I'm a retired chef, here's a tip: Pretty much all scallops on the market have water-retention chemicals ( sodium tripolyphosphate -STP ) added to them to bulk up weight, this is what prevents being able to get a good crust on scallops before they are overcooked. In restaurants, we would take the scallops, lay them out on a clean linen napkin on a metal sheet tray, place another napkin on top, and a tray on top with a weight, then we'd let them sit in the cooler overnight to press out the excess water. Makes for a great crust and easy sear
I got to know this channel while living in Denver, Colorado for two years. I'm not good at English, but I'm using a translator and watching it after I come back to Korea. Thank you so much.
I saw this and at first i was like "no way, what a bizzare combination of ingediants". decided to take the risk and shell out the money for the scallops on a risk and it was totally worth it.
I can almost taste this recipe while you're plating the four wonderful ingredients! 😋 It's definitely going to be 'new' taste for my taste buds to thoroughly enjoy! Thanks so much! I hope everyone has a beautiful week. 🌼 🌺 🏵 ⚘ 🌻
I like her cook at home -- its a bit sassy, and not afraid to show minor mishaps so it is closer to real home cooking, as opposed to the in-studio demonstration cooking/baking.
This looks amazing Julia, love the combo. I’d suggest to try arugula instead of the parsley and then make 1/2 again as much dressing and drizzle the scallops with the extra dressing. Or, you could make a parsley oil and drizzle that on top. The options are endless.
I’m always looking for ways to cook scallops and this looks delicious and this fits the bill. The best scallops I have ever had were in the west coast of Scotland. I believe they are hand dived and are ginormous.🇨🇦🇨🇦
I don't use paper towels any more. For wiping out a pan like that, I use newspaper. For general cleaning and wiping surfaces, I use shop rags, which can be washed and reused. You can get white shop rags, which look neater, if you don't like the red ones, but you can get the red ones cheap at any auto parts store.
I'm a big fish eater but except for the oven and sashimi style I don't like to cook it anymore, it comes our rubbery. I can't imagine scallops won't be the same.
Sounds great to me. I love scallops, and I have had salami in salad many times. It’s delicious. I once had one with salami blanched green beans and slivered almonds. Oh yes, Sherry vinegar is my favorite vinegar. 😊 Good episode.
That sounds delicious! I adore Sherry vinegar. Do the beans fall apart when you're tossing with tongs? Last can I bought had me make a note to find a white bean ATK taste test
Comment A) omg I love your earrings! Gorgeous:) Comment B) Can you pls slow down a bit, holy heck Thanks so much for these videos. I'm a scallop fanatic & love cannellinis, so this one's a keeper
@@sandrah7512 Well, she clearly has burned on oil and such. I actually don't have the one with the metal handle so I don't think it can go as high in the oven. I guess I'm just afraid I am going to damage the non-stick somehow so I do baby it a bit. Hoping to get over that fear. I kinda do the same thing with my enameled cast iron I think. I do cook with them, I just don't feel as confident as I do with regular cast iron, carbon steel or my everyday pan.
Thanks. I'm on a low carb diet and the white beans won't cut it for me (44 grams of carbs per cup). And because I'm a type 2 diabetic, bread of any sort is out of the question. Any alternative suggestions? Also, I don't understand why you don't give nutritional information per serving in order to help consumers make informed choices.
"Fresh" would mean right out of the pods. Do you mean dried and rehydrated? Because those aren't "fresh." Canned beans allows one to skip the rehydrating step. It's okay.
Meh....never said if they were bay or sea scallops. They are sea scallops. White beans, parsley and salami salad? Why not chickpea, kale and chopped liver salad? I love ATK and both hostesses but this? Ugh (except for the scallops). I'm thinking kelp or seaweed instead of parsley with a sesame based dressing. Not sure about the white bean replacement...maybe lentils?
