Brings back memories of all the old cooking shows in the 70s and 80's of the chefs drinking while they are cooking. Justin Wilson who used to say "Whao! a little more wine"" Ghram kerr who used to drink on his show, Floyd on food from britian who used to say "A little more slurp" You simplified this and made it easy unlike a lot of european chefs who make it look like high art. People always say to me, "it's too much work!" searing some seafood, taking it out, putting in some garlic shallots, then deglazing it with wine, add some cream, boil some pasta? It's too much work! I once told a friend who didn't cook about this fantastic frozen pizza I found, she said but I don't cook, I said what cooking? you just put it in the oven, that's it. She said that was still too much work. She didn't have much money yet she bought take out every night and for lunch and breakfast. My dad said he didn't want a free turkey he won at a store, too much work. I said what work?, you smear some oil on it, some pepper or something and put it in the oven
Thank you and I understand I go to my Italian mothers house and she has jarred sauce in the cupboard and also my wife has only made me dinner twice in the 15 years we’ve been together 😂
Thanks. Great recipe! One thought, perhaps start the shallot for a few minutes, then add the garlic(?). Also, rather than toss the little knob, save it for a Seafood Stock.
wow super like 3 again so yummy delicious and outstanding recipe dear friend👌👌 your videos are very amazing ,appreciate your hard work and passion stay happy and blessed always❤❤🌸🌸
I do a lot of seafood dishes. This is very informative for the beginners because you can use this as a base you can use any crustacean or firm fish. P.S. Crumbled bacon in this dish rocks!
Wondering about using a Teflon coated pan, I recall that some can give off poisonous fumes if heated up too high. The fumes can harm indoor pets. I don't know if that might be true with the newer pans?
Why can they never just shut the hell up and get to the point? Especially when you already know by looking that they screwed the description up, left ingredients out, and you literally have to listen to 30-60 seconds of nonsense BS talking. Irritating AF
Brings back memories of all the old cooking shows in the 70s and 80's of the chefs drinking while they are cooking. Justin Wilson who used to say "Whao! a little more wine"" Ghram kerr who used to drink on his show, Floyd on food from britian who used to say "A little more slurp" You simplified this and made it easy unlike a lot of european chefs who make it look like high art. People always say to me, "it's too much work!" searing some seafood, taking it out, putting in some garlic shallots, then deglazing it with wine, add some cream, boil some pasta? It's too much work! I once told a friend who didn't cook about this fantastic frozen pizza I found, she said but I don't cook, I said what cooking? you just put it in the oven, that's it. She said that was still too much work. She didn't have much money yet she bought take out every night and for lunch and breakfast. My dad said he didn't want a free turkey he won at a store, too much work. I said what work?, you smear some oil on it, some pepper or something and put it in the oven
Thank you and I understand I go to my Italian mothers house and she has jarred sauce in the cupboard and also my wife has only made me dinner twice in the 15 years we’ve been together 😂
Awesome instructions!! Really appreciate your help with this intimating recipe haha
Coming from Born and Raised in world famous Bensonhurst Brooklyn closet place to Italy you would find. I like your technique on this 👌
Thanks. Great recipe! One thought, perhaps start the shallot for a few minutes, then add the garlic(?). Also, rather than toss the little knob, save it for a Seafood Stock.
Amazing yummy delicious recipe. A big thumbs up 👍
Man, you are the real thing!
고소 담백 달콤 영양 풍부 하겠어요 한입 먹고 싶네요
Great job Rocco, watched several videos and you were the only one to mention removing those little tough pieces, you gained another subscriber.
Bahut ache se bana hai dish fry karne ke bad 😋😋
This scallop pasta with lemon cream sauce is so very delicious recipe you made, thank you for sharing and happy new year.
wow super like 3 again so yummy delicious and outstanding recipe dear friend👌👌
your videos are very amazing ,appreciate your hard work and passion stay happy and blessed always❤❤🌸🌸
Yeah man, looks great
Thank you!!!
I made this same recipe. Yes it was good! You should be a chef
Thank you! And I’ve been working in kitchens since I was 13 and can’t get out no matter how hard I try 😂
I tried it it came out amazing !!! 👍👍💖
I do a lot of seafood dishes. This is very informative for the beginners because you can use this as a base you can use any crustacean or firm fish.
P.S. Crumbled bacon in this dish rocks!
I tried the recipe tonight thank you 😊
Just what I was looking for!!!!!!!❤❤❤❤❤
Great video! I will try this recipe soon 😋
I tried it for dinner tonight but I used shrimp 🍤 instead, it was amaaaaaazing!
Wondering about using a Teflon coated pan, I recall that some can give off poisonous fumes if heated up too high. The fumes can harm indoor pets. I don't know if that might be true with the newer pans?
I love avocado oil for cooking😊
Afraid to try it as my wife is deathly allergic to avocados
Man, are you from Upstate NY?
Right outside of Buffalo Niagara Falls area
I give those knobs on the scallops to my friends who have chickens. The birds think they are large worms and go nutz for them. Just a thought
Shouldn’t be using metal tongs on a non stick surface
I’m ready
Moley, moley, moley!! 😜
I see you are using a standard cooking oil instead of a healthier olive oil is it because of getting a better sear???
Exactly just use it for the higher smoke point
Mmmmm!
So glad you didn't added cheese...
Why can they never just shut the hell up and get to the point? Especially when you already know by looking that they screwed the description up, left ingredients out, and you literally have to listen to 30-60 seconds of nonsense BS talking. Irritating AF
The recipe in the description is accurate
Too much salt!
K
Not for me