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

Love this as a series! Keep it up please

Answer 2

The final one looks amazing chef!

Answer 3

menace

Answer 4

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 5

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

Answer 6

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 7

Great! Thank you! Cheers!

Answer 8

Yum all of them

Answer 9

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 10

I’d kill to get scallops like that…

Answer 11

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 12

"Uncle Roger would be lovin' this asparagus"

Answer 13

Fantastic! Especially # 3 . Guy, you are the Best, thank you so much to share with us wonderful dishes, ❤❤❤

Answer 14

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

Answer 15

Another excellent content! Thank you both so much.

Answer 16

Love scallops

Answer 17

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

Answer 18

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

Answer 19

You guys should definitley 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 20

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.