I bought scallops last week just to try out a new recipe. When I came across your recipe I though this is fantastic. I served it to my wife with rice and veggies and the end there was nothing on either of our plates. Kudos to you, Jessica.
My boyfriend and I just watched this. I really REALLY enjoy the fact you add in reasons why and break it down so I can really understand it. I'm still learning and scallops are a very expensive mistake if done incorrectly. Thank you!
I followed the instructions and this was decidedly restaurant quality . Thank you for teaching us about the brine process. It makes all the difference between ordinary and extraordinary.
My go-to recipe for sea scallops! I'm not much of a cook, so I appreciate how easy this video was to follow & replicate. Just made these again tonight, and once again, they were fantastic! Perfect every time. Wonderful recipe!!
I did not know that they treat scallops! I always wondered why they would just steam, I thught I wasn't get the sear pan hot enough! Thank you for that tip!
Well ... can we talk? I served these yummers tonight to my husband and friend and they were a BIG HIT! Delish! The smoke alarm went off but it was all worth it. I have been asked to recreate this dish for my friends birthday. Super delish!
Champagne recommendations with scallops; Moet Imperial Nectar, Laurant Perrier demi sec, or Clicquot demi sec. Price for each will vary between 50 and 75 dollars. Love champagne and scallops for anniversaries with my wife or new years with friends and family♥️
My husband and I just got some scallops and lobster tails. I'm making the scallops tonight. Glad I found your recipe, because I would've never brined my scallops before seeing this. Thank you for the great tip!
From that satellite guy. I have been hooked on scallops lately. ( of course of all things) Inside Edition just did a news clip on youtube about Fake scallops vs real scallops. Of course I like Gordon Ramseys scallops especially with the spinach and mushrooms, his sauce was really good. Ive told others about your simple salt and pepper recipe. Ive only had scallops one time but I can't stop the fascination. From that satellite guy thank you for your videos. I promise if I could buy scallops and cook them myself i would try it your way. thanks.
Hi, hope to seek your advice. I tried your instruction and recipe for this video. However my sauce turned out to be much more darkish brown at the end. It taste fine, just that the color of the sauce is unsightly. What could have done wrong at my end? Could it be due to burnt garlic? Thanks
Should I turn off the heat when flipping the scallop and add butter use the remaining heat to seat the other side and baste? Or else the heat is too high and will burn the butter right?
When I tried to make them they released too much water! So then I re did them in a smaller pan on high heat with new oil. :( not sure why the water release even though I paper towel dried them and let them sit for 10 mins before sautéing them.
Wow. Jason is a lucky man! Married to a beautiful woman who is also a graduate of culinary school! Amazing! Those scallops look awesome!!!! Thanks for sharing this video with us!!
Thats a great looking recipe will be sure to try it...but I gotta say, 3 minutes on one side seems really really long...I would think 90 seconds per side.
