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

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 2

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 3

Answer 4

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 5

Drink everytime chef says, basically, essentially, actually and absolutely. Mission is actually, basically, essentially absolutely impossible.

Answer 6

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 7

mussels mussels mussels mussels mussels

Answer 8

authentic and educational with minimal bullcr*p, very very good. well done

Answer 9

When do we get the boys holiday cooking content pls

Answer 10

Or confit shallots it's a brunois

Answer 11

I dived for scallops in Scotland. The skipper of the boat sliced a few very thinly and we ate them raw. Wonderful. Since then I have always laughed when people talk about them being 'undercooked' etc. Caramlisation obvs adds something to them but they are never undercooked.

Answer 12

Butter. lots of butter…

Answer 13

I cooked a fish once… just for the halibut

Answer 14

That's a little bit of butter? Emeril Lagasse vibes

Answer 15

I bet #2 tastes better than it looks

Answer 16

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)