Chef Judi’s Dish – 6/16
>>> about the scallops show us what to do. >>> first things first, our fresh scallops have a little bit of a muscle on the side. you want to take that off. >> you got to take it off. >> it gets tough when you’re cooking. you don’t want to serve that to your family members. >> we are going to despice it. you can leave that off if you don’t want any spice, but it does add a depth of flavor to the scallop. we have a pan out there. >> is this flour. >> this is all purpose flour. >> all purpose flour and olive oil. >> just a little bit of vegetable oil. >> vegetable oil, okay. >> that is what you want to hear the little sizzle right there. >> i hear it and you notice if it gets hot, you pull it right off the heat. >> you have it on high heat. >> yep, it got a little hot so we took it off of there. what we’re going to do next is put together our vinaigrette for the cha shallots. lelemon zest,
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