DIY Scallops

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Scallops with porcini mushrooms in foie gras butter is a dish that will have everyone salivating for more. Find out about do it yourself scallops meals with help from a talented and dedicated Manhattan chef in this free video clip.

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Video Transcript

Hi, and welcome. Chef Jason Tilmann, Triomphe Restaurant in the Iroquois Hotel. So, today we're going to do how to do easy scallops. And what we're going to do is seared diver sea scallops with porcini mushrooms in foie gras butter. Sounds really complicated, super super easy. What we got is we got some very nice, huge, big fresh sea scallops. We're going to season them with a little bit of salt and a little bit of pepper, OK. Flip them over, right, nice, nice. All right, we're going to use a little bit of, see how that pan's nice and smoking, it's definitely hot enough, smoking hot. We're going to use a little bit of Canola oil. So simple, look at that, nice and hot. We're going to go ahead and put our scallops in. Look at that guys, nice. We adjust our heat so we get it hot enough and we're going to get a nice golden brown and crispy crust, and not too hot so we don't burn them, OK. So, we have nice golden brown, look at that color. That's what we're looking for, nice color on them, on our scallops. We're going to go ahead and add our mushrooms, OK. OK, mushrooms go in and then we're going to add what we call porcini mushroom butter, which is just dried porcini mushrooms in butter. We going to add that. And we're going to go ahead and let that cook for a second. We're going to get all that flavor incorporated together with those mushrooms and those scallops. See that butter, see that butter start to break a little bit. And then we're going to add a little bit of chicken stock to that, kind of bring it all back together. OK. So now we're going to add a little bit of chicken stock. Look at that guys, oh that's nice. We're going to go ahead and keep cooking that. Now, you see how big those scallops are? Feel them, there's still a lot of way to go. OK. Going to go ahead and cook this. This dish is going to take about five minutes. Then we're going to add a little bit of heavy cream, and we're going to go ahead and reduce that, OK. OK guys, so our last step now is we have our scallops and look at how yummy that looks. Some fresh herbs, we're going to go ahead and plate them just like this. Look at that, a little bit of that sauce, and then our foie gras butter, which we use a foie gras terrine that you can get at any specialty market. And then I'm going to put a little bit of basil all around, which if you don't have you can use extra virgin olive oil just to add another layer of flavor. And then so you have it, sered diver sea scallops with porcini mushrooms and foie gras butter. Thank you very much for joining me today in my kitchen. Jason Tilmann executive chef, Triomphe Restaurant here in the Iroquois Hotel. We'll see you soon.

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