsy customers. I use my glass cutting tools and some wet dry sandpaper to cut them into hearts and wave forms. I tend to make sets out of each half. One tear drop out of the hinge and a nice hollow wave breaking out of the rest.

Answer 12

What is the right temp for the roe?

Answer 13

When is the Korea Research trip coming up?

Answer 14

"Pro": That was great, now let's go grab a meal

Answer 15

Hearing a proper chef say 'a little bit of butter' and showing what they mean at the same time? Makes me all warm and fuzzy inside!

Answer 16

Those are charred way beyond my liking but I would not be mad if that came out at a restaurant after ordering haha

Answer 17

I am a training chef and practicing shucking scallops for the first time the other day. I found that the scallop continues to move after the Adductor muscle is cut and the scallop is from the shell. Just something to be aware of that might happen if you're trying this for a first time and it could be a little unsettling!

Answer 18

Chef: "for sweetness I'll add vinegar"

Answer 19

I thought searing in non-stick was a nono?

Answer 20

second scallop was blacker than my soul