This simple recipe is amazing! Thank you so much. Your videography is the best in the business. I truly look forward to each posting. I share these with everyone I know who loves to cook. Brilliant!
You are definitely a remarkable chef. Am always amazed by your technique in cooking. Very delightful to watch you cook. Am addicted to your style chef. And am not about to stop. Thank you for making me a better chef. You are my #1 chef
Love this recipe. Ive made it several times, adding some variation. The leek compote really enhances it, and chef's method of frying dry scallops is essential to the success of this dish. Last time I just used some left over goat and parm cheese spread I made previously and with a dollop or two of that, finished in oven. Not purist, but worked fine.
Great recipe Joel, rich and delicious, hard to get divers scallops in this area, never seen them with the roe still attached here, even when they are available
Why when I click on the link given in the description box a whole lot of 'other' recipe's come up but not the one I'm watching at the time. What am I doing wrong. Thank you kindly.
it's is actually called the ROE and is packed with flavour and definitely not chewy. In fact it's softer than the actual scallop itself. Scallops with roe on will always taste better. The reason most are removed is because they have been frozen and they detach themselves. So buy fresh.
The hard chewy muscle as you put it is actually called the ROE and is packed with flavour and definitely not chewy. In fact it's softer than the actual scallop itself. Scallops with roe on will always taste better. The reason most are removed is because they have been frozen and they detach themselves. So buy fresh.
Beautiful, Joel thank you I definitely make them. God bless 🙌🙏❤💖✨
This simple recipe is amazing! Thank you so much. Your videography is the best in the business. I truly look forward to each posting. I share these with everyone I know who loves to cook. Brilliant!
Thank you so much Richard, appreciate your support! 👍
You are definitely a remarkable chef. Am always amazed by your technique in cooking. Very delightful to watch you cook. Am addicted to your style chef. And am not about to stop. Thank you for making me a better chef. You are my #1 chef
Omg...it just keeps getting better! 💕👏🏼💕👏🏼💕💕👏🏼💕👏🏼💕👏🏼
Cheers, Margie :)
This recipe looks amazing...i just love your recipes...thank you...
Glad you like them!
Love this recipe. Ive made it several times, adding some variation. The leek compote really enhances it, and chef's method of frying dry scallops is essential to the success of this dish. Last time I just used some left over goat and parm cheese spread I made previously and with a dollop or two of that, finished in oven. Not purist, but worked fine.
Cheers Tom, glad you enjoyed it, good dry (meaning not soaked in water) fresh scallops is the secret. 😀😀
Best recepies as always tasty & and so elegant thank you ❤️❤️❤️🙏🙏
My pleasure 😊
An old time favourite
You are the best cooking,I try to learn from you❤️thank you for very nice your videos
That's awesome, glad it's helping you 😀😀
Made this last night and served it with steak medallions, amazing. Really easy and quick to make, thanks!
Yummy, thanks for sharing ❤😊
I will collect the ingredients over the next few days and try this recipe. Looks delicious!
Lovely👌
Thank you! Cheers!
Wonderful! Congratulations!❤❤❤
Just beautiful! I’ll have to use ramekins but I’m sure it will be amazing!
For sure! 👍😀
Absolutely Beautiful!
thank you for recipe amazing grand chef
:)
Brilliant recipe ! Scallops, that too gratined !! Scallops are something I frequently crave but very rarely get to eat 🥺
They are a beautiful seafood when bought fresh.
I really enjoy watching your video
Love from Thailand🇹🇭
Thanks Breezy, I love Thailand and the food there! 😀😀
Wowwwwww thank you for very nice video,I love so much and would like to learn for cooking mysefe
You are most welcome, it's easy, happy cooking! 👍
Wow mouth watering dish
Cheers Anil!
Great recipe Joel, rich and delicious, hard to get divers scallops in this area, never seen them with the roe still attached here, even when they are available
Yes, it's a shame, I feel the roe brings alot of flavour.
Gorgeous recepies yummy 🤙🏻thx ❤️
This looks so freakin' good! Thanks for sharing the recipe.
My pleasure, enjoy!
My scallops always come out dry. This looks perfect must try. Thanks again!
You are so welcome! Just don't overcook them 😀👍
Really have to try this, I’ve got no shells, can I use tapas pots?
Cheers chef 👍
hmmm scallop n chef Joel's recipe, yummmmmm
You are really great 👍
Perfect 👍
Looks good. What is the orange thing attached to the scallops? Thanks.
Thank you. Looks great 👍🏼. Do you think I can try this recipe using shrimp instead of scallops? Any suggestions?
Great cooking channel, learnt a lot from you. Thank you. What is the sauce referred to as?
that was gorgeous!!!
That was almost too pretty to eat. Love the presentation! Hungry now. 😊
Thanks, great for a romantic night ;)
Cheers Ms Keysha, stay hungry for more ;)
Wow wow.
Magnificent. Thank you.
ThankYou forSharing💎
You are so welcome
Excelente !!!!
Cheers! 👍😀
😋😋😋😋😋😋Mouthwatering
Great job
Cheers!
Wonderful 🙃🙃🙃
Thank you! Cheers!
Looks delicious! I am allergic to eggs. Do you know what I can use as a substitute?
Amber Hollis egg substitute in a carton will work
So nice 😘😘😘😘😘
Thanks Rashad!
bread crumbs will probably taste good on top
Yummiii... 😍😍😋😋
😀😀
Lovely . . . but where is the sweet, hungry-looking sheltie? ❤️
Why when I click on the link given in the description box a whole lot of 'other' recipe's come up but not the one I'm watching at the time. What am I doing wrong. Thank you kindly.
Ótimo!!
You are awesome
Thanks Tamilla!
Hungry now
❤
Osm
👍👍
Do you have to put the lid on the pan? I think that the leek confit then will look more darkish green.
😋
Smart side
👍❤️
I like v it
👍👍
La crema es ,para batir oh es crema normal
Why do you keep the muscle on the scallop?
it's is actually called the ROE and is packed with flavour and definitely not chewy. In fact it's softer than the actual scallop itself. Scallops with roe on will always taste better. The reason most are removed is because they have been frozen and they detach themselves. So buy fresh.
Add crispy prosciutto or bacon.
sexy is the word to describe this dish 😂
Yes.
That recipe would be nice with lobster
Totally 👍
freshe
I wish I was you LOL
Be careful what you wish for 😀😀
Some cooking channel. They don't even know to pull the hard chewy muscle off of the scallop!!
The hard chewy muscle as you put it is actually called the ROE and is packed with flavour and definitely not chewy. In fact it's softer than the actual scallop itself. Scallops with roe on will always taste better. The reason most are removed is because they have been frozen and they detach themselves. So buy fresh.
what no bacon?
Next time my friend! ;)
iv never seen a leek....They must not sell them much in America
Yes it does..
GessiPG I don't understand poor english grammar... sorry :/
Alexandria Garibay look in fresh produce aisle near green onion & shallots
Alexandria Garibay My mother cooks them all the time, so they must be around, not that I know where she finds them.
The music has got to go
Just for you 😀
first
That's not leek confit.
"Beautiful " Aphrodisiac?
Always! 😃
*Gasp*.....foodgasm😍😍😍😍 I'm in love!