In the French style kitchen, I was a chef in, if I caramelized the scallops like Chef Billy did in this video, it would not go out and I would get spoken to. I am not saying that Chef Billy is wrong as his recipe tastes great. Experiment with: dusting the scallops with a very light coating of flour, high heat, and watch the scallops turn color from silky white to pearl white while cooking. When they turn pearl white about half way up the scallop, flip and repeat. 90 second cook time total, if that depending on the size of the scallop. Great butter recipe :).
It's also really important to make sure they are at room temperature because they will continue to sweat moisture out after you have dried them intitially. Especially if u took them out of the freezer prior to using them and they aren't totally defrosted and brought to room temp.!!!
Thank you so much for the advise regarding using the stems with thyme preparation as that was the major pain with using this fantastic herb. It is so much better fresh than dried.
I just made this! It was amazing! Even better than restaurants. I followed this step by step and it came out perfect. My husband love scallops and he always orders it at restaurants. I’m just a stay at home non and a very amateur cook. Thank You so much
I made this recipe last Friday, OMG, it was so delicious! The sauce was so rich, creamy and flavorful! It was a hit at my backyard gathering! Thanks Chef Billy looking to trying some more of your recipes!
Stumbled your channel and damn glad I did. Other than Chef John and maybe one other your one of the few that does not load it all up with fluff. Easy to follow and much appreciated. Subbed my man. Subbed.
Welcome. We’re glad you’re here... lot of learning going on here and your comment pretty much speaks for all of us. Chef Billy is all about clarity in teaching and passing on what he knows. I watch him and Chef John. You might want to check out “Recipe 30” and Christine at her channel “My Favorite Foods”. If you want to go British... check out John Kirkwood. I’m suggesting these channels because the chefs/cooks are all about passing on what they know without the noise and theatrics. But Billy Parisi is possibly the best teacher/instructor out there.
@@KMcKee-qn6bo I love Joel from RECIPE 30. Each video is like an orgasm for the eyes. Here also, the videos are pretty good & instructive. Very entertaining.
@@KMcKee-qn6bo I've been following Chef Billy, Chef John, and Recipe30. And i might to check out Christine and John Kirkwood as you recommend. Thank you!
I am not a chef, but I like to cook. I never ate scallops before, but my wife said she had some at a restaurant, so I wanted to try. I found your video instructions clear, except I oversalted the scallops to almost inedible. I watched several videos on the subject and in all, tremendous emphasis was on salting the scallops during drying and in the butter. Anyone reading my comment, please do not be like me and over salt, even with plain tomato salad as the main course, it could not hide my overuse. I ate my portion because I am a garbage disposal, but my wife's portion I fed to my chickens. The scallops were $27 a pound at the fish market, so definitely the finest meal my chickens will ever eat! Thanks again for the video, I am a complete beginner with no training, so do not be offended by my oversaltation commentary, it is just a note for people like me
Thanks for giving it a shot and seasoning takes practice. If you under season you can always add more when eating, but, that perfect amount comes through practice.
@@ChefBillyParisi yes, my wife prefers no salt ever, I like lots of salt, but based on your video and all the copycat videos stressing Salt, I overdid it for even my tastes.
You deserve many more subscribers, instructions are clear, technique is great, all throughout full of useful tips that can be applied in other recipes, and great video quality. Thanks for the time you spend on this content, it's really appreciated. Cheers from Argentina!
I have made this dish by you several times. I love the practice. It’s so darn good. Absolutely a family favorite. I froze the remaining butter in Mellon calls style. My husband loved it with his steaks
I love scallops but I have never cooked them before. Soon I will. Looks so good. A simple seafood dish I cooked from a fancy restaurant in Hawaai. Calipari steak cooked with a parmesan cheese crust.
@ Chef Billy Parisi, @ 7:13, you said, "We wanna steam them (the scallops), not sear them." I thought I misheard you, so I rewound and listened again. That was what you said. Am I missing something? (I'd thought this session was about searing scallops, which I can never do it right -- always overcooking them, with juice oozing out even though I take care to pad them dry first with paper towels.) Thx. Great show.
I usually finish my pan seared scallops with a splash, a dash and a squeeze (wine, butter, lemon) but most definitely will try your compound butter mixture. The lemon zest is also a nice touch. I have a great fish monger who always has beautiful dry packed sea scallops so looking forward to replicating your recipe and technique. Thanks for the great demo.
I freedived today and got 2 bags of scallops on ice in my car ready to go. Fresh as can be. Was filtering seawater just houres ago. I'm doing a much easier recipe. Just garlic, butter, lemmon and , parselly. I def try this one out next time I get a good haul of scallops from a freedive. Damn cold and hard to get them, but so worth it. 4degrecee celcious water and 8-9m deep to get to them.
These look beyond amazing. New subscriber here, found your channel because I recently made homemade pasta. And thanks to you it was a success! My girlfriend was blown away. Thanks for inspiring me to cook. I went fishing this morning and caught a beautiful cod off the coast of NJ. Now I need inspiration for some fish taco’s. I noticed you have 3 videos. I’m gonna check em all out then give it a go. Thank you for this awesome content. Keep up the great work!
I live in France and scallops here have large bright orange 'foot' sort of thing. It’s typically still attached if you order scallops in a restaurant but I notice that a lot of people don’t eat it.
Love your content and recipes. Your narration in this video is so much better... Not putting down the other videos and instructions, just a little mono tone.
Seared scallops are always amazing. The butter sauce I am sure makes it A+ and that's a step I have not considered. Any word on when you do your dad's fried steak? Is he willing?
Excellent and easy! Thanks. Can you help us with Mahi Mahi? I was in hawai and it was phenomenal. Every recipe or video talks about a lime sause? I noticed in Miami thats how they serve it. Not my favorite. I would love to know how to get that hawaii grilled Mahi Mahi experience without having to leave ND & share with friends.
Delicious! I adore scallops. They are quite expensive but still well below that salted, "disgusting" fish roe called caviar. Disclaimer: My three-year-old daughter told me that in a blind test.
Tried them earlier tonight… amazeballs! However, I couldn’t seem to get the sauce as thick and creamy as it appears in the video, was much “runnier” and the butter just seemed to melt into like what you’d see in movie theatre dispensers… any ideas on what I did wrong? They still tasted incredible. Thanks for posting! 😋
The reason is you "cooked" the butter Vs "Melting" it. Remove the pan from the stove and gently mix in cold butter a little at a time so it slowly melts and it will stay emulsified. Too hot of pan and the butter will break on you. Same with cheese if you were making a Mornay sauce. When you add the cheese remove from the flame. There will be plenty of residual heat to melt it. If you leave under flame the sauce will be grainey.
Speaking of technique, is there any noticeable benefit to whipping this butter when we're going to be cooking it? Normally for compound butters that are going to be cooked, I just blend and mash with the back of a fork. Not looking to make extra dishes if I can skip the whipping, lol, but I'm willing to do it if it makes a real difference.
Dear Sir, this video is titled "perfect pan seared sea scallops " however at 6:55 in the video you state, "space them out, we want to steam them not sear them". I am confused, are you steaming or searing these scallops? Please clarify.
Have no problem, I’ve never had a problem making perfect scallops. The first thing I do when I’m purchasing scallops. I find out if they are wet, packed or dry packed.. grocery stores have usually wet packed scallops. They have been chemically treated for preservation. They will never brown properly. Dry packed will brown, and they taste much better. NEVER EVER use freshwater with your scallops when you’re cleaning them. This includes saltwater fish as well. Use saltwater only. Especially with the store-bought wet packed scallops. I put salt in the bag and water and wash them this way a couple times. After this preparation, your scallops are ready for whatever way you prepare them. I’m still trying to find a way to get some of the water out of wet packed scallops. I’ve been experimenting with different methods to draw the water out. I believe the chemicals are holding some water. This video is very interesting. It is definitely one of the good ways to fix scallops. I’m more of a purist, using salt only. I enjoy brown butter with garlic on my scallops. The actual cooking is quite accurate to put a sear on your scallops, especially wet packed scallops. (Qualifications: I worked in the Fishing business as a fisherman. I’m 3/4+ of a century old. I have been eating seafood my entire life including freshwater fish. Even though I don’t know it all.)
Cooking scallops is a challenge for sure - so this video is super helpful and can’t wait to try this recipe the next time I’m having a dinner party!! 😁
Chef said we want to steam them, not sear them. I think that was a mistake. We do want to sear, not steam that’s why we don’t crowd them in the pan. Correct?
First you say don't use salted butter to control the salt, but then whipping the butter, put a huge amount of salt and pepper in it, so salted butter put with a pinch less salt is equivalent
Made this last night! Followed directions as close as I could. Absolutely amazing!!! Wife and Daughter loved it!!!!
PUNTA DEL ESTE U R U G U A Y
You’ve got good knife skills. I’ve seen many TV “chefs” who can’t use a knife properly.
In the French style kitchen, I was a chef in, if I caramelized the scallops like Chef Billy did in this video, it would not go out and I would get spoken to. I am not saying that Chef Billy is wrong as his recipe tastes great. Experiment with: dusting the scallops with a very light coating of flour, high heat, and watch the scallops turn color from silky white to pearl white while cooking. When they turn pearl white about half way up the scallop, flip and repeat. 90 second cook time total, if that depending on the size of the scallop. Great butter recipe :).
That lemon chive butter is now a staple. I always have it ready for fish recipes and even omelets. Everything tastes better with butter. Thanks Chef.
It freezes really well and honestly goes so good on everything
It's also really important to make sure they are at room temperature because they will continue to sweat moisture out after you have dried them intitially. Especially if u took them out of the freezer prior to using them and they aren't totally defrosted and brought to room temp.!!!
Thank you so much for the advise regarding using the stems with thyme preparation as that was the major pain with using this fantastic herb. It is so much better fresh than dried.
I just made this! It was amazing! Even better than restaurants.
I followed this step by step and it came out perfect. My husband love scallops and he always orders it at restaurants. I’m just a stay at home non and a very amateur cook.
Thank You so much
Mom**
And I used cast iron pan!
Just confirming these were the best scallops I've ever cooked so damn delish wow!!!
I made this recipe last Friday, OMG, it was so delicious! The sauce was so rich, creamy and flavorful! It was a hit at my backyard gathering! Thanks Chef Billy looking to trying some more of your recipes!
So amazing and thank you so much
Stumbled your channel and damn glad I did. Other than Chef John and maybe one other your one of the few that does not load it all up with fluff. Easy to follow and much appreciated. Subbed my man. Subbed.
Welcome. We’re glad you’re here... lot of learning going on here and your comment pretty much speaks for all of us. Chef Billy is all about clarity in teaching and passing on what he knows. I watch him and Chef John. You might want to check out “Recipe 30” and Christine at her channel “My Favorite Foods”. If you want to go British... check out John Kirkwood. I’m suggesting these channels because the chefs/cooks are all about passing on what they know without the noise and theatrics. But Billy Parisi is possibly the best teacher/instructor out there.
@@KMcKee-qn6bo I love Joel from RECIPE 30. Each video is like an orgasm for the eyes. Here also, the videos are pretty good & instructive. Very entertaining.
@@KMcKee-qn6bo I've been following Chef Billy, Chef John, and Recipe30. And i might to check out Christine and John Kirkwood as you recommend. Thank you!
I made this for dinner tonight, was very well-received! Your video was key to my success here for sure. Thank you so much for sharing this recipe.
Thanks for giving it a shot!!
I am not a chef, but I like to cook. I never ate scallops before, but my wife said she had some at a restaurant, so I wanted to try. I found your video instructions clear, except I oversalted the scallops to almost inedible. I watched several videos on the subject and in all, tremendous emphasis was on salting the scallops during drying and in the butter. Anyone reading my comment, please do not be like me and over salt, even with plain tomato salad as the main course, it could not hide my overuse. I ate my portion because I am a garbage disposal, but my wife's portion I fed to my chickens. The scallops were $27 a pound at the fish market, so definitely the finest meal my chickens will ever eat! Thanks again for the video, I am a complete beginner with no training, so do not be offended by my oversaltation commentary, it is just a note for people like me
Thanks for giving it a shot and seasoning takes practice. If you under season you can always add more when eating, but, that perfect amount comes through practice.
@@ChefBillyParisi yes, my wife prefers no salt ever, I like lots of salt, but based on your video and all the copycat videos stressing Salt, I overdid it for even my tastes.
Made this for dinner this evening with Nova Scotia scallops. Oh my goodness, so GOOD!!!!
Chef Billy. Dude, that looks criminally delicious. And whats even better, I think even I can do that. Great video. Thanks.
Best recipe for scallops!
Oh Mr.P I just love this recipe I will make it thank you and may God Bless 🙏
You are so good at describing EVERYTHING, I can taste what you are describing, man! Is there a God of teaching how to cook? You should be nominated!!
Thank you so much for the video ! I truly loved that you’re giving tips while prepping everything. I learned so much
Hey chef, I would love a video on just various pan sauces. Thanks!
BARILOCHE VILLA LA ANGOSTURA SAN MARTIN DE LOS ANDES USHUAIA
A R G E N T I N A
This is actually quite instructive. Chef Parisi is a true teacher. Glad to have found this amazing channel.
Oh my, I am so glad I watched your video tonight this recipe will be on for dinner 🍽. My in-laws are going to love it. Merci
You deserve many more subscribers, instructions are clear, technique is great, all throughout full of useful tips that can be applied in other recipes, and great video quality. Thanks for the time you spend on this content, it's really appreciated. Cheers from Argentina!
This is what I’m making tonight! Can’t wait!!! I’ll let you know 😉
I have made this dish by you several times. I love the practice. It’s so darn good. Absolutely a family favorite. I froze the remaining butter in Mellon calls style. My husband loved it with his steaks
BARILOCHE VILLA LA ANGOSTURA SAN MARTIN DE LOS ANDES USHUAIA
A R G E N T I N A
Wow this looks good.
I love scallops but I have never cooked them before. Soon I will. Looks so good. A simple seafood dish I cooked from a fancy restaurant in Hawaai. Calipari steak cooked with a parmesan cheese crust.
They look absolutely fabulous, can’t wait to try this new recipe. Thanks 😀
Thank you Mr.P now I know how to cook these I will cook some thank you so much may God Bless 🙏
Wow, your scallop looks amazing, I am going to cook for my boyfriend on Sunday night, yum 😋 and thank you for the delicious recipes 😊
@ Chef Billy Parisi, @ 7:13, you said, "We wanna steam them (the scallops), not sear them."
I thought I misheard you, so I rewound and listened again. That was what you said. Am I missing something? (I'd thought this session was about searing scallops, which I can never do it right -- always overcooking them, with juice oozing out even though I take care to pad them dry first with paper towels.) Thx. Great show.
I usually finish my pan seared scallops with a splash, a dash and a squeeze (wine, butter, lemon) but most definitely will try your compound butter mixture. The lemon zest is also a nice touch. I have a great fish monger who always has beautiful dry packed sea scallops so looking forward to replicating your recipe and technique. Thanks for the great demo.
BARILOCHE VILLA LA ANGOSTURA SAN MARTIN DE LOS ANDES USHUAIA
A R G E N T I N A
Just made these. SO DELICIOUS and easy to follow instructions. YUM!
Perfection Chef....Perfection.
They did look just like yours & didn't have all the same or right tools but I improvised & they were very good
I freedived today and got 2 bags of scallops on ice in my car ready to go. Fresh as can be. Was filtering seawater just houres ago.
I'm doing a much easier recipe. Just garlic, butter, lemmon and , parselly.
I def try this one out next time I get a good haul of scallops from a freedive. Damn cold and hard to get them, but so worth it. 4degrecee celcious water and 8-9m deep to get to them.
Looks amazing! Gonna give this a shot with some fresh fish over grits 🤙🏽
These look beyond amazing. New subscriber here, found your channel because I recently made homemade pasta. And thanks to you it was a success! My girlfriend was blown away.
Thanks for inspiring me to cook.
I went fishing this morning and caught a beautiful cod off the coast of NJ. Now I need inspiration for some fish taco’s. I noticed you have 3 videos. I’m gonna check em all out then give it a go.
Thank you for this awesome content. Keep up the great work!
Good for us that you are teaching technology rather than a recipe. We need to learn the why rather than the what...
That's a beautiful dish.
I can not wait to try this recipe and your techniques. I could taste them!
Love your receipts, simple and delious😋😋😋😋😋😋
Followed this recipe to the T for Christmas dinner. Was amazing! Everyone loved it.
SHAZAM! This was spectacular and just about the best scallops I have had.....and I have been to France. 😀. Thanks Billy
Thanks Chef sooooooo much. For sure it is the best scallops ever cooked
Tkhs Chef so Glad to see this So Elegant
Thanks for making this vid! I will have to try it sometime, it looks delicious!!!
O Buddy that looks amazing. Good Job🎉
Wow! So easy n simple
Looks yummy will make for thanksgiving ❤
How wonder the taste like.?? 👏👏👏🤤🤤
I cannot wait to try this!!!!
That butter though! OMG 😋
I live in France and scallops here have large bright orange 'foot' sort of thing. It’s typically still attached if you order scallops in a restaurant but I notice that a lot of people don’t eat it.
Love your content and recipes. Your narration in this video is so much better... Not putting down the other videos and instructions, just a little mono tone.
Awesome video as usual. At the 7:15 mark did you mean to say ‘steam them, not sear them’? Or the other way around?
Definitely making this!
Dang !!! Mouthwatering!!
Seared scallops are always amazing. The butter sauce I am sure makes it A+ and that's a step I have not considered. Any word on when you do your dad's fried steak? Is he willing?
Drooling here
Thanks for sharing 🌈
My husband and I tried this tonight! A+ Thank you, we did pretty good.👍
VILLA LA ANGOSTURA VILLA GESELL A R G E N T I N A
Looks great
Looks amazing 👏 new subscriber
Excellent and easy! Thanks. Can you help us with Mahi Mahi? I was in hawai and it was phenomenal. Every recipe or video talks about a lime sause? I noticed in Miami thats how they serve it. Not my favorite. I would love to know how to get that hawaii grilled Mahi Mahi experience without having to leave ND & share with friends.
Can’t wait to try
Great
I can’t understand why we don’t get the coral on our scallops. It is so beautiful and delicious.
Yum! I'm going to have to try this tonight!
Awesome looking recipe. What starch and vegetable would you pair with this?
" Add the scallops quickly, you want to "steam them, not sear them'. I think you have that backwards. Otherwise, a great video.
Excellent point! Haha! Exactly!
I want Mine “Seared!.. Not Steamed!!”😱😦😯💗💗
Are you serious? Wtf??
Seared anyday !!!!
Definitely want mine seared not steamed.
Looks so good!!!!! Question....can we get a "new house" tour!?
Delicious! I adore scallops. They are quite expensive but still well below that salted, "disgusting" fish roe called caviar. Disclaimer: My three-year-old daughter told me that in a blind test.
will definitely try this
Awesome! btw, whats the reason to premix the butter and herbs?
Could you micro plane the shallots? Or would it be just a mess?
Love it
This video sets a new record: the taste was so good, Chef Billy almost couldn't do the "walk off" 😂
😂😂
Love your channel! Can you post a link for your garlic press?
Tried them earlier tonight… amazeballs! However, I couldn’t seem to get the sauce as thick and creamy as it appears in the video, was much “runnier” and the butter just seemed to melt into like what you’d see in movie theatre dispensers… any ideas on what I did wrong? They still tasted incredible. Thanks for posting! 😋
The reason is you "cooked" the butter Vs "Melting" it. Remove the pan from the stove and gently mix in cold butter a little at a time so it slowly melts and it will stay emulsified. Too hot of pan and the butter will break on you. Same with cheese if you were making a Mornay sauce. When you add the cheese remove from the flame. There will be plenty of residual heat to melt it. If you leave under flame the sauce will be grainey.
whats the efficient way to clean off that scorched stain on stainless steel skillet while preserving the smooth inner cooking surface? thanks!
Love the recipe I also love the slip of the tongue we want to steam them not seer them
Hey Chef, in what order do you cook this if you want to eat with linguine? How do you keep it warm without drying out?
Love it! Thank you now I can’t wait to make them! ❤️🎁✨
For the herb sauce, any suggestions for an alternative to white wine? Thanks
Chicken broth?
Beer
Good luck first to us all getting fresh scallops before all this fab technique 😍😍😂
Could you link the article/video of scallops cooked on Cast Iron? Would love to see/read how that is executed
The exact same way only browns quicker
Speaking of technique, is there any noticeable benefit to whipping this butter when we're going to be cooking it? Normally for compound butters that are going to be cooked, I just blend and mash with the back of a fork. Not looking to make extra dishes if I can skip the whipping, lol, but I'm willing to do it if it makes a real difference.
AMAZING YUMMY 😋 LOVELY SCALLOPS THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME
Dear Sir,
this video is titled "perfect pan seared sea scallops " however at 6:55 in the video you state, "space them out, we want to steam them not sear them". I am confused, are you steaming or searing these scallops? Please clarify.
Have no problem, I’ve never had a problem making perfect scallops. The first thing I do when I’m purchasing scallops. I find out if they are wet, packed or dry packed.. grocery stores have usually wet packed scallops. They have been chemically treated for preservation. They will never brown properly. Dry packed will brown, and they taste much better. NEVER EVER use freshwater with your scallops when you’re cleaning them. This includes saltwater fish as well. Use saltwater only. Especially with the store-bought wet packed scallops. I put salt in the bag and water and wash them this way a couple times. After this preparation, your scallops are ready for whatever way you prepare them.
I’m still trying to find a way to get some of the water out of wet packed scallops. I’ve been experimenting with different methods to draw the water out. I believe the chemicals are holding some water. This video is very interesting. It is definitely one of the good ways to fix scallops. I’m more of a purist, using salt only. I enjoy brown butter with garlic on my scallops. The actual cooking is quite accurate to put a sear on your scallops, especially wet packed scallops. (Qualifications: I worked in the Fishing business as a fisherman. I’m 3/4+ of a century old. I have been eating seafood my entire life including freshwater fish. Even though I don’t know it all.)
Thank you chef for your recommendations I made it
It was a hit in my house .
Cooking scallops is a challenge for sure - so this video is super helpful and can’t wait to try this recipe the next time I’m having a dinner party!! 😁
CHILE ARGENTINA THE SCANDINAVIA OF THE SOUTHERN HEMISPHERE
Beats BBQ 🎉🧜
Do you use garlic or onion chives?
Chef said we want to steam them, not sear them. I think that was a mistake. We do want to sear, not steam that’s why we don’t crowd them in the pan. Correct?
I want your apron!
It's so difficult to get fresh scallops where I live! Can this also this with thawed frozen scallops?
At 7:13: I think you REVERSED "steam" and "sear".
First you say don't use salted butter to control the salt, but then whipping the butter, put a huge amount of salt and pepper in it, so salted butter put with a pinch less salt is equivalent
at 7:15 you say ",,,. we want to steam them not sear them." Isn't that backwards??
Yes, I misspoke