tag:blogger.com,1999:blog-7173052990851751381.post4987914300683118566..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Seared Scallops with Orange Supremes and Jalapeno Vinaigrette – Styling and Flavor ProfilingChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-55117049706246486892014-01-27T22:00:04.310-05:002014-01-27T22:00:04.310-05:00Both! Thanks! Enjoy! Both! Thanks! Enjoy! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77177823523171974582014-01-27T15:38:54.190-05:002014-01-27T15:38:54.190-05:00Hi Chef John, beautiful cookery as always!
Probab...Hi Chef John, beautiful cookery as always!<br /><br />Probably a dumb question, but did you season the scallops on both sides or just one?<br /><br />Thank you for this idea!Birderhttps://www.blogger.com/profile/03642727358531599400noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36123943189488693952013-06-10T22:51:51.130-04:002013-06-10T22:51:51.130-04:00you can but nonstick is much better! you need both...you can but nonstick is much better! you need both!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23433700782555228002013-06-10T20:42:06.274-04:002013-06-10T20:42:06.274-04:00Chef John,
It looks like you are using a stainle...Chef John, <br /><br />It looks like you are using a stainless steel pan for searing scallops. I'm planning to get rid of my non-stick and getting stainless steel pan. Can we cook omelette in stainless steel pans without the egg sticking to the pan?<br /><br />Thank you!The Big Fat Cookhttps://www.blogger.com/profile/07196221944012990413noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1551156088313878592013-01-02T21:00:10.908-05:002013-01-02T21:00:10.908-05:00Can't wait to try this "newer" versi...Can't wait to try this "newer" version. I made your original version and it was spectacular!! I love your simple video explanations. Thanks Chef John!Anonymoushttps://www.blogger.com/profile/16500735015209306824noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46081350656063753332013-01-02T14:57:50.960-05:002013-01-02T14:57:50.960-05:00I made this recipe for New year's Eve and it w...I made this recipe for New year's Eve and it was amazing! My husband had never eaten scallops and loved it as well. I only wish I could have gotten the sauce thicker. I strained it so that thinned it a bit as well I think. Any recommendations?Anonymoushttps://www.blogger.com/profile/07864437856749463746noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68619766957425818902012-08-01T01:34:46.388-04:002012-08-01T01:34:46.388-04:00thank you!thank you!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74424423527214836412012-08-01T01:06:33.654-04:002012-08-01T01:06:33.654-04:00Oh, my God...this dish knocked my socks off! Amaz...Oh, my God...this dish knocked my socks off! Amazing Chef John and I am so grateful for all of what you share with us. You make it seem easy by taking away the fear of the kitchen and it's ingredients. You have opened up a huge door as far as cooking for me, thank you. This dressing is to die for. Outrageous! and with the orange supreme, it's a royal marriage along with those critters from the sea. ~ RussellRussell Leachhttps://www.blogger.com/profile/10961844278783306975noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2235786058407268502011-12-24T07:17:17.776-05:002011-12-24T07:17:17.776-05:00You are great! Love all you recipes and the humor...You are great! Love all you recipes and the humor that came with them! Thank *you*!<br /><br />We will have this dish as part of our Christmas feast!<br /><br />Wishing you and everyone here a Warm, Cozy, Merry Christmas and a Healthy, Successful, Happy New Year!Annamnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-92134976296895714132011-06-03T02:55:38.222-04:002011-06-03T02:55:38.222-04:00Yes!! Enjoy!Yes!! Enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17842498832033463472011-06-03T01:35:48.196-04:002011-06-03T01:35:48.196-04:00Chef would this recipe work with prawns? We dont g...Chef would this recipe work with prawns? We dont get scallops here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17866212149843664122011-03-17T17:39:49.201-04:002011-03-17T17:39:49.201-04:00I just read this...it's dinner-time and I'...I just read this...it's dinner-time and I'm RUNNING to the store to get the ingredients!! LOL Thanks Chef John!!Brucenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87861740421441179942010-12-30T08:22:34.946-05:002010-12-30T08:22:34.946-05:00I made this last night - WOW! The flavors really ...I made this last night - WOW! The flavors really did explode and it was super simple to make. I already had Trader Joe's frozen scallops and they were delicious in this recipe. I thought the dressing was going to be spicier with the jalepeno, even without the seeds, but it's actually on the sweeter side with the rice wine vinegar.<br /><br />Thanks for teaching how to prepare scallops (I got the crust!) and how to prepare the oranges - very simple and elegant.<br /><br />This recipe is definitely a keeper for special occasions.<br /><br />Another awesome recipe from Chef John!Garyhttps://www.blogger.com/profile/06410181576690561840noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18270428267741736542010-10-17T11:45:27.071-04:002010-10-17T11:45:27.071-04:00Hey Chef!
I've been lurking on your site for a...Hey Chef!<br />I've been lurking on your site for a few weeks now, loving the videos, your recipes and your wit. I just wanted to let you know that I made these last night, the 2nd of 5 courses that we served and as much as everyone raved about the other dishes, this is THE ONE they all said they wanted more of. I bought fresh (the day before) Qualicum Bay Scallops - even though they were expensive (worked out to $2 per scallop), they were so worth it. Following your instructions, they turned out perfectly crusted and rather than shrink (which is what usually happens with the previously frozen ones), they almost seemed to get larger when they hit the fry pan. They were quite simply the best scallops any of us had ever had - fabulous. Only one problem and that is that now I'm ruined for anything but the best and won't every even consider those nasty brined and frozen ones. <br /><br />Thanks again - love the site<br /><br />JulieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89277734081979531232010-10-07T11:21:23.641-04:002010-10-07T11:21:23.641-04:00that just looks lovely!that just looks lovely!Ritahttps://www.blogger.com/profile/14183468214542658619noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24219446307948053932010-10-04T19:01:37.927-04:002010-10-04T19:01:37.927-04:00My anticipation and excitement for making this dis...My anticipation and excitement for making this dish was tempered somewhat by discovering that the local grocery store charges a LOT for the big scallops (and in brine). So I bought a bunch of the smaller ones and made shrimp and scallop linguine instead. It was still pretty tasty, and I still look forward to trying your recipe soon!Jaynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30319285902169392892010-10-02T20:07:15.588-04:002010-10-02T20:07:15.588-04:00Sort of like fish or shrimp... turns from transluc...Sort of like fish or shrimp... turns from translucent to almost white, but a little under is better than a little over!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5114525628730346672010-10-02T19:12:04.873-04:002010-10-02T19:12:04.873-04:00Chef John:
How to tell if the scallop is done?Chef John:<br />How to tell if the scallop is done?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26941636616682742512010-10-02T15:56:50.242-04:002010-10-02T15:56:50.242-04:00I'm new to your site and I'm already lovin...I'm new to your site and I'm already lovin' it. Thanks for the videos and extra simple explanations (what a soothing voice you have!!!) Well, thanks again...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70669383503155814862010-10-02T11:47:54.757-04:002010-10-02T11:47:54.757-04:00I like the new template. The fig picture made me ...I like the new template. The fig picture made me crave figs, but was <br />distracting. Yes, I'm an old fogey and like simple, uncluttered thing:)<br /><br />Oh, and orangy, jalapenoy, scallops - coming soon to my table.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48330941397552657412010-10-01T23:49:29.333-04:002010-10-01T23:49:29.333-04:00I went out and bought scallops in suspense of this...I went out and bought scallops in suspense of this videoChrishttps://www.blogger.com/profile/08490272657060363695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46368964109046131212010-10-01T22:06:32.110-04:002010-10-01T22:06:32.110-04:00So happy you posted this, can't wait to try it...So happy you posted this, can't wait to try it out! I am loving your recipies here, so is my family, thanks Chef John!Cheri Witmerhttps://www.blogger.com/profile/16535287421185388262noreply@blogger.com