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

Nice. Thank you.

Answer 2

authentic and educational with minimal bullcr*p, very very good. well done

Answer 3

Right on chefs, pumping out content at a great rate

Answer 4

with the way he says "shallots" i was worried about "scallops"

Answer 5

more three-ways!

Answer 6

Fish mongers dont exist by us anymore

Answer 7

Give me your best recipes for salmon.

Answer 8

I have never seen scallops sold in the shell here in the USA. I'm very jealous.

Answer 9

Yes! Move things in the pan to take up the heat from other parts. It annoys me when people say not to move things ever, that's when you're waiting for it to un-stick usually. And along that note, what's with the non-stick? :D C'mon cast iron surely.

Answer 10

A Good Year for Michelin...

Answer 11

Raw is also one of the best?

Answer 12

Mmm, 2 scallops

Answer 13

Drink everytime chef says, basically, essentially, actually and absolutely . Mission is actually, basically, essentially absolutely impossible.

Answer 14

Try searing the other side of the scallop first.  The flatter side (less angled) curls convex with heat and you'll avoid the dark ring from the concave curling that happens when the angled side sears.  It makes for a very even crusted sear.

Answer 15

I dived for scallops in Scotland. The skipper of the boat sliced a few very thinly and we ate them raw. Wonderful. Since then I have always laughed when people talk about them being 'undercooked' etc. Caramlisation obvs adds something to them but they are never undercooked.

Answer 16

Incredible stuff. As a chef I really don't get foam sauces... Who wants "foam" on your food? Also many don't add enough flavour. I was waiting for them to get away, but no,...

Answer 17

"a little bit of butter"

Answer 18

Chervil? I've never seen it for sale anywhere in the US or Europe. I've also never seen whole scallops in the shell for sale like that. It must be for restaurants only. I'll take my scallops sautéed with a vanilla buerre blanc over a bed of wilted leaks. Or, in my corn and scallop chowder with lobster butter and stock.

Answer 19

I learned doing sushi to rub the skirt with course salt and it takes off that grit and dirty color.

Answer 20

Once again the main trick seems to be using ten times as much butter as you would think reasonable.