Chef Judi’s Dish – 2/24

Chef Judi’s Dish – 2/24
>>> all right. they’re already lining up outside the door, judi, ready to bust down the doors and grab the forks. >> they are. d then we darn well better get cooking, sir. >> go for it. >> just a teeny bit of canola oil in a very, very hot pan. now, john, look how i’ve laid out these enormous scallops on a paper towel. you want to make sure that you get rid of any liquid, that scallop melt that we call it because that will give you the better sear. now, check your scallops. if they have the muscle, you just pull that off. what that muscle is is just the tendon. it’s very, very tough. it’s not going to loosen up so we don’t want to cook with it. okay? >> kind of the equivalent of a beard on an oyster. >> exactly. sometimes it’s not as noticeable color wise, this one was a little bit lighter, but if you just take a peek you’ll be able to see it and pull it right off. now, this dish is all



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