Scallops in Cream on Spinach with Jacques Pepin

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Jacques Pepin cooks scallops in cream on spinach at his home in Madison, CT.
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Развлечения

Опубликовано:

23 июл 2021

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Комментарии : 112

@sogorgeous2257 2 года назад

That is the most energetic looking mushroom Jacques has ever pulled out of his refrigerator!

@AmraphelofShinar 2 года назад

"and usually for a lot of money" Hahaha! I love Jacques! He's the best!

@marywilde7378 3 месяца назад

I learn so much from Jaques Pepin.

@sidviscus 2 года назад

When Jacques chops things he becomes like a ninja.

@gynandroidhead 2 года назад

The man is two months away from his 86th birthday and still rocks.

@sabrinadamato3317 2 года назад

So happy he is still sharing his meals and recipes. A true master indeed!!

@ignoblesurfer6281 2 года назад

It's so rare these days to see scallops that aren't caramelized. It's almost like a blanquette. And it looks absolutely delicious!

@richsims6870 3 месяца назад

You and Julia inspired me to pursue a career in the kitchen, thank you Mr pepin !

@servo24601 6 месяцев назад

Made this tonight! It was AMAZING!!!

@patricklarry6645 2 года назад

I love how jacque always uses chives over parsley as a garnish.

@heyokaikaggen6288 2 года назад

Those are really good looking scallops, I've very rarely seen them that fresh.

@ShittyBill 2 года назад

A living legend. Jacque and Kenji provide the best instructions and reasons for technique. Well done 👍.

@marshalljimduncan Год назад

He was using fine white wine, same as Heraldo...

@walter.bellini Год назад

Thank you Awesome Chef Pepin

@bradleytinney6969 2 года назад

This is the recipe for putting a smile on my face. Class act Jacques, you are a culinary inspiration to us all. Thank you for your service.

@markust8904 2 года назад

Amazing that a chef with all the tools at his disposal, just uses the knife he used to cut the vegetables and to stir the scallops and creme.

@Kiwi-ICU-RN 2 года назад

It’s a victorinox too - worth about $7.00

@pwrcstr 2 года назад

A good chef can do everything with 1 knife,filleting,deboning,cutting vegetables,meat,fish,first thing I learned that at Culinary school.

@erikschultz6865 4 месяца назад

He always had the nicest plates/serving dishes. 😆

@DeadBoy665 2 года назад

Mon ami in all my years this man still has the best nice skills I've ever seen.

@dee_dee_place Год назад

Tonight I made Jaques Pépin's recipe for Coquilles St Jacques. I accompanied it with Barbagiuan. Holy Cow! It was one of the best meals I have ever eaten. The cream sauce from the Coquilles St Jacques was just out of this world. Thank You, Chef.

@beegee22 2 года назад

I love how little pieces go flying around the cutting board when he slices and dices!

@RaymondCore 2 года назад

A true master at his craft/art. Thank you.

@roxannetrombly3733 2 года назад

Monsieur Pepin, You are a hero. This summer around a simple table, several Generations were singing your praises. Vous etes magnifique! Xoxo💞❤️

@millertime838 2 года назад

Your the best ! Thanks for all the great recipes and tips. I am 48 and have been watching you for decades,you are truly a great chef and a huge inspiration to me thank you chef!🍻

@ceebongo 2 года назад

Thank you Mr. Pepin. You are a teacher in the true sense of the word. Thank you.

@bec2444 2 года назад

Ce plat à l'air tout simplement fabuleux

@lorrydriverdotcom 2 года назад

‘Hi, I’m Jacques Pepin’ is possibly the most unnecessary introduction ever ! 😂

@nadiachristensen 2 года назад

Agreed! 💯

@jeffreybussmann3313 2 года назад

It's a thing. See also: "Hi, I'm Johnny Cash."

@allenalvig2344 11 месяцев назад

That looks divine! What an entree.

@karenrapp9673 Год назад

You are after my own heart....Thank you and Blessings!🌷

@petezah2686 Год назад

Yeah! Yeah! Yeah!

@patriciachilds6725 7 месяцев назад

Delicious!!! Thank you!!!!

@TippiTub Год назад

Looks wonderful I will try! Thank you Jacques :)

@jamesdepaul3410 2 года назад

Love your cooking and your commentary. Also enjoy the French phrases you throw in.

@tadmore254 2 года назад

I love that you not only share your talent and knowledge with everyone but you teach us HOW to do with our own basic home equipment . Thank you Chef 💐💝

@kevins2875 2 года назад

Looks wonderful! Such a pleasure to watch and a simple, but elegant dish.

@LMays-cu2hp 2 года назад

So nice... Thank you.

@thejourneygirlcooks8170 2 года назад

Fabulous and so simple. Thank you Jacque!

@edithharmer1326 Год назад

Delicious, Thank you for sharing your amazing Talent.🌹🌹🌹 Greetings from Edith, from Singapore.

@Linda7647 9 месяцев назад

Beautiful!

@OneOut1 Год назад

Pepins knifes are always super sharp.

@jeffreylarson8533 2 года назад

Well Done and simple. Thank You, Chef.

@bigfatdavebigfatdave7395 8 месяцев назад

I really enjoy watching Jacques. When i watch cooking videos i want the visuals and techniques to inspire my own cooking. I find the Food Network model of competitions and cutthroat acrimony absurd and unwatchable. Emeril was great, there was a PBS series years ago called ‘The Great Chefs’ which was wonderful. When i was a tiny kid, my mom would put The Galloping Gourmet on, which is probably where my affinity for cooking comes from. Cooking should be a pleasure, not boot camp.

@Forevertrue 2 года назад

Simple and elegant! What a wonderful recipe.

@7rays 2 года назад

Glorious!

@jeannecooke4862 2 года назад

Beautiful!!!!!!!!!

@jacquelinemilton6387 5 месяцев назад

I love scallops jacque

@sheltiepeas 2 года назад

Everything he makes looks so delicious.

@cgavin1 2 года назад

Perfect!

@CarlitoNahual88 2 года назад

Just great.

@michelleharkness7549 2 года назад

Wonderful. Delicious. Incredible. Thank you, Master Chef Jacques Pépin. Again, thank you.

@michelleharkness7549 2 года назад

The tutorial is informative.

@dmblum1 2 года назад

I live in China. We don't have butter in my city (at least that I can find - and we have a Carrefour), and we don't have cream, but we do have bags of frozen scallops for 30 yuan (4 bucks more or less) and we do have spinach (a big bag for 5 yuan, or 75 cents). I'm gonna try this recipe with 3.5 fat milk, lots of cornstarch and lots of garlic. Because that's what I got.

@8francesco 2 года назад

amazing!

@byronrudrow7938 2 года назад

Love scallops……….Chef just made me a little snack!👍🤣👍

@rodneydowney2561 2 года назад

This is a delicious dish, and so easy! But he's right about the cost. At the fish market here in Holland, seven large scallops cost 10 euros. A restaurant would charge four or five times that for the prepared dish.

@mervinprone 2 года назад

The closed captioning: “Hi, I’m Jack Pepper”

@mr.robert2507 2 года назад

How great is this? Every "cooking" show today is some childish compitition. Mr. Pepin actually shows you great recipies and how to cook them. How novel for a cooking show!

@Samurai78420 2 года назад

He is the man. Doesn't get much more legendary than Chef Pepin.

@bobbysnow5478 2 года назад

Yes! Also making small recipes…that are easy to duplicate and enjoy!!

@jamesjacocks6221 2 года назад

Those cooking shows are just celebrity launches for the non working morons. Jacques has earned his stripes.

@mpks4742 2 года назад

Homey.... Your spelling is fuggin A-T-R-O-C-I-O-U-S!!!

@jmgalbo1 2 года назад

It's true - the Food network used to be various chefs (or accomplished cooks) showing the viewer’s how to prepare - step-by-step - a variety of foods, it was informative and educational. It has become, as you say, a bunch of tedious competitions which offer very little hands on instruction for anyone seeking to learn preparation skills and improve their culinary proficiencies. It’s the same old crap with most TV programming - $$$ rules the day - and we get the leftovers.

@patriciavincent5076 Месяц назад

Yummmmm.

@lisamessiana1032 2 года назад

Wow... Excellent ❣️ 👏🌟😋

@rhiannonfugatt3269 2 года назад

Very good, also great with some tarrogon

@jmgalbo1 2 года назад

A great dish - simple, fast and I'm sure delicious. I would use that wine/scallop infused cream sauce to serve over some al dente capellini - still keeping it a light dish and using all that sauce.

@cliffcurrier6342 2 года назад

My favorite channel chef

@bobpaulino4714 2 года назад

Definitely going to try this but I think I'll quickly sear the scallops for a little caramelization and color.

@urbanviii5103 2 года назад

A dish with that many scallops, served in a restaurant, would probably cost $45-50!

@Dirtyboxer1 2 года назад

yeah. I love how these very simple dishes come together. This is the sort of thing you'd make for a quick weeknight meal, maybe with some broccoli and carrots on the side.

@pskully57 2 года назад

I made this for under $10!

@cliffcurrier6342 2 года назад

We can barely afford that at home lol. lobster/scallop price is at peak here in NE

@ARIZJOE 2 года назад

The old spinach had a lot of grit in it usually, and had to be washed thoroughly. The baby spinach from Trader Joe's, grown hyrdoponically, can be thrown right in the pan. There has been a dearth of scallops at Costco for about two months now. I wonder if they are scarce. I think I'll look for some for this.

@Lazyeyewitness 2 года назад

Looks pretty keto friendly, actually lots of his recent recipes are!

@personontheinternet2164 2 года назад

French food embraces high fats. Match made in heaven.

@warilban 2 года назад

When Jacques Pepin teach a simple recipe, it's actually simple and the ingredients are reasonably accessible. No niche oils, seasonings and herbs.

@pskully57 2 года назад

I made this last night, but I seared the scallops in bacon grease, and used bacon, chives, and finely grated jack cheese as a garnish. Not only was one of the best dishes I’ve ever made, it caused a serious happy tummy and subsequent food coma…:p. Thanks JP!

@bobstrempie9424 2 года назад

So then you didn’t really make THIS, you made scallops a totally different way

@pskully57 2 года назад

@@bobstrempie9424 I modified it, and made it even better.

@pskully57 2 года назад

@@bobstrempie9424 I just seared the scallops, that's all.

@jamesallison4875 2 года назад

Jacques is the Zen master of knife skills. Great recipe, but I’d probably sneak in a bit of butter. Haha.

@derekdevries1284 2 года назад

So yummy and healthy

@chrisandersen5635 2 года назад

Mmm. Now I am hungry.

@CooManTunes 2 года назад

Hello, legend!

@pcmtech Год назад

Could I use dry sherry in place of white wine?

@jesar6058 2 года назад

What sort of sorcery have you done to possess such beautiful lush eye lashes.

@MDestron2282 2 года назад

If Jaques has chives.... you're damn right he's gonna use them!

@debbiezullo7056 6 месяцев назад

🥂♥️

@french.blackdevil1967 2 года назад

Simple dish are the best..

@marywilde7378 3 месяца назад

We can have a French restaurant right at home.

@kellyforman5402 2 года назад

Gonna do it with shrimp...

@mellowfellow4755 2 года назад

Are they not served with the roe in the US?

@progressiveprepper6553 2 года назад

I'd like to add some cheese on top and give it a quick broil. Amazing job as always chef!

@jomarielopez2229 2 года назад

The scallops are huge!!!! Ymmm....

@jeffreybussmann3313 2 года назад

They used to poach scallops got 15 minutes?? How was it not like rubber?

@marshalljimduncan Год назад

I noticed dog treats on the back counter. May we please see your doggo, Chef?

@robertharkess8875 2 года назад

That potato starch mixture didnt thicken it at all

@ransomcoates546 2 года назад

Spinach surely will be cold if you cook it first.

@kenRoberts1984 2 года назад

His knives always seem dull lol

@grahamnancledra7036 2 года назад

He and many other chef's chop their mushrooms so small. I like to show my guests that they are getting decent chunks of mushrooms. They are wonderful and need to be celebrated.

@iluminameluna 2 года назад

You get more flavor from diced mushrooms like this, which are not braised but just briefly sautéed, than when they're cut into thicker slices. The ingredients in a dish need to be prepared according to how they will show they're best character in it. If you julienne carrots for a stew, then you have mush and a muddied taste of the carrot. Your mushrooms, however, would shine in it because they'd hold their shape while still imparting flavor to the stew.

@hardfugoo1 2 года назад

Can’t stand big mushroom slices.

@ARIZJOE 2 года назад

Size and flavor both count, I think. You want to know you are eating a mushroom. I might even brown them just a tad, that is more flavorful I think than raw - especially the plain old button. I also love a slight crust on the scallop with something red, like a seafood seasoning.