How to Cook Perfect Scallops Every Time 

Facts

If it looks raw it’s perfectly donrv

It’s just like eggs let the heat of the pan an carry over cooking finish them they’re both so delicate. My mom always made the best scrambled eggs and I learned about cooking seafood working as a cook in the 70’s. Oh man am I old.

I agree with you... they certainly don't need to be seared to be enjoyed but that doesn't mean that they aren't good cooked this way, they're just different when eaten raw or lightly cooked.

If its cooked in the pan its fucked on the plate. True for both eggs and seafood.

Seems you got a good Mom ☺️

@@alwinschneider824 thank you, she was

Good chef too. People tend to use way too much batter for delicate seafood.😊

Scallops take 40 seconds on either side. You are surely over cooking them.

@@CloudianMH not REALLY doing it by time. By feel and sight. That was more the point. By the time you’ve placed the last scallops on the pan, the first ones are almost ready to flip.

What was the cool time? 8-10 minutes?

@@TheYaegerjeusmc I was on a fishing boat that uses hot water to clean the boat and deck. I put the scallops in a strainer and run the water over them until they were an opaque white, then eat them steaming hot. The only cool-down time was so I wouldn't burn my mouth. Stay safe.

Ok brian

steamed scallops doesn’t sound up my alley. i’d rather them get a nice crust cooked with some oil like the video. cool that you enjoyed them like that though

@@Mr_Spaghetti More like poached. And you're not alone, most people overcook seafood and fish. You just stay inside the box.

ooh that makes sense. I feel like you could do the same thing with powdered koji too -- nice fermenty dry thing to increase the sear.

Yes, I'd like to hear more about this magical "Jesus Juice" concoction

yea we need more info on "jesus juice"

It’s the salty juice you get when you salt and pickle lemons in the Moroccan fashion… basically lemons cut almost in quarters, salted and packed in a jar with spices… the salty lemon juice is an excellent condiment… I’m sure you can find lots of instructions for making ‘salted preserved lemons’ online…. Enjoy.

Guess we'll never know.

Assuming some combination of lemon juice and vinegar

The brine of preserved lemons. Essentially just lemons and salt left to sit for a while, but you can add spices like peppercorns and bay leaves.

It's the brine from pickling...but instead of cucumbers in it, lemons were used. Pickled lemons have kinda limited uses for the average person but the brine is nice. Pro tip: use the brine in boozy cocktails!

As a suggestion, perhaps try dredging them through enough flour to absorb the moisture. There would be a nice crust as well.

You can use an acidic sauce to help bring the fish across the finish line, something like a scallop ceviche is done with raw scallop and the lime juice over time denatures the proteins "cooking" it. If you par cook it however it cuts down on the time required for the acidity to do its work. Take some sea scallops, sear like above, rest them on a cutting board, quarter them. Have a ceviche marinade ready to go *google one that looks good* toss the scallops in the marinade and by the time you toast some tortillas or slice an avocado to have with it the scallops will be done. After 2 or 3 times when you are confidant in the searing and resting required to perfectly cook them you can serve them however you like. So if you are worried about wasting food because you undercooked it use something like the above as a training wheel to help you dial in the technique. However consider as long as they are not old and come from a reputable source scallops are safe to eat raw, in fact in some countries they are salted and air dried and stored for years to be rehydrated and cooked, snacked on, or ground up to add to foods as a nice salty umami punch, you probably *imean theres always the one in a million* have nothing to worry about with scallops.

You can safely eat scallops raw, so use that as a guide. Underdone is better than overdone.

FDA says 125 for scallops, but the reality is they are safe to eat raw, provided they arnt old and dont come from a contaminated source. Imean tuna is also 125 but seared on the outside raw in the middle is a thing. Also been cooking a long time, stuff like this are what HACCP plans are for.

Scallop Roe is used all the time for plenty of food preparations - and can be very tasty!

No central nervous system

No

By the time they have a proper color they'd be cooked anyway. Zero sense to sous vide a scallop.

I believe he said rapeseed oil

He said "pickled lemon juice with grape seed oil," which is just their proprietary thing. It's okay though, you only missed all of the words.

@@hoshasei 😂

Ah yes the classic French name… “Colin”

Sure you are

Thank you for your comment, commis

That means your oil is burning 😂🤌🏽you like your food nice and healthy I hear

I mean I'm no professional chef and just cook for my non-french family and I do this. The heat is not hot enough for this guy so you don't get a great sear.

No he didn't.

Searing doesnt do anything for the juices, mate.

@@JoseAlbn just goes to show how little you know, I've been line cooking for 18 years now, the first chef I worked for was a James Beard award winner, who worked for the company of one of the Iron Chef contestant winners, since then I made it a point to work for James Beard nominees and winners. If you sear both sides the juices will indeed stay in there longer than just searing one side. The last place I worked at flew in hundreds of scallops every day all the way from the New England coast. The last restaurant I went to served me a one sided seared scallop, the plate halfway through was swimming with scallop juice. Granted if you over cook them or let them sit too long they do leech out the liquid. But trust me, searing both sides will help trap those juices in, let me ask you would you ever sear 1 side of a steak?

@Jason Music Again, searing has nothing to do with juices. You sear for other reasons. Nothing gets "locked in". I also wouldnt brag about being a line cook for 18 years. Think about it, my good man.

@@JoseAlbn when you work with scallops on a daily basis, and with different chefs for so long, it's good to know the right way to do things. searing has a lot to do with creating a barrier, think about cauterizing a wound. there's also the maillard reaction that we are all familiar with, which is what I'm sure you meant by "for other reasons". but searing is meant to help keep those juices inside that piece of protein.

@Jason Music Nope. Nothing. To do. With juice. Its super easy to fact check me too. Which is why im not really going into details.