Go to the Article: Tips & Tricks: The Best Way to Cook a Scallop
I feel like this website robbed me. There is no recipes here and I don't want to spend 2 grand on a machine that cooks.
No kidding. Have to agree this site really has gone down hill. I use Anova recipes for my Joule and will not purchase another Joule when mine quits. A product is not worth a hoot without support.
Where's the recipe? What is the point of this site?
Not always dry at Costco
Studio Pass is awesome, you don't know what are missing.
SeriousEats has jumped the shark and their panel of wet behind the ears writers just regurgitate what they learned from Google. Plus they are pulling down many of their classic recipes.
Anova recipes? Amateur hour compared to ChefSteps.
Who really needs any more sous vide recipes? It's just a tool. Once you know how to use it, you can apply it to any recipe you want.
bs..print the recipe!
was one of the first joule buyers!! ordered and waited for a bit of time! but so excited with the sous vide method and your recipes! NOW ..i am so disappointed with your site..no real joule recipes but mostly studio pass..which i have no interest in! sad ..how a great beginning has collapsed!! i am using serious eats and anova for my sous vide recipes! and btw..i was a fan of breville..but now..not so much,, as a result of your relationship with just selling product and not creating a great cooking fanbase! i think Grant is entertaining ..but
Hi Karen, we have one guide in our Joule app just for stress-free scallops. You can download the app for free and just search for scallops. It should be the first item for you. There is a great walk through with videos on there plus different temps and times to guide you. Hope that helps!
Can you give advice to sous vide scallops? I have the Studio Pass and was hoping to find lots more sous vide recipes with this. Thank you
Seems to depend on time of year when dry-packed are available around here.
I cooked some yesterday. The taste and texture were good but so much water came out that they never got browned, only steamed. Too easy to overcook :-(
Looks so good!
Oh, wait, no sous vide???
I’ve recently purchased a few of Geoffrey Zakarian’s non-stick cast iron. So far, so good. I haven’t tried searing scallops though...but I will!
a little hotter than a naughty hot pan
How about the corn/pea succotash? It looks crazy good. Is it possible to get the recipe please?
What temperature should the "wicked hot" pan/oil be at?
For the corn & pea salad I used frozen, added a bit of roasted red pepper, melted butter, salt&pepper, fresh thyme, mint, melted butter, olive oil and a little vinegar. Perfect!
@Libby It's all in the video
Where is the recipe to cooking the best scallop? Thank you in advance
Hello! Are these pans carbon steel? I am so interested! and what does the "23" mean?
Ok, so its been asked a few times, where is the recipe for the vegetables under the scallop? Thanks.
Where's the recipe to that beautifully looking vegetable medley sitting beneath the scallop?
Will the frozen scallops from costco......."work" like this. Or, are they fully of the sodium solution?
If I ever get a scallop like that from a chef I send it right back - where is the roe that its attached to - the best part of the scallop. I guess you Northern Hemi people need to cut it off because of your level of pollution?? Such a waste.
Whole Foods if you have one near you. Always good.
Mine came out great using this method. Served atop some smoked gouda polenta, it was insane.
I too would like to know the recipe for the awesome dish you gently put the scallops on. Looks like corn, peas and baby greens with a vinaigrette dressing?
I bought recently a Darto 23. To cure it you have first to wash it with hot water, heat it at max for 10 to 20 seconds, then spread both sides of your pan with oil (corn o sunflower), put it to maximum heat and let it smoke for 5 minutes, then let it rest until is cold. They recommend to repeat this process 10 times, although it cures along every time you cook.
I live in Buenos Aires, Argentina, so I bought it at their shop, attended by the owner and designer of Darto pans. He told me that the only thing you have to be carefull of to maintain it is to dry it well after washing it and you can use steel wool for to unstick food residues.
Just received my Darto 23. How do the Chefs at ChefSteps maintain their Darto pans. I did watch the video on Darto web site but, unfortunately I am not fluent in Spanish although It kind of gave me the idea. Thanks.
It looks delicious, @Jonathan Karlos Patras!
So here's my first try, featuring pesto and extra olive oil. First thought?
So here's my first try, featuring basil purée and olive oil. First thought?
Ready to cook Scallops, but I'd like to throw them on top of that wicked looking salad you go going there in the vid, where that recipe at?????
Is there a recipe available for the vegetable dish you served with the scallops?
For those curious, that is a Darto saute pan from Argentina.
http://www.darto.org/us/sartenes/darto-n23/
It doesn't quite look like a DeBuyer to me. It has that cutout part that I haven't seen on their stuff. If it is DeBuyer, it's really well seasoned. It looks almost black. It just surprises me that you'd make a demo of searing scallops (one of the stickiest foods out there) and not discuss the pan.
should you season the scallops or not?
what pan is that ?
It looks like a minerral iron pan, or straight blue steel. DeBuyer is a brand that makes these types.
What brand of pan is that?
I use cast iron but I've also used an All Clad steel pan
Is this possible with a stainless steel pan? I have always had problems with scallops sticking when using stainless.
Re buying scallops: Totally critical to get what are called "dry-packed" scallops, not dipped in phosphate solution. Wet-packed scallops take on extra water (up to 30%) which releases when you try to sear, making a good sear impossible. And they taste metallic. Horrible. Kind of surprised the video doesn't mention that.
The best way to be sure is to buy from a trusted source. And one of the best sources is -- ready for this? -- Costco. They use their massive buying power to dictate quality and all their scallops are phosphate-free. Have always been happy with scallops from Costco (and their mussels are great, too).
My question is how do you find scallops without Trisodiumphosphate? I am unsure of the spelling, but the frozen packages always have this as a preservative. I find that the scallops, no matter how they are cooked taste like soap. I have not been buying them because even the thawed ones, when you ask, have tsp in them. It is the rare occasion when I can find ones without.
I like to add a few pats of room temp unsalted butter when I flip them, and spoon the hot butter over them to finish
Looks delicious! How do you prepare these vegetables?
