Please will you write a book containing all of the recipes you've done to date (and more!)? I'm positive it would sell so well. Watching other chefs and cooks, on television and RU-vid, they rightly always favour simplicity and state the importance of good ingredients, which is all you need to create an amazing dish. You show so many good ways of using simple and good Spanish ingredients it would be a shame to not put pen to paper, please write a recipe book for us so we have a record of all the amazing recipes you've shared with us.
My husband and I both love scallops so much. We can’t afford them in the restaurants so I buy them at Costco for “special” occasions. I can’t wait to amaze him by bumping up the pan seared recipe I always use. It’s good but THIS will make it as special as the occasion!! Thank you, Be Safe and Blessings! 🌹❤️🌹❤️🌹❤️
I'm from Canada, and I agree that scallops are expensive. Anytime I go grocery shopping, the price for scallops are high, at $25.00 Canadian for small packages. Even their famous Digby Scallops, which are fished along Nova Scotia's Bay of Fundy coast, are expensive to buy.
I made it today with Costco scallops. I let them go to room temperature and dried them very well, like chef Albert recommended. This is so delicious and easy to make!!
Albert: Delicious! _I❤SCALLOPS!!!_ (And, of course, garlic-anything/everything that you make!) A definite WILL-make. Thanks again. (Fan from San Francisco, California.) *!!~
Frankly, this is freakish. Just scrolled through all your videos. It’s a treasure trove. All well made, the diction, The no nonsense. Do you own a restaurant? Super impressed. Saying it like it is. 🙂
🌸🦋Wow congratulations on over 300k subscribers!! I remember when you had under 1k!! So proud of you, wonderful work as always, and I love fresh scallops so much!! Please stay safe and see you soon!!🦋🌸
I love scallops myself, especially Digby Scallops, but they're so expensive these days. Anytime I go grocery shopping at Atlantic Superstore, Dominion, or Sobey's in Canada, a 454 gram of scallops can cost at least $25.00 Canadian, including the famous Digby Scallops which are fished off Nova Scotia's Bay of Fundy coast.
OMG! You have done it again!! Absolutely looks divine! I can't believe how simple & how few ingredients, saying that, if you have great produce you let it speak for itself! In Australia we have incredible seafood so I am DEFINITELY giving this a go. Unfortunately my fiance does not like seafood......oh well, I guess that means I'll have to eat his serve....YAY!! Thank you Albert. Take care of yourself
Great recipe. I love Spanish food. Had some great meals there many years ago. I'm from Tasmania, the island state of Australia, and we have a big scallop industry here. Every August we hold a scallop fiesta in my seaside hometown. What you may find interesting is that we Tasmanians never remove the roe from the scallops. Regards and love your channel.
This is more than good, it is wonderful! I made it tonight along with the Chickpeas, rice and peas recipe. Super delicious and easy to make! Gracias for sharing!!
Finally Covid restrictions have been relaxed in South Australia so we are having our first big get together, at home, Lunch with friends in 19 months. I adored visiting Spain (pre Covid) and I have been watching you for a while so I have a nice collection of your recipes. I'm going to use this one for "Starters"- that is if Scallops are currently in season her in Australia. I have so many options for the Main Course that it will take a while to decide- but it will be one of your recipes! 😁😀
This is a *way* better recipe for scallops than "bacon-wrapped scallops", so popular in America. I'm copying your recipe because I hope to serve this as hors d'oeuvres for any special get-together I host. If you ever have your very own cookbook published, I would certainly buy it.
Made this tonight, yummy!! It sounds like you use Spanish paprika, is that closer to smoked or sweet paprika? I'm not sure I've ever seen Spanish paprika for sale near me. It was delicious thank you for your videos!!
I could quite honestly cry when I see Chef's or anyone really , cut off the best part of the Scallops!. The Rowe has the flavour & is creamy & full of flavour. I lived in Tasmania for 4 years where they have the biggest juiciest Scallops. Throwing the Rowe away, never, or either you know nothing about Scallops.
How could you possibly remove the coral (foot) of the scallop before cooking them??? The coral is the most flavourful anbd colourful part of the scallop, perfectly delicious to eat. Only squeamish picky eaters in North America prefer to have their scallops without the coral! Otherwise, this is yet another perfectly delicious, easy to prepare recipe, a gift from you to your viewers.
Discarding the scallops juce ?¿? Save and used while cooking the garlic No pretension just the way we cook them here Keeping the flavour to it's best. (No salt needed if cook this way)
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