I followed the instructions and this was decidedly restaurant quality . Thank you for teaching us about the brine process. It makes all the difference between ordinary and extraordinary.
My boyfriend and I just watched this. I really REALLY enjoy the fact you add in reasons why and break it down so I can really understand it. I'm still learning and scallops are a very expensive mistake if done incorrectly. Thank you!
I bought scallops last week just to try out a new recipe. When I came across your recipe I though this is fantastic. I served it to my wife with rice and veggies and the end there was nothing on either of our plates. Kudos to you, Jessica.
I did not know that they treat scallops! I always wondered why they would just steam, I thught I wasn't get the sear pan hot enough! Thank you for that tip!
My go-to recipe for sea scallops! I'm not much of a cook, so I appreciate how easy this video was to follow & replicate. Just made these again tonight, and once again, they were fantastic! Perfect every time. Wonderful recipe!!
Well ... can we talk? I served these yummers tonight to my husband and friend and they were a BIG HIT! Delish! The smoke alarm went off but it was all worth it. I have been asked to recreate this dish for my friends birthday. Super delish!
Champagne recommendations with scallops; Moet Imperial Nectar, Laurant Perrier demi sec, or Clicquot demi sec. Price for each will vary between 50 and 75 dollars. Love champagne and scallops for anniversaries with my wife or new years with friends and family♥️
Hi, hope to seek your advice. I tried your instruction and recipe for this video. However my sauce turned out to be much more darkish brown at the end. It taste fine, just that the color of the sauce is unsightly. What could have done wrong at my end? Could it be due to burnt garlic? Thanks
From that satellite guy. I have been hooked on scallops lately. ( of course of all things) Inside Edition just did a news clip on youtube about Fake scallops vs real scallops. Of course I like Gordon Ramseys scallops especially with the spinach and mushrooms, his sauce was really good. Ive told others about your simple salt and pepper recipe. Ive only had scallops one time but I can't stop the fascination. From that satellite guy thank you for your videos. I promise if I could buy scallops and cook them myself i would try it your way. thanks.
My husband and I just got some scallops and lobster tails. I'm making the scallops tonight. Glad I found your recipe, because I would've never brined my scallops before seeing this. Thank you for the great tip!
Should I turn off the heat when flipping the scallop and add butter use the remaining heat to seat the other side and baste? Or else the heat is too high and will burn the butter right?
When I tried to make them they released too much water! So then I re did them in a smaller pan on high heat with new oil. :( not sure why the water release even though I paper towel dried them and let them sit for 10 mins before sautéing them.
Wow. Jason is a lucky man! Married to a beautiful woman who is also a graduate of culinary school! Amazing! Those scallops look awesome!!!! Thanks for sharing this video with us!!
Thats a great looking recipe will be sure to try it...but I gotta say, 3 minutes on one side seems really really long...I would think 90 seconds per side.
I love the way you explain the way the protein cooks and what’s happening
Glad you found it helpful!
I am droooooling! The scallops look delicious! I’d love to try this recipe!
Let me know when you do!
Never brined my scallops before. Tried this and your sauce. Perfectly browned, tender and delicious! Thanks.
I love that she explains so fully.
PLEASE EXPLAIN MORE ABOUT WHICH WINE TO USE AND WHY. I KNOW VERY LITTLE ABOUT WINES. THANK YOU SO MUCH.
I followed the instructions and this was decidedly restaurant quality . Thank you for teaching us about the brine process. It makes all the difference between ordinary and extraordinary.
Glad it turned out yummy! 😊
My boyfriend and I just watched this. I really REALLY enjoy the fact you add in reasons why and break it down so I can really understand it. I'm still learning and scallops are a very expensive mistake if done incorrectly. Thank you!
So glad to hear 😊
Exactly! I can't just watch a video without the creator talking me through the steps!
I bought scallops last week just to try out a new recipe. When I came across your recipe I though this is fantastic. I served it to my wife with rice and veggies and the end there was nothing on either of our plates. Kudos to you, Jessica.
Yay! So glad you liked it 😋
I did not know that they treat scallops! I always wondered why they would just steam, I thught I wasn't get the sear pan hot enough! Thank you for that tip!
Was looking for a seared scallop recipe the other day and found your recipe. BIG HIT! Loved the flavor
This was great. Thank you for showing us how to make them the right way. No more rubbery scallops!
Finally!! SOMEBODY that really knows how to sautee scallops.
Thanks.
Looks so lovely! I love pan seared scallops.
It's the best!
Those are some MONSTER scallops!
My go-to recipe for sea scallops! I'm not much of a cook, so I appreciate how easy this video was to follow & replicate. Just made these again tonight, and once again, they were fantastic! Perfect every time. Wonderful recipe!!
You are so welcome!
Love this recipe and enjoyed the meal. Thank you for sharing!
Glad you enjoyed it!
I just made this and it was SO delicious! I highly recommend trying this one. I can't wait to make it again. Thanks, Jessica!
Yum! Glad to hear! 😊
Wow I didn’t know about the salt and ice cubes before cooking. Amazing
Thanks for the recipe with step by step demonstration. I have tried tonight and the scollops turned out delicious👍🙏🙏
You’re welcome Shirley! Glad to hear 😊
@JessicaGavin. Hi Jessica, what type of pan are you using? I've seen several other chefs using similar. Thank you!
Gonna try this thanks
Yay! Can’t wait to hear what you think!
Well ... can we talk? I served these yummers tonight to my husband and friend and they were a BIG HIT! Delish! The smoke alarm went off but it was all worth it. I have been asked to recreate this dish for my friends birthday. Super delish!
Thanks, this looks like a quick, simple and delicious way to cook scallops. You have a new subscriber.
I love lemon garlic
You are a great teacher
Ahh, thanks Anna 😁
Champagne recommendations with scallops; Moet Imperial Nectar, Laurant Perrier demi sec, or Clicquot demi sec. Price for each will vary between 50 and 75 dollars. Love champagne and scallops for anniversaries with my wife or new years with friends and family♥️
First time here and wow! I really like everything about the video, including the extra cooking information and tips! Well done! Liked and subscribed!
Thanks Cindy!
Hi, hope to seek your advice. I tried your instruction and recipe for this video. However my sauce turned out to be much more darkish brown at the end. It taste fine, just that the color of the sauce is unsightly. What could have done wrong at my end? Could it be due to burnt garlic? Thanks
From that satellite guy. I have been hooked on scallops lately. ( of course of all things) Inside Edition just did a news clip on youtube about Fake scallops vs real scallops. Of course I like Gordon Ramseys scallops especially with the spinach and mushrooms, his sauce was really good. Ive told others about your simple salt and pepper recipe. Ive only had scallops one time but I can't stop the fascination. From that satellite guy thank you for your videos. I promise if I could buy scallops and cook them myself i would try it your way. thanks.
Wow, looks delicious! Great video, thank you!
Thank you 😋
Trying this right now
My husband and I just got some scallops and lobster tails. I'm making the scallops tonight. Glad I found your recipe, because I would've never brined my scallops before seeing this. Thank you for the great tip!
Wonderful! Glad you find it useful!
Thanks very much for the recipe.
I made this last weekend and it was fantastic! Thanks so much!
Wonderful, so glad to hear! 😀
5 min for scallops will result in overcooking. 2 min for first side and 1 min on second side while basing will give you perfection.
Thank you for saving my scallops
Scallops that big require a minimum of 2 minutes on each side.
I just watched Gordon Ramsay cooking scallops and he said 90 seconds. 60 seconds on one side and 30 for the other side ...So I'm confused
These jumbo scallops will NOT be done, not even seared in 90 seconds. Most restaurants serve medium-sized scallops.
look so yummy 😋 👍🏻
Does look nice
I have fresh scallops and soft shell crabs. I'm definitely gonna do this recipe for a late afternoon lunch 🍽
Oh you got monneyyyyy!! For lunch?!.... damn can you get me hired where your place of employment is! 😩😂
My wife loved it!!
yes, pasta, green salad and wine will go perfectly. Was even thinking creamy mashed potatoes !
Oh yes!
This tastes great, good sauce and was delicious with patates au gratins. Thanks for the recipe
Glad you enjoyed it!
Should I turn off the heat when flipping the scallop and add butter use the remaining heat to seat the other side and baste? Or else the heat is too high and will burn the butter right?
Looks tasty and flavorful
I just made it for dinner
Everyone loved it 😊
That's so great to hear!
Beautiful!!!🥰😍
And delicious 😋
Thank you for sharing 💝
What sides I can eat whit that? Thank you.
Many! Roasted asparagus, garlic mashed potatoes, mixed green salad!
Did your scallops have any smooth muscle on them? And did you remove it?
The side muscle can be a bit fibrous, so if you see them you can remove.
That looks awesome 👌 definitely trying this 👍
Would the brining work with shrimp too?
Yes!
@@JessicaGavin “… and may the odds be ever n your favor!”
How does brining work when scallops came from the briny sea anyway? Delicious nevertheless. Thank you.
I’m coming over
yummy
wow
She didn’t remove the little tough connector muscle. Those tend to be extremely chewy no matter how good the scallops are cooked.
Thank you!
Well what type of pasta?
EXTREMELY OVERCOOKED!!!
Just messing they look great! Wish I could try some right now.
When I tried to make them they released too much water! So then I re did them in a smaller pan on high heat with new oil. :( not sure why the water release even though I paper towel dried them and let them sit for 10 mins before sautéing them.
Can I ask where you got your backsplash tiles from & what shade they are pls?
Sure! Got them at Lowe’s. Ice White 3×6 subway tile with TEC brand Silverado grout
Wow. Jason is a lucky man! Married to a beautiful woman who is also a graduate of culinary school! Amazing! Those scallops look awesome!!!! Thanks for sharing this video with us!!
Can I ask what is name that yellow sauce you put is one spoon?
Dijon mustard
Can't you make anything without garlic?
Can I dry brine?
I wouldn’t because you don’t want to get dried out and rubbery
Won’t cream curdle because of acid in lemon juice?
Looks great! Thanks for the ideas
Nice
Jason will be very happy.
24k followers??? shes really good..
Thanks! …slow and steady 😊
#1 rule cooking scallops...remove the connector muscle.
I was laughing when you said irresistible dessert right here and then I saw the thumbnail you were pointing to 😂
Which one was it? Some of the older videos are set to auto populate
@@JessicaGavin I thought you were implying you were the irresistible dessert.
Does anyone brine here? Is it much better.
Tks a lot for the tips, A wooden spatula would be better for ur pan and ears :) great video
She hasn’t removed the little tab on the side!
Who else had scallop flavoured eraser? I only had strawberry and melon flavours before :(
Nobody except those that weren't smart enough to pull them off once lightly browned or you had bad scallops to start with.
👏👍✅😋✅👍👏
Thats a great looking recipe will be sure to try it...but I gotta say, 3 minutes on one side seems really really long...I would think 90 seconds per side.
A total of 2 - 3 but no more than 4 minutes
She didn’t remove the little “muscle” on the side!!
I envy your husband in a good way 😁
Shouldn’t you be removing the abductor muscle from the Scallop?
WHERES THE SEASONING, THE FLAVOR 🤨
Dijon mustard, garlic, lemon juice and zest and dill. You don't want to overpower delicate seafood.
i guess on food science slang that's what called a genital erection
hum so GOOD,
Jessica, you are a nice cooking girl,
KISS for you nice flower
I was looking for something easy, this is too much trouble, brining & all that. 👋
Ramen noodles are easy
My god if this isnt easy enough you can always microwave a tv dinner
She could give me dog food for dinner and I’d be happy with her! Hehehe.