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

Lots of butter, lots of salt, got it.

Answer 2

I'm pretty sure if you made the foam in a rectangular container you would have had better results

Answer 3

When do we get the boys holiday cooking content pls

Answer 4

The stock-maker's dilemma when making a stock that complex and rich: do I just drink it as a broth now, or leave it for what I actually wanted to do with it later?

Answer 5

Are you familiar with Josh Niland's theory on using fresh water with seafood? Supposedly, because of the different composition of the water, using fresh water will break down the cells, in an effort to create an equilibrium again. And that creates the fishy smell, and compromises the quality of the meat. Perhaps a nice one to try out with scallops since they do need a bit of a rinse.

Answer 6

Answer 7

I think preparation two might need a second look and re cook. I love these dudes but if I put up scallops like that my chef would loose it

Answer 8

Kidneys 3 ways pls.

Answer 9

I've been cooking my scallops in a tapas dish in the oven with butter and garlic. Water always comes out of the scallops though which makes the butter and garlic sauce awful. I will try your first method under the grill, maybe the problem is the oven doesn't get hot enough.

Answer 10

I love how little waste there is with anything you guys cook, bravo!

Answer 11

Dice up a little bit of butter... puts in half a pack (I know top restaurants use a ton of butter but still made me laugh)

Answer 12

"a little bit of butter"... Chefs butter and cream quantities are 10x the home cook...

Answer 13

it's so unfortunate that I'm allergic to fish and shellfish. I've tried working in kitchens where fish is cooked but my skin itches (which isn't good if you're working in a kitchen) and sometimes gotten trouble breathing where I need to take my medicine. Last place I worked at have had menu where we might only have two or three dishes with fish but two or all of them was raw or lightly simmered. But then they added a lot of fish dishes and that made me need to quit. Hate it! Can't work with the one thing I actually found interesting and fun. Worked in smaller kitchens as well, like family restaurant but I LOVE the big kitchens with nine to twenty people all having separate tasks and all working in sync, everyone knows what they're doing and if you mess up you get told you messed up and grow from it. Was told by doctor a while ago that it might disappear when I'm 35!!! I'm 25 now and nah I need to find a fix.

Answer 14

I cooked a fish once… just for the halibut

Answer 15

Or confit shallots it's a brunois

Answer 16

I bet #2 tastes better than it looks

Answer 17

mussels mussels mussels mussels mussels