Scallops | The French Chef Season 1 | 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 scallops and explain their name in French.

Check the freshness of scallops, ensuring no block of frozen water in the package.

Prepare two recipes: sautéed scallops and scallops in wine with mushrooms.

Slice large scallops into smaller pieces for cooking.

Wash and slice mushrooms, adding them to the scallops.

Add 2/3 cup white vermouth and a little water to the pot with scallops and mushrooms.

Add 1/4 teaspoon salt and a little pepper to the mixture.

Prepare a partial bouquet garni with parsley and a bay leaf, tying them together with string.

Chop shallot or green onion finely and add to the scallop mixture.

Cover the pot and simmer for about 5 minutes.

Prepare sautéed scallops by seasoning with salt and pepper before breading.

Bread the scallops lightly with flour, ensuring to shake off excess flour in a sieve.

Heat olive oil in a non-stick frying pan until it begins to smoke.

Test oil temperature with a scallop before adding the rest to ensure proper browning.

Sauté the scallops on high heat, tossing them occasionally to prevent sticking.

Prepare tomatoes a la Provençal as an accompaniment by cutting them in half and squeezing out the juice.

Place halved tomatoes in a pie plate and prepare breadcrumbs with garlic and parsley.

Make breadcrumbs using an electric blender with two slices of homemade bread.

Chop parsley and mix it with the breadcrumbs.

Crush garlic with a knife and chop it to add to the breadcrumb mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens