Learn how to make a Scallop Gratin recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop Gratin video!
We have some pretty decent seafood in New Orleans. Tonight will be my second time making this. I use a pound of fresh, large scallops and a pound of fresh, large, head-on shrimp. It's seriously one of the most delicious Chef John recipes ever, and I've probably made somewhere between 50 and 75 of his awesome recipes. It's so easy and has the most amazing flavor.I just cook it all in one large oven-safe pan, straight to the table for a family style type dish with tons of bread and some salad. My dinner guests have gone from 0 to 3 or 4 per a week since I've started cooking with Food Wishes. My entire family and circle of friends thanks you, Chef John. I'm a little grumpy about not being able to be so anti-social, anymore, but the food is worth it. :p
I made this tonight. It was... fabulous. I was really unsure of how long to let it cook once I flipped it to the broiler. But, I think I pulled it out at just the perfect time. It was insanely delicious and I had just enough crusty bread. I will do this again!
I made this. I was insanely delicious. My first time ever cooking with scallops. I have also used this basic recipe to cook chicken and shrimp. Both came out amazing. This is an amazing flavor profile.
Chef John, in the 6 years I've been watching your videos you've not only taught me how to feed myself but how to get laid doing it. This falls into the latter. From the bottom of my heart I thank you.
Karl- I'm trying to not form a mental image of what you may be doing to your Scallops, but I suppose that it is alright as long as you are all consenting adults. Still a bit creepy though.
Food Wishes : 03:52 : "Ce n'est pas vraiment un gratin si vous n'arrosez pas avec du beurre." Here is the sentence in French. I live in the South of France.
Just found your videos. Thank you for being calm and confident. You make cooking your recipes so fun. I come to your posts often. Thank you again. With love from Texas, Debra
Thanks for the recipe! Having no bread at home (i know, a sin) I decided to boil some pasta to al dente , stick said pasta into the sauce and bake for another 10 min! Worked magic!
I just wanted to report back. I've now made this four times. I've been experimenting with the heat. Here's how the scallops cook best: First, heat the ramekins; butter and drizzle in a little (little) sauce; nuke it for 25 sec on high; then continue the recipe as prescribed. Give the dish one extra minute in the oven before moving to the broiler. Perfection. Big scallops need a bit more heat than given here.
You sir are super hilarious, not to mention...a Fantastic Chef! Soon as I graduate and move out of student housing, I will definitely be stalking this channel for wonderful recipes! Thanks a bunch! ;-)
Hey Chef John! As someone that has ADD, I just want to thank you for cutting out your "breaths" in the audio narration before each sentence. This tends to plague other audio recordings, and I sometimes end up focusing on every "breath" instead of the actual subject of the audio. You go the extra mile with your videos and I appreciate that!
Awesome recipe, just did it today. The only thing is check frequently in the broiler stage. There's no time and it only takes a minute or two to possibly overcook it
You forgot to mention to make this when the other half will be gone for several hours so you can eat both dishes and have time to clean up and air out the kitchen. Otherwise buy and make twice as much.There is nothing worse then drooling when you finish.
Awesome Scallops are my Favorite if you can't get fresh you can get Frozen from Maine or Canada here in Eastern PA in Shoprite, Pathmark just make sure they are just Frozen with Nothing Added.
I always watch your videos when I'm starving and don't have good food near me. I want to be able to reach into the screen and take the plate like willy wonka.
Chef John rreeaaalllyyy loves scallops. This is probably his tenth episode working with scallops. And probably his 200th working with seafood in general lol.
Watching this in the break room with the volume up was a bad idea. This looks and sounds so amazing, and we're eating charred hamburgers. Oh well, I know what I'm making for dinner next payday!
Just came across this. I think I will go to the fishmonger on Tuesday and get some fresh scallops, langostinos, and crab and make this. I'm in Spain, so I have to wait until Tuesday because everything gets brought in the night before, and there is no fishing on Sundays!!!!
I will definitely make these scallops. ("SCAW-lops") Those look like sea scallops. I remember it this way: Bay ("small") scallops are small, and not quite as tasty, in my opinion. Sea ("large") scallops are large and are succulent beyond compare! Ahoy, matey! ;)
You were on the WatchMojo 10 Ten RU-vid Traditional Cooking Channels. I voted for you. Love your channel Chef John. They said really nice things about you as well.
