Jacques Pépin's Sauteed Scallops with Endives | Cooking at Home | KQED
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- Опубліковано 20 вер 2024
- Jacques Pépin's sauteed scallops with endives recipe makes a nutritious and beautiful plate. Jacques shares nuanced tips about timing and moisture that will help inform the way you cook scallops from here on out.
What you'll need:
2 endives, 2 tbsp butter, salt, sugar, 2 tbsp water, 6 sea scallops, pepper, olive oil, chives
Jacques Pépin Cooking At Home: Scallops
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
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These quick videos and simple recipes from Jacques Pepin are the most underrated cooking videos on UA-cam.
They look delicious
Miss the days of watching these guys on TV as a kid with Nan, learned so much, these new chefs aren’t the same vibe at all.
True
@@SoleEpiphany
I know what you mean. There's just something about J.P. that is so unique and satisfying and special.
So warm and charming. I just want to pet his cheek and give him a big squishy HUG. Ha! 😄 💋
I agree. I love these videos. They've become my ASMR videos on youtube. They are just so relaxing, his voice is very soothing. I find myself getting hungry and dozin' off when I'm watching them. Lol!
Jacques Pepin.....the chef that every Food Network "chef" wishes they were. He is, was, and always will be "The One and Only".
The food network has become nothing but a reality circus with people running around screaming and trying to look like chefs. Nobody compares to our dear Jacques, I hope these shows of him cooking in his kitchen never end. He is a wonderful, humble man.
Even though my budget calls for hotdogs, I will happily watch Chef Jacques prepare scallops 😁
We hear you. Sea scallops aren't cheap!
Monsieur Pépin is the Bob Ross of cooking…..my hero.
Any time watching Jacques is time well spent
What an honor it is to've had this man teach us the past 50 years. Thanks, Jacques
This man is a treasure! I love his videos.
I've always loved him, and Julia Child. May she forever rest in peace.
Please keep him coming to us. He is a life raft in a crazy sea of turmoil.
Life raft in a crazy sea of butter.
I would love to just hang with Jacques from time to time cook together, chat, and share a glass of wine. He is such a treasure. I love his simple and delicious meal ideas. Thank you, Mr Pepin.
One can never get enough of Chef Pepin; masterful, charming, humble.
Always happy when a new Jaques video shows up.
Jacque could do a half hour show on boiling water and it would be interesting and insightful. 💙
For Real😂
What a treat living with this man…eating like a King and learning along the way…
Les pétoncles sont superbes, et l’idée des juliennes d’endives est excellente. J’essaierai ce week-end. Merci pour la belle idée.
Bon appetit!😊
Simplicity and good technique - The foundation of good cooking. Serve this with a simple green salad, good bread and butter, a crisp Sauvignon Blanc, beautiful fruit and cheese and an espresso and brandy - I'm in heaven!
These videos make my day.
Sometimes these videos
SAVE MY DAY
he is a relief from anxiety and insanity of every day life.
Jacques Pepin is my tranquilizer.
Thank you, KQED, for all of these Jacques videos. I watch them on my own or with my young kids... Always get inspired by this great man of our time. Beautiful!
Thanks for watching!
I’ve seen Endive salad with blue cheese in cook books but sautéed in butter looks amazing. I learn something every time. Thank you Chef!
Thank you so much, Jacques.
It's so refreshing, your visit!
MASTER OF CHEFS JAQUES 🎉🎉🎉🎉🎉✌️✌️✌️👍👍👍👍🤜🤛
love you Jacque, thank you for all the knowledge over the years. you're awesome!!!
Beautiful Scallops thanks for the reminder sometimes I forget the Scallops. Wishing you and your family a Happy Memorial day weekend. And as always ! Happy Cooking !
Thanks for watching!
I really like his pepper grinder. Thanks for the recipe. Happy cooking.
Wow what a gorgeous dish!
That looks fantastic thanks Jacques
Thing of beauty .....
I've made this twice and it is so easy to make, even with my lackluster cooking skills. A delicious dish. Merci, M. Pépin.
Jacques Pepin will always be the best. Number 1!
Always something new, simple, and delicious.
Your recipes are always a pleasure to watch, and even more enjoyable to eat. Keep doing what you do my friend. 👍
JP is such Gem of a man. I mean seriously, what else could you wish for in a human being? Love you Jacques
Hi Jacques. I was a Find Dining Chef for a few Years in the Mid 1990's. I first worked with Sea Scallop
s back then. Not a Fish Lover. Loved the way Your did them here. Will give it a try. Thank for Sharing this.
omg I'm shocked i didn't know about these! I assumed he was taking a break because his own yt channel ast posted 7 months ago! I see he has moved. What a blessing :)
Beautifully Done...
What else from This Master chef...❤❤
I finally got around to making this today. I added some leek whites to the endives. It was great. Thanks Chef!
Very sumptuous recipe thanks chef for uploading this video hope many more to come 😮😅😊
This looks lovely! I just bought some endive the other day and have scallops so I may just make this. Simple yet delicious and elegant. Thanks for sharing.😊
Let us know how it turns out!
Will do!
Outstanding Chef!!!!!
Divine!!! Thank you Chef Jacques❤️
Thank you Chef
Remarkable as ever....thank you.
This is the best thumbnail
One of the best...
Thank you so much!!!
Don't be afraid of getting that pan ripping hot. As hot as your stove can get it. And buy a pan that can take the heat. It's the ONLY way to properly cook sea scallops. And Chef's pan is easy to clean. Just do a deglaze with water and presto.
Looks fantastic
Merci Jacques… ❤
Beautiful
A delicious summertime meal. A few slices of garlic toast, maybe?
,,a cool video keep up the great content.. Thank you… Greetings Jörg
Merci Chef , scallops are my favorite sea food
Hummmmmmm
My kitchen is coming along. Still I use the same sponges he uses. Little by little
😋😋😋😋
I sooo wish my wife liked scallops. I love them but I can't cook them. Alas.
What knife is he using? It looks cool.
Belgian endives are a bit underrated in the US at least. I slice them in 2 halves and sautee them in a bit of butter and oil, then simmer them adding a little water and lemon juiice and a little honey or sugar to caramelize them, until they are soft / "al dente" . Great with just about any meat or even fish.
Jacques has a good braised endive recipe. Maybe we will post it next week.
@@kqed Great!
I work for Gulf Shrimp company I would love to bring you some seafood just to meet you
😋👏🏼
I clicked for the thumbnail.
Hello gang, l've never tasted endive. What does it taste similar to? Cabbage? Artichoke? Arugela? Thanks for the help!
It's like a firm, slightly bitter, lettuce.
Actually it's a variety of chicory with an interesting two stage method of cultivation. First, they are grown as a root vegetable. After harvest, they are kept cold until they want to start the second stage. In this stage they put the roots in boxes in running water. This will grow a head of endive on top. And because they do this stage in a dark storage cell, the endive will stay white. Most cultivation and consumption is in France, Belgium and the Netherlands, where it is usually eaten raw as a salad with apple, or baked with ham and cheese.
Ahhhh! The French ... have always been celebrated for their excellence…
What are endives ? Love scallops. Looks real good.
A vegetable Often a salad ingredient.
Endives are like slightly bitter little lettuces.
Google it.
Or Wikipedy it.
Definitely add the touch of sugar as he recommended.
Jacques Pepin: America’s Pawpaw
Hey there, I'm from Australia and l couldn't make out the name of or identify the main vegetable. Can anyone help me here?
Endive.
I've never had scallops, nor endives. What do they taste like?
I've not had endives, but scallops are so delicious! I don't know how to describe them, but they're very mild, and very pricey! But they're worth it, in my opinion. You should give them a try. ☺
@@bsota8513 Yes, I'm planning to! :)
@@L.Spencer Oh good. I hope you like them! 🐠
Why did he clean the pan before cooking the scallop. A little bit of butter and endive juice wouldn't have hurt the scallop, would have given it a nicer crust.
Lick your fingers after tossing that butter in the pan,man, you've earned that right!
who votes this DOWN?
Jews
Bro said "uneatable"
English is obviously not his first language. Give him a break.
@@TheGodYouWishYouKnew It wasn't an insult; just funny
Wait a minute that's a real word though isn't it? Meaning not suitable for eating. Things can be edible/inedible but also be eatable/uneatable.
@@kevinkim951 I've always just heard "inedible" when in reference to such.
We aren't a life raft wr kued to no one exists yet
I don't die or pretend to fir a fake story to oretended to encourage children who don't exist
But ur dead inside i never was u lued about everything
Thats a fake experience story im not doing anything that way
white wine and butter sauce with that fond???