tag:blogger.com,1999:blog-7173052990851751381.post5630077524170392674..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Seared Scallops with Orange and Jalapeno Dressing – Hot, But NotChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-7173052990851751381.post-11056356139949966282014-03-04T00:20:10.282-05:002014-03-04T00:20:10.282-05:00Chef John,
My father-in-law and I both share a lo...Chef John,<br /><br />My father-in-law and I both share a love of cooking, and he showed me your site earlier today. Saw this recipe and had everything for it at home other than the jalapenos. I stopped by the grocery store on the way home to grab some and tried this dish as a "date night" meal with my wife after the kiddos were in bed. I am HOOKED. Will definitely be trying more of your delicious food!<br /><br />My wife's favorite food is anything seafood with scallops being her favorite, so I'm always looking for new ways to cook them. Made this tonight as a main dish. I seared the scallops in coconut oil in my cast iron pan and put them on a bed of wilted spinach (seasoned with salt, coriander, and some orange zest I got before peeling the orange). She loved it. I didn't have enough scallops for both of us to have a main dish, so I did mine with a barrumundi filet I had in the freezer. That was amazing as well!<br /><br />Thanks so much!<br /><br />Matt NAnonymoushttps://www.blogger.com/profile/16754252390974735074noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51917072775630077922013-04-20T07:42:27.873-04:002013-04-20T07:42:27.873-04:00Chef John, this is another amazing recipe! Decided...Chef John, this is another amazing recipe! Decided to have the seared scallops as main dish. Sides included fresh green string beans, sautéed with olive oil, sea salt and splash of balsamic vinegar. And, creamy mashed potatoes pulled it all together. Thanks!!!<br />Quinton in NCAnonymoushttps://www.blogger.com/profile/14489213177277298295noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72295780569262159682013-03-08T17:47:10.738-05:002013-03-08T17:47:10.738-05:00Any suggestions for a side dish to go with these s...Any suggestions for a side dish to go with these scallops? Typically I would go with asparagus but not sure about asparagus standing up to the Asian flavors. Any thoughts? Thanks!<br /><br />StephanieStephanie Berghttps://www.blogger.com/profile/02237739205915549820noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35486959242316121472012-05-27T00:14:54.820-04:002012-05-27T00:14:54.820-04:00You can deglaze with a little water if you want.You can deglaze with a little water if you want.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50315338192374395912012-05-26T22:38:01.998-04:002012-05-26T22:38:01.998-04:00I love your site/recipes--thank you for helping me...I love your site/recipes--thank you for helping me learn how to cook, Chef! I made the scallops tonight--yum! Any tips on how best to clean up your pan after achieving this wonderful sear? Thank-you. :)Brooke M.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56749033084089113562012-04-13T09:19:10.762-04:002012-04-13T09:19:10.762-04:00Just one quick question, is a non-stick pan okay f...Just one quick question, is a non-stick pan okay for this?DKhttps://www.blogger.com/profile/03812134368287414311noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67180842773550206362011-02-26T17:44:06.146-05:002011-02-26T17:44:06.146-05:00Chef John, we just got through eating it and this ...Chef John, we just got through eating it and this dish was incredibly marvelous. I'm here to tell you, we LOVED, LOVED, LOVED it!! I've checked out other cooking websites over a period of time, but I keep going back to you because of the videos that are so informative and the way you present it. I'm learning so much from you. Thanks for all that you do, truly!!conishkeehttps://www.blogger.com/profile/09681755875756869061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10052223347024975052011-02-26T17:11:38.408-05:002011-02-26T17:11:38.408-05:00Hey Chef John, I am in the process right now of pr...Hey Chef John, I am in the process right now of preparing this dish and the jalapenos sauce mixture is amazing. Doubled the recipe because I added more than 4 scallops. My mouth is salivating because I can't wait until it's done. The pan is heating up. OMG, I will let you know what we think of this dish.conishkeehttps://www.blogger.com/profile/09681755875756869061noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59638584346298205792010-12-23T17:10:57.533-05:002010-12-23T17:10:57.533-05:00not sure, depends, I would call around first!not sure, depends, I would call around first!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82709426328332643422010-12-23T17:03:52.072-05:002010-12-23T17:03:52.072-05:00Hey Chef John, I would just like to say how amazin...Hey Chef John, I would just like to say how amazing your videos are! I can't wait to try this recipe, but were should I go to get day boat scallops? Are they at a normal grocery store or are they at seafood markets? Thank!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55962266560550040912010-12-09T09:40:04.337-05:002010-12-09T09:40:04.337-05:00Oops. Correction on my last comment. The second wo...Oops. Correction on my last comment. The second word to add to my riddle was "Fish" not "Seafood." If you use "seafood," you get a supplier from the east coast, not Seattle. At this point, I might as well just say that we buy them from novafish.com. Again, I'm not sure if they'll sell to the general public.Steven K.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47552718755227888602010-12-06T23:39:02.099-05:002010-12-06T23:39:02.099-05:00IQF or block frozen, the main thing is whether or ...IQF or block frozen, the main thing is whether or not they are packed in a solution containing a preservative (I believe it's trisodium phosphate). That preservative is what makes the scallops soak up moisture so that they steam rather than sear when you cook them.<br /><br />The product I use comes in 5lb packaging and is "block" frozen. They're frozen at sea, have no preservatives and sear up perfectly. The "block" is in 4 sections, so you can break it up and thaw out a smaller portion to use. With IQF, you can just thaw out exactly however many you want. <br /><br />If you were in Alaska, I'd sell you some. Strangely, even though they are an Alaskan product, the company we buy them from is based in Seattle. I don't want to post the name, because it would look like I'm advertising for them, which I'm not. We buy from them. However, the first part of their name is a four letter word for what they call an exploding star. The other part of the name is seafood. Lol. I have no idea if they sell directly to the general public. Some foodservice places will, some won't.Steven K.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25535906374702745022010-11-07T03:09:35.258-05:002010-11-07T03:09:35.258-05:00sorry, don't have a lot of IQF info! I've ...sorry, don't have a lot of IQF info! I've used it many times and generally been pleased.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56722108638577788792010-11-06T22:06:59.140-04:002010-11-06T22:06:59.140-04:00Chef John, I live in Seattle with pretty good acce...Chef John, I live in Seattle with pretty good access to fresh seafood. However, the scallops and shrimp we get are "IQF" which the seafood guy told me are "individually quick frozen." He told me they are better than dry packed, and there was no way to get them any other way. What's your feeling on IQF shellfish?Jamesnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2984239248853018592009-11-04T11:18:43.287-05:002009-11-04T11:18:43.287-05:00anon, don't mean to blow you off, but the next...anon, don't mean to blow you off, but the next few days are insanely busy, and I would have no idea where to start planning a complete menu for your family. <br /><br />There are just so many choices and combinations and I don't know their tastes, etc. Just browse though the recipes and choose what you like and I'm sure they'll love it!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59849214239928166152009-11-04T01:14:53.307-05:002009-11-04T01:14:53.307-05:00Here is my official Google addy Chef, thank you ev...Here is my official Google addy Chef, thank you ever so much again for all of your help. Much respect.ChefJasonhttps://www.blogger.com/profile/00686737582939382718noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55285915198815783022009-11-04T01:12:56.282-05:002009-11-04T01:12:56.282-05:00Chef John, well sir what can i say i stumbled upon...Chef John, well sir what can i say i stumbled upon you and your videos on youtube and i have to say sir i use them to practice daily. I am a Culinary Major and a diehard fan of yours i have a question regarding this very tasty and textured dish if i may sir. This is yes a great beginning course what would you recommend for a second, third and fourth (assuming i leave out a dessert or 5th course?) I really want to try this on my family for one of those sunday evening family dinners and wow them to death i would appreciate your assistance kind sir. If you already have recipes up on here just mention the course and the recipe and boom i will do the rest. Again thank you for the guidance and for the delicious education, much respect Chef from a hopefully future Chef.<br /><br />RegardsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91889043961643140372009-10-31T21:50:13.715-04:002009-10-31T21:50:13.715-04:00thanks!thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70971896084647978122009-10-31T21:47:27.187-04:002009-10-31T21:47:27.187-04:00wow, sear of the year right there. that had to pro...wow, sear of the year right there. that had to provide some next texture contrast. Great work and great photos.A. Rizzihttps://www.blogger.com/profile/12334784403812463788noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52395443755728782882009-10-30T09:37:24.624-04:002009-10-30T09:37:24.624-04:00Thank you for showing me how to sear scallops (I h...Thank you for showing me how to sear scallops (I have never been confident enough to use highest heat)<br />Used the recipe as described with following exceptions.<br />1) Did not have sambal, added some red pepper flakes.<br />2) Rice vinegar: Marukan Sodium & Sugar free.<br />3) Large Sea Scallops - sort of gooey looking.<br />4) Could only find Navel Oranges.<br /><br />Rinsed and dried the scallops and tried to sear a trial scallop but it stuck to the cast iron skillet so I lightly dusted the remaining scallops with flour just before searing them as you described and they behaved just as yours did in the demo. Result beautiful, delicious scallops but sauce was not sweet. Later tasted "Seasoned" rice vinegar and found it to be sweet and salty, it definitely would have corrected the taste.<br />I shall try it again this week.Tom Nelsonnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37018584857604750812009-10-28T12:36:09.154-04:002009-10-28T12:36:09.154-04:00i'm afraid i don't know of a non-chile sub...i'm afraid i don't know of a non-chile sub. u could try black pepper.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88754257386360104582009-10-28T06:36:18.176-04:002009-10-28T06:36:18.176-04:00Hey Chef John...
Your dishes are awesome and I am ...Hey Chef John...<br />Your dishes are awesome and I am really enjoying trying them when I get the chance to get in the kitchen. Just wondering if you can suggest a substitute for the jalapeno. My poor husband is allergic to any chilli - but I would love him to try scallops for the first time with the orange dressing - looks really tasty!<br />thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54065564514532435492009-10-28T00:20:12.379-04:002009-10-28T00:20:12.379-04:00I guess I wasn't clear: the CI recipe IS for c...I guess I wasn't clear: the CI recipe IS for crispy, pan-seared scallops. It starts with a short brine (to counteract the taste/texture of the 'wet' scallop), begins in olive oil, and is finished in a short butter bath/poaching. Not a lot of oil or butter is involved either way. They also give several recipes for sauces to accompany them, not one like yours, but they also sound pretty delicious. <br /><br />~ PJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64800215423361735842009-10-27T19:22:26.617-04:002009-10-27T19:22:26.617-04:00thanks, there is seasoned rice vin which has a lit...thanks, there is seasoned rice vin which has a little salt ans sugar in it, and plain. I use seasoned usually.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69741354551046656322009-10-27T18:42:57.476-04:002009-10-27T18:42:57.476-04:00Hi there! I'm new to your blog! I stumbled ont...Hi there! I'm new to your blog! I stumbled onto your farmer's cheese video and am a new fan.<br /><br />Lovely video. This looks gorgeous. I look forward to trying it. You mention that your rice vinegar was flavored a bit? Do you mind elaborating on that? It doesn't sound critical to the dressing you put together here, is it?<br /><br />Thanks!e:pp:ikhttps://www.blogger.com/profile/13236101318520124971noreply@blogger.com