How to Make Scallops w/ Mei Lin of Nightshade in Los Angeles

Here's an easy way to prepare raw scallops in a few steps. Chef Mei Lin of Nightshade, Los Angeles, CA shows us how to make her Hokkaido Scallops dish with coconut vinaigrette, crispy fried ginger, and coriander. Leave a comment below if you want to see more How To videos from us!

[@mr.z8781]

Wow that looks absolutely amazing. I'm frying ginger for everything now.

[@amandakelly8423]

that's STUNNING!!

[@anduresufelipe]

That looks astonishing, i just started the Chef career and this gets me excited, i didn't know you can make that with ginger; congratulations the dish looks so vibrant

[@cccooroxcrow]

god, that plating is gorgeous!

[@JT-zm3pn]

That looks so good omfg

[@vtpittman]

Beautiful

[@cardion411]

Wow. It literally looks like a painting

[@tylerrock1453]

In the restaurant, do u save the ginger fry oil? If you used extra virgin, would it come out weird? What neutral oil would you infuse and use if u wanted to get a second product out of it

[@markcruz359]

i wonder if you can add ginger and a little vinegar to the brine

[@VictorVargas-fr1le]

Como se llama ese tipo de plato. Es una forma miy inusual. Cuando digo plato no es la.prepracion como tal sino donde esta colocada la prepracion. Literalmente el plato" ENVASE"..de antemano gracias

[@hellokyle123]

Ugh so sad this close before I could go. Curse you COVID.

[@damien1781]

Looks delicious but she looks so unhappy lol

[@fuzzybuzzy2043]

Cook the bloody scallops

[@MimiYuYu]

I don’t think scallops are bloody

[@squarecracker]

@@dingle117 i eat them as ceviche (dive for my own every year) but watching this video I found it delightfully pretentious but at the end of the day they really are serving raw scallops with garnish at a hefty markup