How to Saute Scallops With Wine, Butter & Garlic : Entree Recipes
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- Опубліковано 23 сер 2024
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The secret to sauteing scallops with wine, butter and garlic rests within a few basic areas of your technique. Saute scallops with wine, butter and garlic with help from a longtime executive chef in this free video clip.
Expert: William Oliva
Contact: www.delmonicosrestaurantgroup.com
Bio: From the age of 12, Executive Chef Billy Oliva has been working in the kitchen.
Filmmaker: Alan Mack
Series Description: You don't actually have to be a professional chef to cook like one - you just have to have the inside secret about the right recipes and techniques. Get tips on how to cook a variety of different tasty meals with help from a longtime executive chef in this free video series.
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I've NEVER had scallops before... I saw this video bought a little over 1lb worth (7 pieces) and followed the instructions... Scallops are my new fav seafood
same here
same here :D i got 4 before watching any videos because i was curious made them like this and was just strait up amazed.
They are absolutely delish! Not "fishy' at all.
"fresh" seafood should not taste fishy !! American restaurants serving frozen/dead seafood gives a bad impression to customers unfamiliar with seafood.
i agree
Just watched like 10 seared scallops videos and this one looks the most delicious.
+Amanda Hart I'm sure Delmonico's is the most expensive too.
+starrychloe probably, and well worth it I'm sure!
starrychloe b
It is the best. Only way to go
Haha same here!
I made this tonight for dinner. So easy, and very tasty. Scallops were beautifully caramelised and melt in your mouth delicious. Cooked to perfection. Only problem, I didn't make enough! 😀
Good lord! That looks scrumptious. Times like these, I wish I could magically reach right into my screen and pull that beautiful plate out from inside of it. A prime ingredient; perfectly prepared, expertly elevated with the time-honored deliciousness of wine, butter, and roasted garlic. It's impossible to not be happy after eating that. I live for dishes like this.
Robert J. Holtz I totally agree! As a person who loves to cook, I must say that this is one of my favorite recipes to make. Quick, easy, and oh so good. :D
@@lambyiii I know you posted this a long time ago, but as someone who doesn't know how to cook, I don't know what add just a little bit means as far as measurements go. How much of everything do I use? Since you know how to cook, could you help me? Thank you.
@@glennareinhardt5695 just do it Glenna, the key is to cook the scallops on high or medium high heat. Cook each side about 90 second works for me since I like mine medium. That gives me a medium scallop on my gas stove and with my cookware. If you like salt and pepper add more. Cooking is playing with the food, learning with each time you do a recipe. After doing a recipe once or twice you will find how to make it work for you and your family. I don't know how to cook but I learned to make a bunch of dishes from UA-cam that are restaurant quality or better. You can do it for sure
What Good Lord did wrong- you use him for no reason???
I came here from Gordon Ramsey's vid!. Gordon's so hopped up and twitchy I nearly had a heart attack! This guy's so relaxed I'm humming.
Dude, toooo funny - exactly what I did, and exactly what I thought about Gordon!
V Kuchichana ...I've always said that . Gordon Ramsay is always cursing at everybody , twichy and shit . Its nice to a relaxed and cool chef explain something.
Gordon Ramsey has 16 Michelin stars , Maybe if this guy wasn't practically alseep in the kitchen he might get one .
Ditto!
I love videos where the chefs are relaxed like this. And I think he even did a better job than Gordon Ramsey on his scallops.
I know this was posted long ago but you have to be credited for a perfect user friendly video! Congrats Chef!
I so agree!
I have to disagree. As someone who doesn't know how to cook, I don't know what add just a little bit means as far as measurement. 😢. Measurements would be very helpful.
I just roasted some garlic and made a puree last night and I'm cooking these for my grandmother tonight with some cauliflower puree and grilled asparagus.
Amanda Hart
How did you make the puree garlic
Jeanne Perry Roast the garlic by cutting it in half horizontally (leave the paper on) and drizzling with olive oil and salt, then put it in a 450 degree oven wrapped in tinfoil for 45 minutes to an hour. When you take it out it will be very soft and you can squeeze the garlic out of the paper like a paste. then you can just mash it with a fork or put it in the food processor if you want it to be very fine. There are lots of great videos on how to make roasted garlic here on UA-cam. I like Laura Vitale's :)
thank you so very much I will try it
Amanda Hart the
Thanks Amanda Hart, I was going to ask the same question. Roasted garlic is also good as is spread on a baguette or bread. Heading to the store to get some now
Finally! Someone who knows what the hell they are doing when it comes to cooking!! Excellent video!! This is what pro level skills and technique looks like, folks.
I would like to take this opportunity to point our a few things that the average home cook may not realize. First, those scallops are astonishing. I am willing to be they have never been frozen and were living no more than 24 hours prior to use. Store bought scallops are typically not pink nor are they that big. So, if you do not live near a fishing port or large seafood market, you can forget about getting scallops that size and of that quality. If they are available, they will be very expensive and most likely only available through a high end restaurant supplier.
Next, that color!! That's the sort of color that comes from insanely high heat. You are not going to get that type of heat from your residential stove top. That's a commercial grade gas stove and as such, it puts out far more BTU's than any home stove. With that said, that deep caramelization he put on those scallops came from incredibly high temps. You are not going to get that level of color on your scallops at home. So, don't try. You can, however, achieve good color without overcooking the scallop. Just use a good pan, crank the heat as high as you can to get that pan screaming hot and use an oil with the highest smoke point you can find/afford.
Now, for prepping frozen scallops at home, there's a little bit of work involved. But, its well worth the effort. Frozen scallops are packed in a crappy liquid called Sodium Tripolyphosphate (STP). Its that milky white crap you see in the bag when the scallops thaw. Frozen scallops are also typically injected with water to add weight. These two things must be removed before cooking. Here's how.
To remove the STP, simply rinse the scallops in cold water. The colder, the better. Do not let them soak. Just thoroughly rinse, pat dry and place them on a few layers of dry paper towels.
To remove the excess liquid, salt the scallops with coarse kosher salt. You can use table salt but, it can be tricky trying to gauge how much salt is used and can easily result in over salting the scallops. Salt both sides of the scallops and let rest in the fridge for 30 minutes or so. The longer, the better. The salt will draw out excess moisture and firm up the scallops. The removal of the moisture will greatly improve the browning process when the scallops are cooked. Simply rinse the excess salt from the scallops with cold water. Do not soak or else the scallops will begin to soak up water. Pat them dry and bring them up to room temperature. Its very, very important that the scallops are room temperature before cooking. If you put a cold scallop in a hot pan, it will stick and get ruined.
Lastly, never salt the scallops before cooking without performing the above steps. Salting scallops without performing these steps will result in the scallops giving up their water in the pan and they will not brown. They will steam instead no matter how hot you get your pan.
The only exception to the salting rule is when you know the scallops are fresh and have never been frozen or injected with liquid. In that case, lightly salt the scallops and let them rest for 10 to 15 minutes before cooking.
Lastly, that pan sauce was gorgeous! However, I would've used lemon zest rather than lemon juice for two reasons. 1) There's enough acid in the pan from the wine; and 2) Lemon juice is sour because of its acid and can add unpleasant sour notes and a metallic taste to the pan sauce. If you want the flavor of the lemon without the acid or the sour/metallic taste from using juice, use the lemon zest. The lemon zest will raise up the herbs beautifully and not compete with the flavors in the wine.
Again, outstanding video! Cheers!
Scallops are so amazing with the right sauces. I had some at the restaurant I work at today and they were magnificent! Plus, our scallop dish costs around $60 U.S. dollars. Something I can never afford without working at a restaurant, lol.
Probably costs a lot less if you buy them at a Grocery store and cook them yourselves, with these great videos to guide you.
second time making this dish. first time i used white wine. second time i used red wine. it's fantastic with both. thank you so much for this video. my husband and i both loved it.
I found that a light Pinot Noir is also a good choice.
Probably the nicest recipe I've seen
I just cooked scallops for the first time for my family and me. They were amazing thanks to you and your butter sauce.
Great tutorial
:)
THIS is the video I've been looking for. THANK YOU. Straight to the point and all info is relevant. Looks delicious too
OMG that is the best sauce I have seen for Seared Scallops !!!!Thank you Chef.
THIS LOOKED SOOO AMAZING!!! He looks like an amazing chef! I want to eat at his restaurant!
I just bought scallops and I’m gonna follow your directions. Scallops are now my favorite food on the planet. 😋 😋 😋
i tried it, came out PERFECT .. and the house smells so good ..
JustSomeChick Wood \
Tastes good done with shrimp, too.
Made these tonight and used a rose' wine for the sauce. Absolutely wonderful. I'll have to tweak it a smidge on my own part next time. I don't have stainless steel and used my Henkel cookware (non-stick). I should have used my cast iron because most of the beautiful sear stayed on the bottom of the pan and not on the scallops after the first batch (cooked 2 lbs). I used Kosher salt to season at the beginning and will add a little less salt next time, but otherwise the sauce had a wonderful flavor. Both my fault. I was impressed with myself after this one. Thank you so much for sharing.
Finally! A video that explains and shows a very tasty scallop dish. I wish chefs’ would give an idea of the time to cook on each side though, even if it depends on size. It would still be nice to have an idea of sorts. I’ve had success with about 45 seconds to one minute on first side and 30 seconds on the other side. Don’t know if that’s the right way, but tasted good. I love this sauce though and is explained fully. I’ve tried a little black garlic for a change in taste too and seemed nice and rich to go with the sweetness of the caramelised scallops.
Best scallop recipe/technique I've seen so far.
Wonderful technique and great instructions. Thank you!
you're a super teacher.Like your cooking technique, simple and elegant. Now not afraid to cook scallops. Thank you Chef.
I've gotta say, this is my favorite seared scallops video!
This is the recipe I've been searching for. Definitely making this this week-end. Thanks.
Like the video, however the browning that you see is not because of caramelization. This browning reaction is called the Maillard reaction, the browning of the proteins in the scallops and butter. Trust me, I'm a food technologist. Apart from this minor detail, I 100% agree with the recipe! Amazing taste!
It’s 1:51am and I am drooling over this video 🤤
I would suggest everyone to invest in stainless and cast iron cookware. Its the only way to go.
I was going to ask this very question. Thanks!
Thank you!
This recipe and demonstration is THE BEST anywhere!
THIS is the recipe I'm going to use, for my son's birthday dinner. Thank you so very much!
Looks amazing! I do a sauted sscallop dish with smoked paprika, white wine, garlic, dijon mustard, lemon and herb that is out of this world!
I usually do the scallops two ways, half like yours here and half with the bold, savory and slightly spicy paprika pan sauce served with thin French bread garlic and lemon/herb toast.
Everyone LOVES it and having 2 distinct and different flavors of the same dish acts as a palette cleanse making this delicacy even more special and satisfying.
Man, im hungry! And its midnight!
Well, i know whats for dinner tonight!
Awesime video. I always stayed away from Sea Scallops in fear of over cooking. This video gave me the confidence to cook them.
Making these for Christmas Day for my family in Sydney Australia. All the best. Cheers.
Made this on Christmas Eve. Pan sauce put it the next step up.
Great explenation. Simply way to get People understand how to Cook. Thumbs up
I've seen so many videos today cuz all I want to do is just have some scallops this was the easiest wine and I love this guy he made it so simple... Let's get married
Just made it again !! Could eat it every day.SOOO delish and easy to make !
Easy dish, simple yet elegant and delicious!
i have to try this it seems to be very good &basic ¬ to complicated very nice chef.
Great clean video. And the tip about not returning the pan to the heat once the butter was added.....Now that's Professional!
Wow those look fantastic. When I make Scallops I usually sautée them in butter but butter starts burning at high heat. It looks like using Olive Oil is the best way to get that beautiful brown sear. You can always finish with butter after.
Best recipe on UA-cam for pan seared scallops!
Sadly it does not show up in youtube search :(
I'm watching this 9-3-2020. I do hope the best for all of you. Great recipe!
I don't think you want to cook scallops until done. I've accidently did this a couple of times when I was first learning how to cook scallops and they turned out rubbery. I only cook them until the centers are a little warm. But since I haven't cooked scallops for a very long time I decided to refresh my memory on what I should fry them in and how hot the pan should be. Only melted butter for over my scallops. Great video.
I will definitely prepare the scallops this way, looks outrageous. Thank you Chef.
This video was done very well. Great camera angles/editing. Great instruction from the Chef.
Beautiful! You made it look so easy. I just bought some gorgeous huge dry scallops today. I think I'm going to cook them up this way. Thank you!
I run a restaurant in Ontario Canada and enjoy only the best of foods. I would like to tell you that you have an amazing recipe for your scallops. Gordon Ramsay should be taking lessons from you. I especially loved the sauce you made.
Great... just one thing it is always nice to see you eat the food when you've cooked it..
Best scallop recipe ever!!!
That sauce looks like it would be amazing for dipping artichoke leaves in too. Nice
This dish looks so delicious. You made it look so easy. Can’t wait to go out and buy some scallops.
update, this video has improved the quality of my life more than....
All I need to do is look is the stuff he adds and I know it tastes great, can't get better than this.
Beautiful sear on those Scalllops nice work friend. The key to getting a good sear is having a very hot pan and for the Scallops to be dry.
Now Thats a Scallop
Excellent demonstration of your expertise, thank you, chef...
Looks so delicious thanks for sharing chef I will cook some on Sunday
Who is going to argue with this looks great!
Comes out just like the video, taste great!
THE SUPER BEST!! I have done MANY MANY TIMES and always GREAT!v Thank Chef
Thank you so much you made this so simple that even I could do it I can't wait to try it out I'll let you know how it went thank you again
Amazing! I will make them for a special occasion.
Thank you Chef!
Amazing! Great job chef! Thanks for the recipe!
I'm having these for valentines day. they look delicious with that sauce!
Your scallops look perfect. Thank you and Congrat Chef!
Delicious! I sautéed garlic and shallots first. Removed them and followed the recipe the rest of the way except for the chives. I didn't have any. Out of this world!
next time I would do the scallops first, take them out, and then add your shallots and then garlic sautee and build more fond then deglaze with white wine, reduce, and finish with butter.
Se ve excelente, todos esos ingredientes juntos suenan fantástico. la voy a probar. Gracias!
Very helpful! Subbed and liked!
I made scallops for the first time the other night and I’m hooked, next time I will try this
Hi! My name is Jesse, Im from rapid city southdakota, & ive lived here my hole life!, I work parttime for the dellmonico bar & grill here in rapid city sd, I love this video very much!!!! looks darn good! Im wishing our bar & grill had a larger kitchen as well as a larger dishpit, I know moneys tight everywere, but man we sure could use it! New pans are a must among other things!!!!! I say this not to discourage people from eating there, I LOVE THE FOOD MYSELF!, but we are in need of lots of upgrades! any help would be much thanks!!!
Mmmm... this looks so good!! I think I can follow the recipes.
Used "dry packed" scallops; the only way to go if you want to get as close as possible to same day fresh!
Great - IF you can FIND THEM!
this guy did an amazing job on these! most of the videos I see don't stress how important it is to get a hard sear on the scallops. fucking mint.
Excellent tutorial. Great teacher!
Sir, not sure if you ever had it or not but I stayed at a Hilton in New York and had Scallops with a spicy sweet potato sauce. It was the best scallops I ever had in my life. Do you happen to know that recipe? The sauce was spicy but not hot. I can't wait to go back and have it again!!!
Thank you for sharing such a great recipe I will definitely be using it and will also post the video on my channel!!
I already try today it's so amazing I love this recipe, thank you so much
Great video! If I closed my eyes and listened, I would have thought Michael Rapoport was doing it lol
yup gonna make this for lunch. can't wait.
Thumbs up! Great recipe. Nice video, very easy to follow. Tried it and was a great success! Thank you for posting.
Thanks looks great and appreciate your time
That looks incredible. Thanks for a new simple recipe and technique
Simple, easy and yummy
The best Pan Seared Sea Scallop video/recipe on the Net! Great tip on using the roasted garlic instead of 'fresh'. If they ever come up with awards for cooking videos, this deserves Top Honors.
Great idea with the roasted garlic!!
I picked this recipe!!! Yum yum!!!
I like the way he says “pan”
Simple easy recipe! Well done.
this is a guy that knows how to cook!!
Would love to make this - any way to get the full recipe, with measurements of all ingredients?
That garlic mixed with butter on a great toast.... OMG
great job chef! I dont even like sea food but that looked real good.
I love the sauce.......
Can you suggest how to expand adding pasta to the scallops and using that sauce to flavor the pasta and how to go about doing it????
Excellent presentation 👏🏻👍🙏
It's absolutely beautiful recipes! 👍👍👍👍👍👍👍👍👍
it looks really cool and delicious
Thank you! I tried it . Tasted so delicious & yummy 👍
Mmm, sounds good!!!
MrBean5268 I see you, don't know what to do with you?
This is best recipe I’ve tried
that's the best preparation for scallops!! thanks .....