I will never forget working in a restaurant and tasting the scallops. They smelled so great until I couldn’t breath after the first bite. Lmao and that’s how I found out I was allergic to scallops
Aww it's so sad. I became allergic to shrimp after loving shrimp from a young age. I miss eating a good batch of fried shrimp and shrimp fried rice lol but i like being alive more
Thank you. Just brought some home. Can't wait. And thanks for the tip about butter and olive oil. Butter for the flavor, olive oil to prevent burning. FACE PALM! Who knew?
I've pretty much substituted avocado oil for olive oil in my cooking. Much higher smoke point. Olive oil is now relegated to dressings and after cooking drizzle.
Yeah, but after someone else said that about the oil keeping the butter from burning, I Googled it to see if it was actually true, and it said that it's not true, that the oil has no impact on the butter burning.
Scallops are probably my favorite seafood. I have an entire tray full of sea scallies waiting in the fridge for me to cook up tomorrow for my mom's birthday. I forgot how expensive they are, but hey, she's worth it ten times over. I know she'll be telling me I shouldn't have. Thank you for reminding me to bring them up to room temperature.. I completely forgot and none of these other videos from other people reminded me!! I know this is older, but beautiful, simple video as always. Best tutorial on here
Scallops were something my dad would cook n share with me. So its our dish forever. Enjoy time with the parents. Our time together is not guaranteed. My dad passed away as soon as i got out of highschool.
Here is a man who knows how to cook scallops. Keeps it simple. We in Maas/ME/NH get a chuckle when we hear his pronunciation of scallop. But we talk funny. Thank you for the nice video, to share.
I use YOUR teaching lesson All the time when I cook scallops. You have saved me a ton of money at seafood restaurant. I now make them at Chez Moore. Covid doesn't stop my fine dining
Made 8 more luscious Sam scallops tonight. Used sesame oil this time. Got no sesame flavor interestingly. Ran out of EVOO. After adding the pat of butter and a small swig of oil, I mixed in 1/8t pepper and 1/2t garlic powder and swished the seasoned combo around the pan as it continued to heat up. I got the wonderful "it's time" noise when I put the first scallop in and each one after. Got the "it's done" look after under 2M, flipped them, and cooked them maybe 30 seconds too long but still GREAT. Not aware of the seasoning so I'll double it next time. Apparently no one looks at this page, so for now, it's my little diary. So glad I discovered Sam!!
I just made these and they were DELICIOUS! So light and flavorful. Instead of sesame chili oil I drizzled them with a little Japanese BBQ sauce. Perfection! My only misstep was not rinsing them in water first to remove any sand or shell. Second scallop was beyond gritty and had bits of shell on it. It was to the point I was scared I might crack my tooth.
I've been nervous to cook scallops all my life (and I'm no spring chicken) !! Sam, you have Erased my fear and I actually feel excited about doing this! In fact, I've sent my hubby to the fish market just now to bring us home some sea scallops. We are pretty excited. I always order them when we (used to, pre Covid) dine out....now I am going to do it here at home. I am DEF following YOU from here on. You made it Easy, Friendly and Fun! Thanks a bunch!
Nice. Been wanting to try scallops for the first time because I keep seeing them on Gordon Ramsey. Bought a couple of the "sea" scallops for the wife and I to cook with supper (baked fish and shrimp). Followed your method because it came up and they turned out great. We've decided we like them and will be eating them again. Thank you.
Yep! I cooked some tonight, (Monday night) DELICIOUS! This is my first time cooking scallops, and my second time eating them. My first time, they were mushy and distasteful, so I never had them again. 13 years later after watching many scallops cooked on Hell's Kitchen and other cooking videos, I decided to try fresh scallops. This recipe was the simplest to follow, I don't regret it, they were lovely and I shall eat them every chance I get. 😊
Great video. A superb approach to cooking scallops. I've usually only witnessed these being cooked whilst soaked in cream and various other products added to create a thick and creamy sauce dish which has always put me off from eating scallops. Attempted YOUR approach here recently and the results were out of this world - fantastic. Thank you for the guidance. Great video upload by the way. The simplicity of this episode definitely appealed to me.
I know you have millions of subscribers including me starting today. I’ve been watching you for years and made many of your recipes. You simplify the process and it motivates me to try new things. Will try this recipe soon! Thank you Sam!
One thing I see most videos ignore is the small side shell attachment found on all scallops. It’s tough and very unpleasant if left on the scallop you intend to cook and eat. Be sure to remove this small muscle. All scallops have this.
You have a wonderful cooking space. TOP of the line stove and fridge, sweet, loaded pantry, lovely dishes. And ... you can cook! Great video. I enjoyed. Subscribed so I can see what other delectable delights you have in store for us.
If you would like to Fargo the olive oil make yourself some clarified butter. It cooks at a lot higher temp then plane butter without smoking. I think it starts to smoke at around 400. I use it when I make scallops and when I do filet mignon and when I do both together! Also the clarified butter keeps a lot longer. If you try it let us know how you like it. Sorry I gotta go your video made me real hungry!!! Bob W
7 am and I'm about to make scallops. Just wanted to make sure I did not lose my mojo since the last time so I came here.... only to REALLY LOVE the backslash tile in his kitchen! I'm a dude with 0 decorating skill but I have been looking for something to strike me.... That is my best take away today. I hope my scallops come out as good as his!
@@GrowAndFlow1227 Yeah, I could see too much oil as being NG for the final result. I did a small pat of butter and a very scimpy pour of the oil. Getting ready to make another batch this week!
Best scallops I have ever made thanks to your instruction!! I cannot tell you how many I've overcooked following other tutorials. Thank you for sharing ♡
Oh, boy, mine looked like Sam's and were amazing. Put 8 frozen in a bowl and left in fridge for 24 hours. Drained the water and laid out on a kitchen towel and somewhat squeezed. After that towel was completely wet, I put them on a fresh kitchen towel, folded them, and let sit for 30 or 40 minutes to get them dryer and room temp. Then turned on skillet for a short while and put a pat of butter in the pan and when melted poured a small amount of EVOO. I forgot to season them. Layered 8 in the pan and watched them. Started getting that "look" in a minute or two and when they looked like Sam's, I flipped them and turned the timer to 1 minute and let cook a little past that until they passed the Sam test. Cut them in half one at a time while I devoured them. SO GOOD!!! My friend said I should put the salt, pepper and garlic powder into the oil mixture and also a little lemon juice. I'll leave out the salt. Will do that next time. Oh man, so good. Thanks, Sam!!
Recently left my addiction to carbs and today cooked your scallops for the first time. Not sure why I have never had them before and cooking them STCG way is absolutely going to be a repeated event. Thanks Sam!
Thank you for giving me the time of how much to cook...one and one half Min on on side and just one minute on the other side...you got a subscriber..thanks!
If Have a Costco membership they have a bag of Amazing scallops for like 27 bucks its 3 pounds they are to die for good. I let them defrost in fridge overnight and then I set them out on paper towel to dry. And I cook mine with butter olive oil mix in a really hot pan like this. I then add make a lemon garlic pan sauce sooo fricking good
I love this video. Thank you, I'd watch you cook all the things I can already cook, because you make it so simple and you're humorous. I like you.😊I actually opened my mouth to take that second piece of the scallop 😅😅you're sweet
I've always been scared of cooking scallops until this episode. Scallops are one of my wife's favorite dish so while at the beach (Gulf Shores, AL) I bought fresh scallops and prepared as you instructed. Great result! Thank you! Keep up the good work!
Highly i recommend this video for anyone who wants to learn how to cook scallops. It always seems to help if you've watched them cooked or even eaten them before in the same manner they are cooked. You can get an eye for when they are done. My grandmother cooked some tasty scallops!💕
I watched your video from last night until this evening. My kitchen was on and poppin tonight. My first batch did NOT come out correctly ONLY because I had it in a large pan on a SMALL burner. Could NOT figure why it would not brown and carmelize, though it was still very tasty. I changed pans to a small one and my scallops came out perfectly. I posted my pic on my wall. I am so so geeked. ROFL
I'm so glad I clicked on your video. The first video that popped up, he did not go into detail like you did. (Room temp, 20 min before cooking, dry, oil and butter, ext.) great video! Two thumbs up! 👍👍
I used to not like scallops until I started cooking them. This is a perfect recipe. I usually add the juice of half a lemon and top it off with zest. However salt, pepper, and garlic powder is all you really need for the seasoning for them to come out amazing like in the video.
Great video! I did not know about letting the scallops warm to room temp, and I did not know about keeping them dry either. Great tips! Thanks for posting!
A chef in Gordon Ramsay's restaurant got yelled at by the man himself for cooking scallops the way Sam did (a little too much brown on the scallops). And i'm quoting GR here "You do not want to serve customers overcooked scallops." So who knows, these things are subjective but to me they all just look delicious
Followed these instructions but didn't add butter until last flip of scallops. . . SO GOOD . . . SO SIMPLE. Got a package of scallops from Costco and ate (4 scallops each meal) for lunch AND dinner two days in a row & never grew tired of it. TIP: Cook up a batch of spinach (drain on paper towels; flip & spread onto plate), put the scallops on top and drizzle the sizzling hot butter/oil on top of everything. DELISH
I came here just to see what scallops actually are. Because I was watching Gordon Ramsay's hells kitchen episodes and don't had any idea, what scallops are 😁
My first attempt at making scallops was a "Big Y" recipe using toasted sesame seeds, fresh ground black pepper and hoison sauce. Tasty but chewy. 2-3 minutes per side in butter. Then my wife and I visited Storrowton Tavern & Carriage House in Springfield MA, I tried their sea scallops and they were to die for. So I tried to cook them at home without any special ingredients but still wasn't satisfied. Chewy. Then I went to George's by the Sea in Narragansett, RI. Tried theirs...utterly fantastic! I was wondering what I was doing wrong. Thanks for revealing the secrets here. Higher heat, mix of butter and olive oil, shorter cooking time. Now I know.
Just made some last night. They were previously frozen and different sizes and it took a little longer to cook them and bottom line is after cooking them like you did they came out great. I'm always watching for new videos, keep up the greatness. If you're ever in NJ try a pork roll, egg and cheese sandwich, nothing spectacular but but it's a Jersey thing
Thank you I finally know how to cook scallops I had some defrosting and I went downstairs and I began to cook them like you said nailed it and thank you for telling me the difference between small and large scallops we brought sea scallops thanks
at 55 i am finally learning to cook for me, not the children or the husband. i never could get my family to adapt to my palette and it’s finally time for me so thank you for helping me learn how to cook meals that i enjoy.
Just watched like 10 UA-cam videos on cooking scallops
and you're the first guy to actually tell us how long on each side.
Lord Dragonzord shouldnt only be used as a gauge however, it can be a lot different depending on various conditions
Be sure to wear an irrelevant yet whimsical t-shirt to remind everyone how old you are.
Just cooked these for the first time ...Absolutely lush ..Thankyou for sharing 😃
Every fire is different tho
Yes
I am 70 n love scallops, live in N.Eng coast n don't know how to cook scallops, so now know n thank you so much. Yum. And it was so easy.
Are u still alive
@@iamgrootiamgroot7423 lmao
Matthew Zia 😂
@@iamgrootiamgroot7423 I- 💀💀
I'm from Missouri and love scallops
I will never forget working in a restaurant and tasting the scallops. They smelled so great until I couldn’t breath after the first bite. Lmao and that’s how I found out I was allergic to scallops
And you're here watching videos on how to cook em? You planning on testing your allergy again?
Hold up! How does one know if they're allergic?? I'm not allergic to fish , so am I good??
this comment took a turn I was not expecting lmao
That's really sad, cause scallops are amazing.
Aww it's so sad. I became allergic to shrimp after loving shrimp from a young age. I miss eating a good batch of fried shrimp and shrimp fried rice lol but i like being alive more
Thank you. Just brought some home. Can't wait. And thanks for the tip about butter and olive oil. Butter for the flavor, olive oil to prevent burning. FACE PALM! Who knew?
Debbie Allen : you can also use clarified butter (ghee) alone. It has a higher smoke point than butter & olive oil
Same! This made a huge difference in my mind
I've pretty much substituted avocado oil for olive oil in my cooking. Much higher smoke point. Olive oil is now relegated to dressings and after cooking drizzle.
Yeah, but after someone else said that about the oil keeping the butter from burning, I Googled it to see if it was actually true, and it said that it's not true, that the oil has no impact on the butter burning.
@@padrebamb < - - - Good advice, but still, it can smoke if you are on high.
Salt pepper garlic powder. Sea scallops, dap dry room temperature. Olive oil n butter. Hot pan. Done! Yum yum 👍🏼💙
This is exactly what I needed last night. Cooked scallops for the first time. They came out perfectly. Thank you for the excellent video
Sam, I have been critical, but this is one of your best. No Max chit-chat and complete focus on the cooking. Much appreciated!
Wow I love your technique and knowledge… I’m doing my first scallops, cant wait thanks to you. 😊
Scallops are probably my favorite seafood. I have an entire tray full of sea scallies waiting in the fridge for me to cook up tomorrow for my mom's birthday. I forgot how expensive they are, but hey, she's worth it ten times over. I know she'll be telling me I shouldn't have. Thank you for reminding me to bring them up to room temperature.. I completely forgot and none of these other videos from other people reminded me!! I know this is older, but beautiful, simple video as always. Best tutorial on here
Hope you cooked them again for her this year❤️
Scallops were something my dad would cook n share with me. So its our dish forever.
Enjoy time with the parents. Our time together is not guaranteed. My dad passed away as soon as i got out of highschool.
@@Mrclean431 sorry to hear mate :( may he Rest In Peace in heaven forever, Amen. 🙏🏻
Here is a man who knows how to cook scallops. Keeps it simple. We in Maas/ME/NH get a chuckle when we hear his pronunciation of scallop.
But we talk funny.
Thank you for the nice video, to share.
I use YOUR teaching lesson All the time when I cook scallops. You have saved me a ton of money at seafood restaurant. I now make them at Chez Moore. Covid doesn't stop my fine dining
Made 8 more luscious Sam scallops tonight. Used sesame oil this time. Got no sesame flavor interestingly. Ran out of EVOO. After adding the pat of butter and a small swig of oil, I mixed in 1/8t pepper and 1/2t garlic powder and swished the seasoned combo around the pan as it continued to heat up. I got the wonderful "it's time" noise when I put the first scallop in and each one after. Got the "it's done" look after under 2M, flipped them, and cooked them maybe 30 seconds too long but still GREAT. Not aware of the seasoning so I'll double it next time. Apparently no one looks at this page, so for now, it's my little diary. So glad I discovered Sam!!
I just made these and they were DELICIOUS! So light and flavorful. Instead of sesame chili oil I drizzled them with a little Japanese BBQ sauce. Perfection! My only misstep was not rinsing them in water first to remove any sand or shell. Second scallop was beyond gritty and had bits of shell on it. It was to the point I was scared I might crack my tooth.
Out of about 10 videos i watched this was the most informative and helpful.
I had no idea it was this easy. I’m in love with scallops! Definitely feel confident now thank you!
Did exactly what you said but used coconut oil.... perfect results.... thank you! :)
I've been nervous to cook scallops all my life (and I'm no spring chicken) !! Sam, you have Erased my fear and I actually feel excited about doing this! In fact, I've sent my hubby to the fish market just now to bring us home some sea scallops. We are pretty excited. I always order them when we (used to, pre Covid) dine out....now I am going to do it here at home. I am DEF following YOU from here on. You made it Easy, Friendly and Fun! Thanks a bunch!
So how did they turn out?
I just cooked scallops for the first time in my life...they came out perfect with your instructions!!! Thank you 🥰
How did they taste ?? Like crab ? Lobster ?
@@Heartfelt-zv7wh Very very delicious, has a very light sweetness, but if you season them right they'll be absolutely perfect
Nice. Been wanting to try scallops for the first time because I keep seeing them on Gordon Ramsey. Bought a couple of the "sea" scallops for the wife and I to cook with supper (baked fish and shrimp). Followed your method because it came up and they turned out great. We've decided we like them and will be eating them again. Thank you.
Love the way you showed us how to cook the sea scallops. They came out perfectly, simple, clear instructions. Delicious results.
Yep! I cooked some tonight, (Monday night) DELICIOUS! This is my first time cooking scallops, and my second time eating them. My first time, they were mushy and distasteful, so I never had them again. 13 years later after watching many scallops cooked on Hell's Kitchen and other cooking videos, I decided to try fresh scallops. This recipe was the simplest to follow, I don't regret it, they were lovely and I shall eat them every chance I get. 😊
Great video. A superb approach to cooking scallops. I've usually only witnessed these being cooked whilst soaked in cream and various other products added to create a thick and creamy sauce dish which has always put me off from eating scallops. Attempted YOUR approach here recently and the results were out of this world - fantastic. Thank you for the guidance. Great video upload by the way. The simplicity of this episode definitely appealed to me.
Me every time I’m home alone pretending to make a tutorial video when all I’m making is eggs
Same but iam doing it wirh cereal
Poached egg it is haha
You're boring ! 😄
WE should form an anonymous support group?? Gordon Ramsey Anonymous...? Martha Stewart wannabees?? help me....!!
I've eaten so many eggs that i'm scarred for life and never have cravings for eggs
I've ruined SO MANY scallops and now after watching this video I have made the most amazing scallops EVER. Thank you Sam!!!!!
Same here... I was dancing in front of the stove... LOL!! 😍😍
Kimberly Hayes agreed... THX!!!
Agreed. THE best all-round tut I've seen for nailing the scallop.
I've seen in hells kitchen that burnt scallops look like that and chef Ramsay orders them to be thrown out
I just made scallops for the first time ever and thanks to YOU...they were excellent! Thank you so much for this! ❤️
Respect. A proper method and searing technique for Scallops. Crispy brown crust and nicely finished dish.
I know you have millions of subscribers including me starting today. I’ve been watching you for years and made many of your recipes. You simplify the process and it motivates me to try new things. Will try this recipe soon! Thank you Sam!
One thing I see most videos ignore is the small side shell attachment found on all scallops. It’s tough and very unpleasant if left on the scallop you intend to cook and eat. Be sure to remove this small muscle. All scallops have this.
You have a wonderful cooking space. TOP of the line stove and fridge, sweet, loaded pantry, lovely dishes. And ... you can cook! Great video. I enjoyed. Subscribed so I can see what other delectable delights you have in store for us.
I was thinking the tile work looked like pizza vomit but thanks for keeping it classy and positive
Your fat...you sure you need to learn how to make more FOOOOOOD?
@@wyldshrine7905 lmaooo
If you would like to Fargo the olive oil make yourself some clarified butter. It cooks at a lot higher temp then plane butter without smoking. I think it starts to smoke at around 400. I use it when I make scallops and when I do filet mignon and when I do both together! Also the clarified butter keeps a lot longer. If you try it let us know how you like it.
Sorry I gotta go your video made me real hungry!!!
Bob W
Gordon Ramsay: "Sam!"
Sam: "Yes Chef!"
Gordon: "Scallops cooked beautifully. Service please!"
Nah. Gordon replies, "No, YOU'RE the Chef!!"
7 am and I'm about to make scallops. Just wanted to make sure I did not lose my mojo since the last time so I came here.... only to REALLY LOVE the backslash tile in his kitchen! I'm a dude with 0 decorating skill but I have been looking for something to strike me.... That is my best take away today. I hope my scallops come out as good as his!
Mine did!!!
@@marge201I think I added too much olive oil to my pan. They cooked great just no sear. They are not tough and dried out though
@@GrowAndFlow1227 Yeah, I could see too much oil as being NG for the final result. I did a small pat of butter and a very scimpy pour of the oil. Getting ready to make another batch this week!
Now we must address the pan. "Hello pan". Those look great to me.
My favorite cooking video of all time because I couldn't cook scallops before this video.
Your video helped make probably the best scallops I ever had. Thank you!
I'm 67 and have never eat scallops. This video makes me want to try them. Looks delicious!
Thomas Darby OMG you MUST put them on your bucket list. A life lived without scallops is a life wasted!
@@phillippearl7053what do they taste like ?! Lobster 🦞? Crab 🦀?
POV: you just saw Hell’s Kitchen, and wanted to know what’s the deal with scallops
exactly 😂
FUCKING YES YOU DONKEY
Literally me
Everyone knows the Ramsay is a tyrant when it comes to scallops. Sam's just picking up on that vibe.
Me 🧍🏼♂️right now 😂😂
Best scallops I have ever made thanks to your instruction!! I cannot tell you how many I've overcooked following other tutorials. Thank you for sharing ♡
My Scallops came out perfect! Thank you very much for the tutorial.
Oh, boy, mine looked like Sam's and were amazing. Put 8 frozen in a bowl and left in fridge for 24 hours. Drained the water and laid out on a kitchen towel and somewhat squeezed. After that towel was completely wet, I put them on a fresh kitchen towel, folded them, and let sit for 30 or 40 minutes to get them dryer and room temp. Then turned on skillet for a short while and put a pat of butter in the pan and when melted poured a small amount of EVOO. I forgot to season them. Layered 8 in the pan and watched them. Started getting that "look" in a minute or two and when they looked like Sam's, I flipped them and turned the timer to 1 minute and let cook a little past that until they passed the Sam test. Cut them in half one at a time while I devoured them. SO GOOD!!! My friend said I should put the salt, pepper and garlic powder into the oil mixture and also a little lemon juice. I'll leave out the salt. Will do that next time. Oh man, so good. Thanks, Sam!!
Magic marshmallows from the sea of love! Mmmm
Great lesson....... right to the point...... love the humor too! .....gonna cook them on New Years Eve.
I love watching chef Ramsey yell at someone when they mess up the scallops
😂😂😂😂😂
Hahaha every time I hear the word scallops or see them, chef Ramsey always comes to mind 😂😂😂😂😅
RUBBER RUBBER RUBBER!!!!
“Aye, come here, you! ALL of you come here!”
Recently left my addiction to carbs and today cooked your scallops for the first time. Not sure why I have never had them before and cooking them STCG way is absolutely going to be a repeated event. Thanks Sam!
3:34 when you thought the other side didn’t cook 😂😂😂
I NOTICED THAT TOO 😂😂
Thank you for giving me the time of how much to cook...one and one half
Min on on side and just one minute on the other side...you got a subscriber..thanks!
I'm gonna try and make this recipe using shrimp ( I can't afford scallops though I love both). I added Season All and they came out so good!
If Have a Costco membership they have a bag of Amazing scallops for like 27 bucks its 3 pounds they are to die for good. I let them defrost in fridge overnight and then I set them out on paper towel to dry. And I cook mine with butter olive oil mix in a really hot pan like this. I then add make a lemon garlic pan sauce sooo fricking good
Very helpful video. Instructor is very articulate. Thanks!
I love this video. Thank you, I'd watch you cook all the things I can already cook, because you make it so simple and you're humorous. I like you.😊I actually opened my mouth to take that second piece of the scallop 😅😅you're sweet
You're so right! Scallops, 1 and 1 done! Setting the heat right! I love eating the mistakes!
Bro, what strain are you on?
You are a hero!
Thank you. It's been a while since I cooked these. What a great refresher!
I've always been scared of cooking scallops until this episode. Scallops are one of my wife's favorite dish so while at the beach (Gulf Shores, AL) I bought fresh scallops and prepared as you instructed. Great result! Thank you! Keep up the good work!
One of the most straight forward videos
I can eat a dozen of these easily, love scallops
Highly i recommend this video for anyone who wants to learn how to cook scallops. It always seems to help if you've watched them cooked or even eaten them before in the same manner they are cooked. You can get an eye for when they are done. My grandmother cooked some tasty scallops!💕
I am addicted to watching you make food.
me too!
I watched your video from last night until this evening. My kitchen was on and poppin tonight. My first batch did NOT come out correctly ONLY because I had it in a large pan on a SMALL burner. Could NOT figure why it would not brown and carmelize, though it was still very tasty. I changed pans to a small one and my scallops came out perfectly. I posted my pic on my wall. I am so so geeked. ROFL
The best! My order of scallops from butcher box just arrived! Pretty sure you guys know what's for dinner tonight 🙂! Thanks Sam!
Lucky! 🤓
Same here!! That's why I'm looking up how to cook scallops! Lol
@@barragan_music I discovered Kerry gold butter a couple years ago! So good!! Enjoy 👍
@@mickyunit Love that! Tried it at a Sprouts store
@@mickyunit love them all especially the garlic and herb butter
I'm so glad I clicked on your video. The first video that popped up, he did not go into detail like you did. (Room temp, 20 min before cooking, dry, oil and butter, ext.) great video! Two thumbs up! 👍👍
The second you said “you don’t want a dry freakin scallop man” I subscribed 😂
Was a guest in your red kitchen many, many moons ago, and I haven't stopped watching all this time. Keep on cookin!!
Drop a squeeze of lime on those puppies!
Watched this before cooking scallops for the first time, for my in-laws! They loved it, Thanks!
Never had scallops and I’m 32. Looks good af
I used to not like scallops until I started cooking them. This is a perfect recipe. I usually add the juice of half a lemon and top it off with zest. However salt, pepper, and garlic powder is all you really need for the seasoning for them to come out amazing like in the video.
Great video! I did not know about letting the scallops warm to room temp, and I did not know about keeping them dry either. Great tips! Thanks for posting!
You are the best!
Every time I cook them I come back for a quick refresher course. They really are pretty easy though, Good job.
4:28 “you don’t want a dry f..fricken scallop man” this dude def smoke weed! Love this dude!
If he does smoke weed he definitely has the munchies covered in a most excellent way.
hahahahahahahahaha yeah i thought the same thing!
I had a feeling this part was someone else’s favorite
Nativtexan2 facts omg I just died to ur comment
These are great when your have the munchies! Lol 🤫
Made these Tonite for my 90 years old God Grandma!!! And they turned out amazing!! Thankyou
A chef in Gordon Ramsay's restaurant got yelled at by the man himself for cooking scallops the way Sam did (a little too much brown on the scallops). And i'm quoting GR here "You do not want to serve customers overcooked scallops." So who knows, these things are subjective but to me they all just look delicious
If the pan is hot enough you can get a dark brown crust and med rare on the inside. Just gotta have the btus to back it up baby!
also, Ramsay's in technique, he cuts the scallops in half, so they cook really fast-- and you go from perfect to ruined in about 10 seconds.
I followed this video when making my scallops and OH MY GAWD, they were so amazing and gorgeous! Expensive but so worth it!
You might want to mention cleaning them....taking off the little muscle that is attached to the shell. Very tough. Remove it.
Agreed.
Followed these instructions but didn't add butter until last flip of scallops. . . SO GOOD . . . SO SIMPLE.
Got a package of scallops from Costco and ate (4 scallops each meal) for lunch AND dinner two days in a row & never grew tired of it.
TIP: Cook up a batch of spinach (drain on paper towels; flip & spread onto plate), put the scallops on top and drizzle the sizzling hot butter/oil on top of everything. DELISH
A good relation with the “fire” / heat ..and ingredients! Telling a great story! Grazie!
Thank you! I now have Scallopps for breakfast, lunch and dinner. I have become obsessed with them.
They look great
Thank you for the instruction Sam. I love your channel!
Thanks Sam! Thanks to your video and instructions, we just had the best scallops EVER! #TGBATG
One of the best cooking videos I’ve seen. Thanks
Excellent video.
why dont most restaurants cook them this nicely? seriously!
Gordon Ramsay: that's why its called non stick
Thanks for the short brief but helpful explanations why we do things in certsin ways!
What about cast iron pan?
For the love of God thank you. Yours was the only video to actually give us a time and not just say “ultra high heat and go!”
3?!?! Man I’d at least cook a dozen😁
Perry Gregorio I agree but they are frikkin expensive !
Have some of these in the freezer! Putting in the fridge tonight to thaw for tomorrow! Thanks!!!
I came here just to see what scallops actually are. Because I was watching Gordon Ramsay's hells kitchen episodes and don't had any idea, what scallops are 😁
See how they look when they're alive.....
Awesome demonstration. You should be on television. You make it interesting. Thank you.
Why do I have a crush on this guy 🤦🏽♀️ just learn how to cook the scallops woman 🙄🙄
😂😂😂
My first attempt at making scallops was a "Big Y" recipe using toasted sesame seeds, fresh ground black pepper and hoison sauce. Tasty but chewy. 2-3 minutes per side in butter.
Then my wife and I visited Storrowton Tavern & Carriage House in Springfield MA, I tried their sea scallops and they were to die for. So I tried to cook them at home without any special ingredients but still wasn't satisfied. Chewy. Then I went to George's by the Sea in Narragansett, RI. Tried theirs...utterly fantastic! I was wondering what I was doing wrong.
Thanks for revealing the secrets here. Higher heat, mix of butter and olive oil, shorter cooking time. Now I know.
Nice!!!! 👍🏼👍🏼
Just made some last night. They were previously frozen and different sizes and it took a little longer to cook them and bottom line is after cooking them like you did they came out great. I'm always watching for new videos, keep up the greatness. If you're ever in NJ try a pork roll, egg and cheese sandwich, nothing spectacular but but it's a Jersey thing
WHY DOES EVERYONE TREAT MEAT AND FISH AND CHICKEN WITH SO MUCH FLAVOURS.....
DO THEY NOT LIKE THE PURE TASTE OF EACH.
Agreed!
Less is more👍🏽
I’m also a New Englander n we don’t tend to mess w our seafood to much :)
The flavors speak for themselves :)
I just made scallops for the first time. Thank you for this very easy and clear video. They tasted great!
Love scallops. Good advice. Hot sesame chili oil? Hmmm... Thanks for not repeating the cuss word from the guy you were talking to.
He curses all the time.
Thank you I finally know how to cook scallops I had some defrosting and I went downstairs and I began to cook them like you said nailed it and thank you for telling me the difference between small and large scallops we brought sea scallops thanks
Interesting fact , a lot of restaurants use sting ray wings and say they are scallops , they cut them so the look like it
Lol
@@MultiRainday true story
at 55 i am finally learning to cook for me, not the children or the husband. i never could get my family to adapt to my palette and it’s finally time for me so thank you for helping me learn how to cook meals that i enjoy.