Coquilles St. Jacques | The French Chef Season 4 | Julia Child

scallops

🥗Healthier: fish fillets

💰Cheaper: surimi

Fish fillets are lower in calories and surimi is more budget-friendly.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt is lower in calories and milk is often cheaper.

Introduce whole deep-sea Atlantic scallops in their shells.

Demonstrate how to open scallops by placing them over heat until they open.

Remove the adductor muscle and the roe from the scallop shell.

Explain the difference between deep-sea scallops and bay scallops.

Discuss the importance of freshness when buying scallops, including how they should smell.

Wash and drain scallops before cooking, emphasizing their perishable nature.

Cut scallops into quarters or smaller depending on cooking method.

Season scallops with salt, pepper, and lemon juice before cooking.

Flour the scallops just before sautéing to prevent gumminess.

Heat olive oil in a pan until very hot, almost smoking.

Add scallops to the pan without crowding them to ensure proper browning.

Sauté scallops, tossing them gently to cook evenly.

Prepare garlic and scallions while scallops are cooking, using only the white part of the scallion.

Add parsley, garlic, and scallions to the pan after the scallops are nearly done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens