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

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

Answer 2

You use the zest tool on the lemon not the lemon on the tool... this man has been professionally trained.

Answer 3

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

Comments

Level 4: use cartouche

Answer 4

Michelin Stars are awarded by how much garlic and butter are used. The 3rd Star is usually a Cartouche acknowledgment.

Answer 5

When is the Korea Research trip coming up?

Answer 6

What is the right temp for the roe?

Answer 7

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

Answer 8

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 9

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 10

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

Answer 11

Chef: "for sweetness I'll add vinegar"

Answer 12

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

Answer 13

I thought searing in non-stick was a nono?

Comments

Who told you this nonsense? It depends on the protein you are using. You will never get a perfect sear on a steak in a non-stick, but fish....well it is a different fish so to say. Scallops are very delicate and sear easily. It's probably even best to cook them in a non-stick, to not not burn them and get the perfect sear while being tender and translucent on the inside.

---

You may be thinking about how Teflon can’t be heated to high temperatures safely, that’s true but the temperature at which it breaks down is 350C which is much hotter than you need to sear fish

Answer 14

Nice. Thank you.

Answer 15

second scallop was blacker than my soul

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 love how much class and finesse you guys have, yet are so educational to all of us.
Best cooking content in the business.

Answer 18

Fish mongers dont exist by us anymore

Answer 19

You guys are the Best professional cooking teacher I've seen. Keep up the good work guys, your work is much appreciated

Answer 20

Raw is also one of the best?