Learn how to make a Coquilles St Jacques Recipe! Go to foodwishes.blogspot.com/2013/1... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop & Mushroom Gratin Recipe!
@@LJW55 Because a grill is not a broiler. Broilers work with direct close-in heat. A grill uses high heat either directly or indirectly and imparts certain flavors on the food either from charcoal, wood, or briquettes. It can also be utilized as a low and slow cooker if need be.
@@jimcrosby3944 Sorry, but you are just referring to American interpretation again. A grill in Australia (also the UK) is the element in the top of an oven used to "grill" steak, lamb or pork chops, sausages, cheese on toast etc. with the oven door open. Your interpretation of "grill" to me seems to be the BBQ or as we call it Downunder "The Barbie" :))
Or a grill is just a method of cooking. A BBQ grill is one type and a broiler is another. Locally, we shorten the name to just a grill rather than using the full term of BBQ. And to us a Barbie is a doll.
Chef John, I have recently left my 25 year career in marketing to pursue my love of cooking. I took a gig as a line cook with an eye toward more prestige cooking down the road. But I just wanted to say that I really appreciate your cooking and teaching technique. You have made me a rock star on more than one occasion . Big thanks !
Go for it man. People may not understand a “vocation”. What separates someone good from someone great is a hunger for knowledge in their field, and the humility to alter your own strategies. If you didn’t have that in marketing but do in cooking, and afford a nice life with a passion, what’s the problem? ✌🏼
Buy a van. Go on pilgrimage to Compostella in honour of St James. Cook this dish in the van on the side of the road along the pilgrims' trail and charge for it of course; charity begins at home. You'll make good money, eat scallops every day and keep all the kids.
Yes! An American Chef that must have studied and seen the enthusiasm of James Beard and the practicality of Julia Child. This has to be the best video yet. Chef John, I hope you have seen France, you deserve it in many ways. The French I believe know the best part of life is good food, and you know it too. I've heard (I served under a great Chef as Saucier in a Hotel) if you tour the countrysides, you will find comfort in good people and good food. I can't write enough thanks for your efforts to show us how to cook with humorous remarks thrown in for good measure. Best of wishes, Food Wishes, to you Chef, and I think we all look forward to finding more of these dishes and videos you prepared and to try to cook the dishes at home.
love your inspirational, wise, brilliant experienced words, yes, so many wise followong Chef John,, thank you for sharing also your exciting experience ,, mmmm,, ... aaawwww,, thank you so,, 🌈🌈❣️❣️❣️
For decades Coquilles St. Jacques has been my traditional New Year's Eve supper. And the people I have cooked it for have always swooned because it is a rich, deeply satisfying and delicious dish, yet so very easy to make. This and a bottle of champagne (and a very delicious dessert) is the very best way to welcome the New Year.
Saint Jacques s symbol is the shell and the shell is named after him because according to the legend, his corps (which of course was a relic) was supposed to travel over sea from northern Spain. The ship got into a storm and sunk, and everybody was sad because the relic was apparently lost forever in the sea. But some time later it was washed a shore covered in these large shells. Everybody believed in a miracle and since then the shells bare his name and when you are on a pilgrimage so Santiago the compostella, you wear a necklace with one of em shells.
It is a mystery why Masters teach. But to let you know.. you have enlightened and brightened my life with your lift and humor and knowledge . Gracious!
Just made this for my dads birthday dinner and everyone loved it!! We has frozen baby scallops but they worked just the same (cut down the cook time on each side to about 1.5 mins) and used parmesan and chicken stock since I didnt have gruyere or white wine but hey it still worked out. Thanks chef John, your recipes have been huge successes so far despite my numerous substitutions due to lack of ingredients :) as you might say, I'm the cook to my nook!
This is the most delicious scallop dish I’ve ever had and I order scallops in restaurants all the time! I’m making it for company tonight as the main dish with brown rice and chef’s bourbon glazed carrots 👌🏻
One of my all time favorite seafood dishes. I’m going to make this with my daughter on Saturday night and I’ll be substituting Pimente de Espelette for the cayenne pepper. Some crusty baguette and a dry white wine. I can’t wait to see my daughter and cook with her.
My Lady prepared this for us, last evening. She loved cooking it, and we both found it DELICIOUS. Fortunately, she made enough for four people. ❤️. Thank you Chef John 👏🏻👏🏻👏🏻👏🏻
My mom used to have a restaurant and even though my brother had his own gourmet restaurant as a professional chef, my favorite dish was my mom's version of this. So very good. I may have to make this in memory soon. Thanks.
I remember prepping this dish at the famous Budapest Restaurant off Alexander in Rochester NY late 70s - (being a prep cook there) This is so much like their recipe with the heavy cream sauce reduction etc. Your style is so like my dad's who was the chef there at the time... This brings back such awesome memories, and thanks so much for reminding me on how to do this lovely dish again... oh and of course we used Hungarian Paprika!
My mate Ed and I are quite happy to put you up here in England (in beautiful north Norfolk) and take you to France, as long as you agree to be our kitchen slave for a few weeks and cook us some of your delicious recipes!
Another great vid, Chef John. I thought you were serious about St James being the patron saint of molluscs until I heard the rest of your sentence, funny...The scallop shell symbolises the St James/St Jacques/Santiago pilgrimage way to Compostella and homes en route which offered water/shelter for pilgrims would display a shell.
This looks so delicious! I can’t wait to make this for my mum who looooooves mushrooms, creamy sauces, cheese, and scallops! This is the perfect dish for her!
OMG! I just made this dish for my husband's birthday! This is heaven on earth. I did every step per Chef John, and it came out amazingly. Honestly, this is so rich and decadent that you could serve it as an entree. I made it with a NY strip and grilled zucchini, and it was SO filling. I can't say enough about the taste and the fact that this dish is 100 percent luxurious! If you want to impress someone just follow this recipe step-by step, and just wait for the accolades. Thank you, Chef John...once agian!
This is an outstanding recipe. I made this recipe for an Easter dinner app. However, I have two suggestions. #1 - If your scallops are frozen, its a practical certainty they have been injected with additional fluid (up to 30% or more of their total weight) prior to freezing. You DO NOT want this fluid in your finished product because it tastes horrible. So, regardless of whether you pan sear or poach the scallops, prep the scallops by thoroughly rinsing under cold water. Do not let them soak. Dry the scallops on some paper towels. Generously salt the scallops on all sides. Let the scallops rest for 20-30 minutes. The salt will draw out any additional packing fluid. Quickly rinse the scallops once again under cold water to remove the salt and pat dry. The scallops are now ready to be cooked in whatever method you choose. Do this every time you cook scallops regardless of the cooking method. If the scallops are not prepped in this manner, all that packing liquid will leach out into the mushroom/wine mixture during poaching and quite literally and irreparably ruin the dish. Not to mention even the most gentle of poaching of scallops will often leave the scallops with an unpleasant rubbery texture. I would only recommend adding the "scallop juices" to the wine/mushroom mixture if the scallops are freshly caught and not processed. #2 - Do not poach the scallops in the wine/mushroom mixture. Instead, I would suggest lightly searing them in a red hot pan just long enough to generate some very light carmelization on both sides. The scallops will finish cooking in the hot oven under the broiler during the last phase. What you will have are tender and flavorful scallops. In the immortal words of Chef John......"ENJOY!"
I was looking for an amazing scallops recipe to make for my husband on Valentine’s Day, AND BOY DID I FIND IT!!! Can’t wait to try all the techniques you used to cook them❣️❣️❣️THANK YOU CHEF JOHN🥰🙌🏽🙏🏽🙌🏽🙏🏽🙌🏽
Just made this again, loved by everyone who ate it...of course :) Thanks again, Chef John! You make me look much more competent than I actually am in the kitchen.
the abundance of jokes and deliciousness in this video and recipe are swoon heavenly amazing. ps. i only have one scallop shell. i need to remedy this situation immediately.
This is the most delicious looking Scallop recipe I have EVER seen in my life. I can say that, because I already know that what you used to make it, are my favorite other foods too. I am blown away by this one. WOW!
I made this for the first time tonight. Incredible recipe and VERY hard to mess up. Surprisingly, I didn't have scallop shells on hand so made it in a shallow casserole dish. Didn't get the same nutty caramelization around all edges that I would have liked but NO ONE was complaining. Thanks Chef. You made dinner special tonight.
This recipe is the bees knees. I bought scallops on the half shell for my birthday and didnt know what to do with them. I decided to look up your videos and Voila there it was. They tasted amazing!! I can't stop thinking about them. Yummmo!! I love you Chef John xxxx
Chef John, I tried this last week. Wow incredible. My wife who doesn't like rich or cheesy foods generally, loved it. I'm making this for my parents this weekend. Thanks for all of the great recipes. Tim
You've never been to France? Chef John, you should make a "Foodwishes in France" kickstarter and let us send you to France to film your show there! Thumbs up if you agree!
Dear, sweet, Lord in heaven this looks fantastic! I love your videos - both the instructional part and the humor. Thank you for making these recipes less intimidating to normal people!
Use an expensive ingredient to make street food. What a great idea... not. That is like buy a Ferrari engine, put it in a Honda Civic, then say... "omg, this CIvic is so fast. What a great idea!!!"
I respectfully disagree on that. Good street- or fastfood is born from a recipe that works and appeals, and amping up the ingredients can lead to stunning results.
Chef John, made this recipe for Christmas Eve dinner, part of our feast of 7 fishes. Everyone, even my daughter, who is a future food critic, loved it. I had not made a cream reduction sauce before and I also used smoked hot paprika. Just awesome taste! Thank You!
My grandfather was a chef in one of the best hotel in our city and he taught me, starting at age 10; "Mise en Place" = "Everything in place" before you begin. That way you won't forget anything! Plus everthing you need is right at your finger tips. So I wouldn't advise anyone to sidestep that routine. The dish looks great! There are a number of different approaches to this appetizer but this one is fantastic!! One of my favorites. Good Work.
I'm 16 & i gotta be honest I really like your voice & your personality ! I WATCH YOUR VIDS ALL THE TIME AND YOU HAVE TAUGHT ME SO MUCH THANKS CHEF JOHN !!
This is actually an American version of the French recipe, the French version uses the delicious "coral" (roe) of the shellfish too, not just the white meaty nut, as it's called in French (noix.) I don't know why they don't sell the coral here in the US, I always feel cheated when I buy scallops. But anyway, this recipe captures the whole French spirit of the traditional coquille St Jacques gratinée. We use breadcrumbs instead of cheese though, and much less mushrooms, to make room for the 2 nuts and 2 corals (3 whole shellfish would not fit.) I add a dollop of cognac too!
I, too, feel cheated when the coral isn't there. I had it in the oldest restaurant in NYC, Gage and Tollner, in Brooklyn. The coral was there. The incomparable chef, Edna Lewis, was in the kitchen. Magnificent woman!
You said that people could find in your blog how to make some of this before dinner , couldn’t find it. Love this recipe, made it twice, now I’ve been asked to make it, WOW
When are you gonna make your version of the Poutine? Im looking foward to see a chef from your renommé do that recipe!!! :) thanks from Montreal Quebec Canada :)
You MUST realize, that most Americans don't know what the F "puutine" is? I love Chef John, and I actually liked poutine the one time I tried it, but actually, Americans think you have to eat poutine only because your winters are so cold up there. Love Canada and Canadians, just not in winter.
Your super-chipper voice and speech pattern just scream for more Dad-jokes to be thrown in. You remind me of many of my favorite patients in my town that LOVE to embarrass their kids simply by being so cheerful. Thanks for the tips and keep spreading the good food!
Chervil (I think it's related to parsley) would be a good substitute, a dash fennel seed, or a dash aniseed could work as well. I would try them before you make this just to see what you prefer.
If comments get stuck and don't load then try reloading the page. If that doesn't work, then bookmark the page, restart your browser. If that doesn't work then try rebooting your machine. If that doesn't work then try re-installing your operating system. And if THAT doesn't work, you will know for sure that it just wasn't meant to be, but you will still feel good because you tried your best.
XP dude... Salaam. You know he's not Muslim so what you can do is substitute some of the non-halal things with halal things...like switch pork with chicken or beef. Switch wine or other alcohol with water or stock. Not that hard.
