Scallop Gratin - Fast & Easy Broiled Scallop Gratin
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- Опубліковано 20 вер 2024
- Learn how to make a Scallop Gratin recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop Gratin video!
Check out the recipe: www.allrecipes.com/Recipe/241739/Scallop-Gratin/
No roe, chef John? I’m shocked
We have some pretty decent seafood in New Orleans. Tonight will be my second time making this. I use a pound of fresh, large scallops and a pound of fresh, large, head-on shrimp. It's seriously one of the most delicious Chef John recipes ever, and I've probably made somewhere between 50 and 75 of his awesome recipes. It's so easy and has the most amazing flavor.I just cook it all in one large oven-safe pan, straight to the table for a family style type dish with tons of bread and some salad. My dinner guests have gone from 0 to 3 or 4 per a week since I've started cooking with Food Wishes. My entire family and circle of friends thanks you, Chef John. I'm a little grumpy about not being able to be so anti-social, anymore, but the food is worth it. :p
I made this tonight. It was... fabulous. I was really unsure of how long to let it cook once I flipped it to the broiler. But, I think I pulled it out at just the perfect time. It was insanely delicious and I had just enough crusty bread. I will do this again!
This has become my go-to scallop recipe. Simple. Delicious. It has been shared around the world. Thank you, E.
I'll be watching for ovendoor speedo-reflections in coming videos
Oh, we all will
Scallops are one of my favorites!! Oh yum! The best gratin dish I ever tasted was in Charleston, SC with shrimp, scallops, and crab. Soooo good.
I made this. I was insanely delicious. My first time ever cooking with scallops. I have also used this basic recipe to cook chicken and shrimp. Both came out amazing. This is an amazing flavor profile.
Watching over at least a 100 of Chef Johns recipe videos I've noticed a favoritism in cayenne.
Welcome aboard!
100? You must be new :)
i noticed that too! i use cayenne all the time now and it does add that special ingredient to your dishes.
He has an interest in Cayenne West.
OBAY THE CAYENNE!😋
love all your recipes, my wife and I enjoy watching them and eating them. Thank you so much! Love the candid humor too!
Chef John, in the 6 years I've been watching your videos you've not only taught me how to feed myself but how to get laid doing it. This falls into the latter. From the bottom of my heart I thank you.
Karl- I'm trying to not form a mental image of what you may be doing to your Scallops, but I suppose that it is alright as long as you are all consenting adults. Still a bit creepy though.
You are the King Kong of getting someone to touch your ding dong.
People asking about the wine, please read the blog post!
Chef, i can't believe the things people ask you. "Can i substitute the wine for lemon juice?" What are your thoughts? I just facepalm.
Food Wishes : 03:52 : "Ce n'est pas vraiment un gratin si vous n'arrosez pas avec du beurre."
Here is the sentence in French.
I live in the South of France.
zombieno1 btw.. congrats on the watchmojo top 10 list.
Schlomothebest That's an actual thing? I thought he was joking! :P
Food Wishes is now one of the Top Ten UA-cam Cooking Channels according to WatchMojo.com. Congrats Chef John !
I just made these and holy schnikes, they were AMAZING.
I think I need to make a whole tray of this. I'm no heavy eater but 4 is such a tease :3
Hey Chef John! As someone that has ADD, I just want to thank you for cutting out your "breaths" in the audio narration before each sentence. This tends to plague other audio recordings, and I sometimes end up focusing on every "breath" instead of the actual subject of the audio. You go the extra mile with your videos and I appreciate that!
Awesome recipe, just did it today. The only thing is check frequently in the broiler stage. There's no time and it only takes a minute or two to possibly overcook it
I just wanted to report back. I've now made this four times. I've been experimenting with the heat. Here's how the scallops cook best: First, heat the ramekins; butter and drizzle in a little (little) sauce; nuke it for 25 sec on high; then continue the recipe as prescribed. Give the dish one extra minute in the oven before moving to the broiler. Perfection.
Big scallops need a bit more heat than given here.
Thanks for the recipe! Having no bread at home (i know, a sin) I decided to boil some pasta to al dente , stick said pasta into the sauce and bake for another 10 min! Worked magic!
E most eloquent, interesting, informative chef ever.
I’ll never forget earthing scallop Gratin when I was in my 20’s. My gosh they are delicious!
Chef John, A wonderful recipe indeed. You had me at scallops. :)
The little baking dish is key. Ocean dish 👌🏽
Awesome Scallops are my Favorite if you can't get fresh you can get Frozen from
Maine or Canada here in Eastern PA in Shoprite, Pathmark just make sure they
are just Frozen with Nothing Added.
Thanks! And we we always love happy endings!
made this for the first time today.
Great appetizer.
just changed one little thing, add just a hint of shallots. Thank you Chef John
Scallops are like the steak of the sea.
Actually 🦈 is
So what's salmon
@@anthapersephone7311 fish
I am going to try swiss gruyere also, maybe with a light dusting of parmesan reggiano on top of that, looks rich and delicious.
I came for the food and I stayed for your sense of humor. Chef John cracks me up 😂
You are the Olivia Newton John of your Scallop Gratin.
Lovely !! Buy the scallops in the morning of the day you will use them. Fresh is always better and this was delicious !!
This was so delicious, especially now that I've learned how to make crème fraiche.
Just found your videos. Thank you for being calm and confident. You make cooking your recipes so fun. I come to your posts often. Thank you again. With love from Texas, Debra
Scallops are one of my favorite. Great recipe. Yum!
I just adore seeing your reflection in a stainless steel bowl.....
Merci Julien pour totes vos recreates maintenant je peux essayed thanks
Those fresh scallops look delicious. Thus will be a go to recipe.
I am going to be trying this tonight, looking forward to a great meal with minimal prep, I have some really nice scallops. Happy New Year's!
Why do I always watch your videos at 2:00am? I don't need to be getting hungry before bed...
You are a winner mate everything you do be proud of your popularity; so well deserved. From Aussie
You forgot to mention to make this when the other half will be gone for several hours so you can eat both dishes and have time to clean up and air out the kitchen.
Otherwise buy and make twice as much.There is nothing worse then drooling when you finish.
Chef John rreeaaalllyyy loves scallops. This is probably his tenth episode working with scallops. And probably his 200th working with seafood in general lol.
You had me at scallop.
What a great recipe. I knew I could count on you to give me a scallop idea. Easy too
I am going to say that I have just enjoyed this thanks for sharing!
Just made this for lunch, absolutely delicious.
Looks great. I like them a bit simpler though. Grilled with aglio and olive oil and then sprinkled with fresh lemon juice.
Looks great John
This looks amazing! Creamy, tangy, savory.
I love your voice!!!
Ty so much!!! I am truly happy to have found your channel! I find inspiration every time I watch one of your videos!
You sir are super hilarious, not to mention...a Fantastic Chef! Soon as I graduate and move out of student housing, I will definitely be stalking this channel for wonderful recipes! Thanks a bunch! ;-)
Just came across this. I think I will go to the fishmonger on Tuesday and get some fresh scallops, langostinos, and crab and make this. I'm in Spain, so I have to wait until Tuesday because everything gets brought in the night before, and there is no fishing on Sundays!!!!
Watching this in the break room with the volume up was a bad idea. This looks and sounds so amazing, and we're eating charred hamburgers. Oh well, I know what I'm making for dinner next payday!
I've cooked plenty of scallops, but never a gratin. This looks totally necessary, though I think I'll do all 8 together and then eat them all.
Looks really really good.
Are four scallops enough for a serving? I've had broiled scallops at a restaurant and definitely had more than four.
You're the best Chef - skip the Speedo though! Greetings from Maine :)
You're my favourite chef!! Keep up the good work!!
Congrats on getting number 6 on watch mojos youtube Chef
I will definitely make these scallops. ("SCAW-lops") Those look like sea scallops. I remember it this way: Bay ("small") scallops are small, and not quite as tasty, in my opinion. Sea ("large") scallops are large and are succulent beyond compare! Ahoy, matey! ;)
Fantastic and Awesome Recipe! Just Beautiful and Delicious!
I CAN'T WAIT TO MAKE THIS!! amazing as always!
I always watch your videos when I'm starving and don't have good food near me. I want to be able to reach into the screen and take the plate like willy wonka.
Jazzin up tilapia with this tonight 😋
I love watching you make scallops! They always look amazing! I've never actually eaten them though... Just the thought is enough haha
You are one "Crazy, admirable Chef!" 🤠
We made this tonight and it is very good!
love your videos, and im not sure if I like your jokes or food better...thanks for all the awesome posts!
These came out perfectly, such an incredibly easy and fast meal or appetizer.
I spent much more time making a baguette, but I’m glad that I had it to enjoy the sauce
Scallops are my all time fav thanks for Sharing this recipe :)
Another great recipe...that I won't be making because I don't have an oven.
Holy smokes that looks great
I love those bowls.
What a gorgeous dish!
You make me laugh every single time. Great recipe! Thanks! :)
You were on the WatchMojo 10 Ten UA-cam Traditional Cooking Channels. I voted for you. Love your channel Chef John. They said really nice things about you as well.
My personal rule when it comes to cooking with wine is “Undrinkable? UnTHINKable!” Lol
Wow that looks amazing
Looks great!! would love to try with a mix of scallops and jumbo shrimp. Any recommendations for thickening the finished sauce??
My mom makes a lovely potato gratin. I didn't realise you could have seafood variants. Looks tasty though.
This looks fantastic 😊thanks for sharing!
Need this all day err day
I'm soo doing this for thonight supper 😋 thanks!
Loving the rhymes Chef John! XD
Is it bad that I only watch his videos because of his voice?
i made this! it was great.
Mmm chef John in a Speedo! Hello daddy!
You are such a funny guy, your videos make me feel positive! All your recipes are different and great (:
Such a nice idea Scallop gratin
OMG that looks so good. So, I'm a poor broke uni student BUUUUUUUT, I think I'm going to go out to the market and splurge to make this.
The sad reality of us broke college students...
Clarisse Magtaan a true sad reality being a non-working college student in a first class country. must be rough, stay strong!
monco123 The sad reality of people assuming a huge debt just to get a job above minimum wage; a minimum wage which doesn't allow for financial security.
ramiel01 right on...
id put less wine
and some sugar (similar amount to salt)
and reduce the sauce that accumulated in a pan with a little bit lemon juice paprika powder and fresh chili but without the seeds - optional green onion for garnish
omg...chef john you are àmazing...?
Heaven. On. Earth.
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
I hate scallops but I enjoyed this video anyhow ;)
Looks like you got dressed up for this one...Love those scallops!
i was waiting for "anddd a pinch of cayenne"
You say Scallops.. I say Scollops.. we all say Delicious :D
Yep, John, I can’t fit into the largest available Speedo anymore, either - so I’ve opted for a sumo wrestler’s special “belt”
hehehohohehe......
Chef John, you said that if you don't have creme fraiche use heavy cream. Do you think that sour cream could be used? Thanks,
I love your videos. I would also love if you would suggest side dishes that compliment the dish you are cooking. Also I live in Mexico and ovens do not come with broilers here. What would you suggest to use to brown the tops? Thanks.
A blow torch
10/10