Second Course: Seared Diver Scallops with Cauliflower Two Ways and a Caper Gastrique

In this sustainable, slow food cooking video, Jonathan Lindenauer of Bon Appétit (using Anolon Ultra Clad cookware), creates a delectable Seared Diver Scallops with Cauliflower Two Ways and a Caper Gastrique the appetizer of a four-course sustainable meal. Join Jonathan, along with Galen Zamarra of Mas Farmhouse and Bill Telepan of Telepan as they prepare their dishes and discuss the merits of cooking with the values of Slow Food.

[@Grendel2110]

Good video, although I was only watching to see how long to sear the scallops, which he unfortunately doesn't mention. Good to know about the flash-sear on the second side, though.

[@elmuneco12]

THIS SO CALLED CHEF IS TAKING THE GREAT CHEF JEAN GEORGES RECIPES!! I WANT TO BE CHEF OF BON APPETIT. AND TAKE RECIPES FROM OTHER FAMOUS CHEFS

[@fatboy19681]

Wow, El muneco... I actually helped develop this withDidier Virot and JG, and was quite instrumental in creating a lot of JG recipes. Jean-Georges would attest to that. What I do here is inspired by what we did at JG. Share your recipes, your food and your life.

[@elmuneco12]

aint this chef jean george recipe?? i think i seen him in some program

[@sbenenson]

shouldn't you say if you are using someone's recipe?

[@trioxinchef]

That is NOT a proper gastrique!

[@fatboy19681]

You mean a proper Escoffier gastrique? Correct. But it is a 'gastrique'.