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

Your kitchen seems like a great place to work

Answer 2

more three-ways!

Answer 3

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

Answer 4

Give me your best recipes for salmon.

Answer 5

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 6

"a little bit of butter"

Answer 7

Mmm, 2 scallops

Answer 8

That final one....wow
The flavors/design look fabulous

Answer 9

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 10

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 11

​​A Good Year for Michelin...

Answer 12

Right on chefs, pumping out content at a great rate

Answer 13

Lots of butter, lots of salt, got it.

Answer 14

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 15

Kidneys 3 ways pls.

Answer 16

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

Answer 17

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

Answer 18

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

Answer 19

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 20

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