What should I do to cook scallops at home in a Michelin-star manner?

Question

Is there anyone who has attempted to cook scallops using techniques from Michelin-star restaurants? I am looking for some tips which could help me refine my cooking.

Answer 1

had properly cooked fresh scallops for the first time the other day, so meaty and sweet, not mushy and revolting. cheers boys

Answer 2

when i trained with Jake sole Watkins i had to sear the scallops on the solid top. Before hand we used to make a salt with the roe with orange and lemon zest to season the scallops. To this day 25 years later still my fav way to eat them. Great content by the way. Banging scallop dishes.

Comments

Would you be willing to share the recipe?

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yeah sure we served it with a Gazpacho. We made the soup... silky smooth, but also did a fine Brunoise of the same veg. Also pureed basil and added it to extra virgin olive oil.. made very small ice cubes of that mix.. as the extra virgin oil freezes. But for the scallops. we used xl but halved. rubbed with olive oil. then added the seasoning then seared on the solid top and placed on the veg ... brunoise. for the seasoning used maldon sea salt. zest of orange and lemon dried. Can be done in a very low oven. scallop roe salted and dried till hard. all moisture taken out. And blitz all together. You should have a fine powder. Aromatic and zesty. And deep flavour.

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 i mention the searing on the solid top because it gave the scallop a great crust. but also as a training chef it was f.ng hot lol. face melting hot at the time.

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ah cool, so just to be clear you basically cured the roe instead of cook it?

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salted it yes and completely dried it out so we could grind it into dust.

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love being a "practiced home cook" nerding out reading actual pros.

Answer 3

I think my fondest memory of eating scallops was at Chincoteague Island in Virginia. They were bay scallops (not sure what that variety is called in the UK) fresh from the water, caught early in the morning and served by lunch time. Had it breaded and fried with hotsauce and lemon, sitting on the shore reading. Sweet flavor, buttery texture, it was incredible.

Answer 4

Gotta try the Chinese steaming scallop dish with tons of garlic, butter & mung bean vermicelli. Sometimes fermented black beans as well

Answer 5

How you lads manage to maintain regular content AND run an amazing Michelin starred Restaurant is beyond my comprehension. Truly inspirational. Keep up the great content guys!

Answer 6

Somehow those leeks got magically charred along the way. I am impressed.

Answer 7

Thanks so much for showing how to do the whole scallop - especially the stuff that I wouldn't have known how to do!

Answer 8

Thank you. I get scallops in summer and will try one or more of these. I apologize for forgetting to tap “like” so frequently because I get too interested in the methods.

Answer 9

No matter how many times I've seen it. But seeing someone opening up the scallop shell and removing it from the abductor muscle without breaking it, is very impressive, if you ask me.

Answer 10

I saw a recipe for Scallops with a chorizo corn ragu back in high school and thought “I want to make that” and that was the start of getting into cooking for me. Scallops are my go to date night in meal with my wife. So good with so very little effort. I’m going to have to try these recipes out for sure!

Comments

cute!

Answer 11

Those leeks got nicely charred in that steamer :)

Answer 12

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

Answer 13

These scallops are massive! Wish they served these in restaurants near me

Answer 14

.... and we got Jack eating something! this got gotta be the real winner so far :D

Answer 15

I love the range of techniques used in the third dish. Conceptually simple but really refined and creative. I'll definitely try that recipe soon

Answer 16

It’s so interesting that like 50 percent of the scallop is just a ball of meat in the middle of the whole thing that slips off so easily. Since meat is just the edible muscle of an animal, it’s really convenient that all of the scallop’s movements are essentially facilitated by this 1 muscle.

Comments

Chefs remember, 2/3rds a stick of butter is “just a bit”

Answer 17

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

Answer 18

Honestly the third one, if you can get the ingredients like soy lecithin, seemed like the most kind of foolproof method to me. Thanks for the awesome content crew!

Answer 19

Loved the cameo

Answer 20

If only the average person could get this kind of produce. Loving your skills though.

Comments

You can, but it'll take some effort. These guys have suppliers, but try your local market, mine has a couple of really good butchers, a grocer and a couple of fishmongers.