March 18, 2024 • 25 mins
Tyler and Wells are back to answer viewers' questions, and today, it's all about scallops!
Tyler has step-by-step instructions on how to cook scallops, including the importance of draining, how to get the gorgeous caramelization, how to avoid rubbery scallops, and why he likes to cook them only on one side!
Plus, recipes for bacon-wrapped scallops with Calabrian chili aioli and seared scallops with cauliflower and caper-raisin sauce! The only problem you might encounter. . . becoming shell-fish and not wanting to share!
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams and iHeartRadio podcast. Well, welcome into another
episode of Two Dudes in the Kitchen. It's Wells Adams
and Tyler Florence hanging out with you early in the week.
Speaker 1 (00:12):
Tyler.
Speaker 2 (00:12):
That means we're answering some listener questions today.
Speaker 1 (00:15):
Yeah, what's up, my brother? How are you?
Speaker 2 (00:17):
I'm doing good. I haven't had a haircut in a
very long time.
Speaker 1 (00:20):
So let me let me tell you this. You're always
like full beanie. That's not crazy, dude, look at that.
Speaker 2 (00:25):
I know, but I can like pull it all the
way down to my nose like that.
Speaker 1 (00:30):
Yeah.
Speaker 2 (00:31):
Yeah, yeah, So we're gonna go full beanie right now.
Speaker 1 (00:34):
There you go, man, cover that up, no problem. Well, good,
how you doing. I'm good, I'm good, really good man. Nice.
Speaker 2 (00:39):
Okay, let's get into today's episode. But we've got a
listener question that comes from Al the Pie. He wrote
and asked, can we talk scallops? I need something other
than lemon garlic scallops, which I think this is a
very good question. We talk a lot about, you know,
steaks on the show, but we don't talk a lot
of sea food. Now, I was wondering before we answer
(01:02):
the question, is seafood big at your restaurants?
Speaker 1 (01:05):
My gosh, is seafood big? You've had our dover soul
that I do that for you.
Speaker 2 (01:09):
Last Yes, and then the way that you like de
boned it in front of us was very impressive special.
Speaker 1 (01:16):
Yeah, it was very special. Gosh do I love seafood.
As a matter of fact, we are on the one
yard line. I'm super excited. I'm not going to jinx it,
but we have a real fun press release. I may
drop it live here next week. I'm a podcast because
I think that's what people come for. But we're doing
a seafood restaurant right here in San Francisco. Hey, Yes,
gosh do I love seafood. I think seafood to me
(01:39):
is so incredibly special. And then then you start talking
about what's your favorite seafood? Go, I love salmon. Yeah,
I love tuna. I love sushi. I mean, if I
had to really push come to shove, if I had
one last thing on planet Earth that I couldn't in
your one last meal, yeah, it might be that or
big stake. I don't know. It's kind of like, yeah,
but I really really love seafood, and then you start
(02:01):
to kind of go, Okay, what's your favorite fish? And
I think scallops. It got to be top five, top three.
I love it. I love scallops. I love them all
out of the bucket. I mean, like a scallop crudo.
You eat them raw, especially if they're really really fresh. Right,
And we can put up into all this stuff too,
and I took some notes. I got some really good
(02:21):
ideas for an appetizer, like a bigger scalp appetizer, which
I think could be kind of fun. And then also
some other flavor profiles that aren't like garlic and lemon,
white wine butter, which is delicious because I think it
matches up with the sugar. The scallop scalps are very sweet,
which is really nice. A little bit of history on
so a scallop is a five album right, like a
(02:42):
clam or like an oyster. The shell is much more
fragile than an oyster or a clam. Interesting, and the
only bivalve that can really swim. Most pie valves, like
clams or oysters, Clams burrow in the sand, and then
oysters kind of cling onto rocks in intercoastal tidal pools.
But scalops swim right, So they have a really strong
(03:04):
abductor muscle, which is basically the meat of the scalop itself.
That's what opens and closes the shell. They can they
can suck in water and squeeze it out really fast,
and that that motion cause allows them to swim away
from predators because there's something I would only imagine. Scalps
are kind of sitting ducks to lots of things that
(03:25):
want to eat them, including me, and so they can swim.
They also have over like two hundred eyeballs. Interesting, yep,
So they can never really fully close their shells like
an oyster and a clam could, So they kind of
have this thing where they're always kind of breathing a
little bit. So they have these like two hundred almost
like tentacle periscope eyeballs stick out of the shell. They're
(03:48):
kind of really really freaky looking if you've ever seen
not the scallop sort of chunk that you get to
see at the grocery store, but if you ever go
to a like an aquarium someplace, you know Monterey Bay Aquarium,
they've got like snaps and tanks and stuff like that.
But they're so weird looking. They look like aliens. But
my gosh, are they delicious? Yeah? Yeah, okay, So so scalps.
(04:08):
And now one of my favorite ways I've ever had
scalps in my entire life. We were in the Long
Island Sound and we were filming with Food Network way
back in the day, and they were working on this
new program where they were reseeding the Long Island Bay
with scallops, which is sort of a traditional historical, you know,
animal that was harvested out of there, and they were
trying to build back populations, so they were seeding scallops
(04:32):
all over the place. And so we did this whole
story with Food Network and we threw on waiters. We
went into the water and we scooped up big buckets
of mud dumped into these tanks and then washed it
out and all these pretty scalps were in there, and
then we gave them. We cleaned them up really really well.
And these fishermen, because theres just like old school Long Island,
you know, Billy Joel kind of dudes and his way
(04:53):
to cook scallops, and these were base scallops. There are
small ones, right, They would put them on a plate,
wrap it up in plat, and they would pop it
in the microwave and just steam them. Whoa, right, and
the shells would pop open, and then you just squeeze
some limit over top of it. And I'm my gosh,
with those delicious nine.
Speaker 2 (05:11):
It's cheating a little bit.
Speaker 1 (05:13):
Well heat is heat, right. Well, it's actually really kind
of interesting too, because like if you didn't put anything
on the plate, they would sort of steam on their
own juice. And I think that's that was kind of fire.
I mean, it was really delicious. Yeah. So then you've
got big scallops, right, So you got sea scallops and
got base scallops. So the big scalops are our sea scalops,
and then the super premium scallops are called diver scallops. Yeah,
(05:34):
and those are the most ego ecologically sound thing to do,
because sometimes and I don't know if this it feels
like a really old fish in practice, but they would
take these sleds, these and they would drag the sled
on the ocean floor and just to churn up the
mud and everything they got kicked up from that would
(05:54):
get caught in a net and with that they would
just destroy ecosystems, and and uh, you know title tidle
poles and kinds of stuff. Now diver scallops. You literally
got a dude in a diver suit going into the
water and then just you know, harvesting these things, these
things themselves and put them into a bag and bring
them up and then selling them to restaurants and stuff
(06:15):
like that, and those get really really big, and then
then you kind of jump into sizes of scallops. So
at the restaurant, we serve U tens, which means there's
under ten scallops to a pound. So these are the
big boys, okay, and at so they are about three
to two and a half to three ounces a piece.
They're meaty, chunky, beautiful pieces. So the and the scalp
(06:37):
dish that we have on the menu right now, which
is sort of like a late spring thing, has a
truffle potatoes and a leak fondou and really really pretty
super delicious, and and so there's three scallops on that
as a portion. So I think those are really really nice.
Now when it comes to cooking scalops, if you go
to the grocery store and you see scalops nine times
(06:58):
out of ten. Unless they say they've never been frozen,
they're probably frozen.
Speaker 3 (07:02):
Okay, which is okay, they're not gonna be awesome because
when we buy scalps, we buy divers scallops that have
been dry packed, which means they've never seen water and
they've never been frozen.
Speaker 1 (07:14):
Right. But when you get frozen scalps, what happens to
them is it disrupts the cell structure. And this comes
with most seafood. So if you buy like frozen cod
or frozen halibit or whatever it is, it never really
sears very well because it starts leaching out all of
its moisture the second you want to heat it up. Right,
And again, these aren't bad. You know they're gonna taste
(07:34):
really great. They're not as good as what you're gonna
get at a nice restaurant, but they're perfect for what
you want to do at home. Okay, So when you
get them, you want to make sure because even if
they're a little icy, I guess you can wash them
off if you want to. I wouldn't just because I
don't want any more water on top of them. I'm
gonna try to get the water out. The best thing
to do is to let them slack. And what I
(07:56):
mean by that is to let them thaw out kind
of at room temperature, because they're still gonna be cold, right,
because we're not leaving these out all day. We're leaving
these out for like an hour or so, and you
want to leave them out on a paper towel and
let them drink. Okay, so if if they're frozen, and
then you've got the bag and in the bottom of
the bag there's like a little bit of like, you know,
(08:17):
bluish liquid or whatever it is, right, they're they're just
they're they're starting to weep and it's it's okay again.
They're still gonna taste delicious. Take them home, put them
on a paper towel, let them dry really really well.
You want them to be bone dry on the surface
when you go to sear them and go to cook them. Right,
if they feel wet, they're gonna steam in the pan
(08:37):
and you're never getting to get that really beautiful golden crust.
You're never gonna get that gorgeous caramelization. And that's kind
of what you're looking for with a really pretty gorgeous
scallop dish, because scallops contain a tremendous amount of sugar.
Scallops are really sweet and they take fantastic So so
you want to you want to. You want them as
dry as possible.
Speaker 2 (08:57):
Should you pat them dry with like a paper towel?
Speaker 1 (08:59):
Yeah, bottom and top? Good call, right, So you put
the scalps on a paper towel, let them drink, take
a top paper towel, dab them as dry as possible,
season with just salt. Don't needty pepper right now, but
just salt. And then you want to get a big pan.
Don't overcrowd your pan because you're trying to like eliminate
any steam opportunity. You want the protein to begin to
caramelize the second it hits the pan, the second it
(09:20):
hits the fat. Okay, so big large, I would even
go nonstick, right, large, nonstick pan, extra version olive oil,
maybe even fifty to fifty olive oil and butter. Right,
and then let that bring up come up to a
slight smoke. And then take your scallops and drop them
in very very carefully. And now I like to cook
scalps just on one side.
Speaker 2 (09:39):
Why is that?
Speaker 1 (09:40):
Because I love the contrast between sort of crispy and blubbery.
It's always like a really very elegant way to cook fish. Interesting, well,
because when scallops get overcook their very rubbery, and I
don't think wally delicious, right, I mean you've had scallop sushi. Yeah, right,
so you can eat them all right, you could literally
eat them. And because at our restaurant right now on
(10:03):
our plot, the Mare, which is our big seafood tower thing,
one of the small little micro dishes is a scallop
crudo and it's delicious. We serve with a miso mayo
and Asian pear chili crisp and it's just outstanding, really good,
very candy, nice toothiness to them. I think that's really
good and then nice. So you want to see them
until they get nice and caramelized. Now, do you have
(10:26):
a fish Bachelor? Buy any chance? A couple pos? You
got it, so it's real thin. It's got the little
up thing fish Bachelor. So, folks listening to the podcast,
if you don't have one, just go on Amazon and
just type in fish Batchela. You're going to see a
tool that looks really professional. That's exactly what I'm talking about.
They're about ten twelve bucks. Sometimes they get a little
more expensive. They're no more than twenty Put one in
(10:49):
your cart and then ship it home to you, and
that's that will be your new favorite spatula that you
use because it's got that real thin lip on it
and get under things, specifically with scalop. So I wouldn't
use a tong with scallops. I would just use a
spatula just to kind of get under it, because I wouldn't.
You don't want to squeeze it, right and and so
so you want to see it and then and again
(11:11):
a real nice caramelization on one side. And then the
heat the way the heat is starting to pull through
the scallop, the underside, the side that's not being seared,
is still being cooked. It's just kind of cooking, cooking
slowly as the heat's beginning to pull through. And then
what you're going to get is this fabulous contrast between
crispy and globe.
Speaker 2 (11:30):
Right now, are you putting a top on this pan
to aid in the cooking or no steaming?
Speaker 1 (11:36):
No steaming searing only right, So if you if you
hold in that heat, they're gonna begin to steam and
then that's where they're gonna turn to.
Speaker 2 (11:43):
Rubber, got it?
Speaker 1 (11:44):
Okay, So a really really nice seer on one side,
and then and then by the time you have this nice, big,
kind of golden brown crown on top of your gorgeous,
perfect scallops, they're going to be just cooked in a
very professional way, just cooked on the bottom, and that
contrast is going to be money. It's gonna be so
(12:04):
incredibly delicious. Okay, Now, put those on a paper towel,
hit them with some lemon, you want some acid on
top of that, and then that's how you cook a scalp.
Okay now, now, so they answer to our questions sometimes.
What I like about these these early week podcasts as
we kind of out and really kind of get into
the one oh one hardcore one on one, how what's
(12:25):
the basics? Right? Yeah, then we can start to flex
on some flavor profiles.
Speaker 2 (12:30):
Now, hold on before we get into that. In terms
of temperature, are using a like a meat thermometer on
this or is it just when you get that golden
brown you're good?
Speaker 1 (12:39):
Yeah, I think you're good. I mean, but if to
go really super scientific on it, I think you like
no more than like one hundred and one hundred and
ten degrees. I don't. I wouldn't take it up to
one thirty. It's not a piece of chicken. Right, They're
very delicate. If anytn't that, they're just gonna turn thet
rubber bands. Yeah, okay, not particularly delicious. Now let's talk
about I had Matt Masara or big shout out to Matt,
(13:01):
my corporate colinary director. He pulled up this new recipe
that we have in my new cookbook called American Grill,
which is coming out in May. Super pumps. Now this
I cook this outside on the grill. Okay, So this
is bacon wrapped scallops with Colabrian chili. Aoly, And this
is an appetitle. You like that.
Speaker 2 (13:20):
I love Calabrian chili.
Speaker 1 (13:23):
Me too. Now, now there's there's a couple of fun
bits on this because we take the big scallops and
again these are utens, these are big fatties. And and
then this is kind of what I like to call
a stab and grab appetizer. Like you put it on
a big platter, you serve it with some little cocktail forks,
you stab it, you dip in a little aoli little
donkey do, and then you grabdunky do you stab it
(13:43):
and then you grab it. Okay, yeah, okay, there you go.
You got the head, bob, what do you do? Stab it?
There go, there you go. Okay, so we're gonna take that.
We're gonna take a big strip of bacon. You're gonna
cut it in half. Okay, one whole strip of bacon
is gonna overshadow a scallop and it's gonna be too thick. Okay,
So you want to wrap the bacon around the scalp.
Then you want to take a toothpick and then and
(14:04):
then sort of sinch the sinch the seam of the
baker itself. Okay. Now, so you're gonna do you know,
twelve of these, fifteen of these, twenty of these, whatever
you want, depending how many people are coming over all
right now in the recipe, I've got you here because
I'm actually looking at it right now. The the the
colabriy and chili aly is kind of is from scratch.
So that's egg yo, kosher salt, dijon, mustard, lemon juice,
(14:28):
uh jarred Calabrian chilies, which are beautifully fermented Southern Itellian chilies,
which are really amazing. And then you're gonna blend this
up and you're gonna make an ali. I think you
can do the same thing with like really good CuPy mayonnaise,
which is Japanese mail, which I love. Colman's mayonnaise is
really great. I think you can always you know, church
that up a lot which sort of like smashed up
claberrying chilies, and make something nice of this and then
(14:49):
what we do so take the scalps. Now. I like
that this is kind of a fun summertime thing. I
know it's starting, it's starting to get warm. I mean
it's still raining like crazy out today, but I feel
like we're turning the corner weatherwise. I feel like we are.
Speaker 2 (15:02):
Yeah, I hope we are.
Speaker 1 (15:04):
Not open the seer Nevadas, which you got ten feet
of snow last weekend. But I think we're in the
mid sixties here in northern California, So I think we're
turning the corner. But anyway, so if you start thinking
about this, so what I like to do is I
like to take a cast iron pan, lodge cast iron pan.
If you happen to have one of those large plancha
cast iron pans, or some people call it a pancake pan,
(15:26):
that lodge makes. If you got one of the us
we do perfect, So put that on the grill, right
and let that get nice and hot. Okay, okay. And
then so what I like to do is take the scallops again.
Even if you get the real, real nice ones, right,
the ones that are dry packed, you still want to
dry them off on a paper towel. Yeah, okay, so
those get seared really really well. Or if you've got
(15:47):
a cast iron pan with a side and a handle
on it, these are great too, but you want like
a really good hot metal surface that's going to hold
onto the heat because that's going to give you some
fantastic camelization. Got it. So then what I like to do,
you like, take the scallops, drop them on the presentation side, okay.
And then also what we like to do is take
some fresh sage leaves. And then if any of my
(16:09):
cooks are listening, they know exactly what I'm talking about.
But I'd like them long articulated pieces. So that's the
leaf and the stem, the whole thing from a garder standpoint.
So then you go throw like so you're searing the
scalops with the bacon, you're gonna throw in you know,
six to ten beautiful whole sage leaves.
Speaker 2 (16:26):
Are we throwing butter and oilive oil in this as well?
Speaker 1 (16:30):
Or oil? Yeah? We all we got bacon fat coming
off of the scalp. Yeah, so you don't necessarily need
it need it, but sure a little bit of a
not buttered but olive what screaming hot? Okay, So you're
gonna sear the scalop and then for this particular, because
we want to make sure the bacon gets kind of cooked.
We're gonna cook this on one side and then we're
gonna cook it on the other.
Speaker 2 (16:47):
Okay, Okay, So the bacon is going over the top
and the bottom of it, Yeah, you gotta run the side.
Speaker 1 (16:52):
Of it around, the side of it around.
Speaker 2 (16:54):
Okay, So are you putting the bacon on the scalp
on its side so the bacon's actually hitting the pan?
Speaker 1 (17:01):
Yep. So so yeah, to take pair of tongs and
this is kind of going against what I said a
second ago, but this is respect. So you take par
of toongs and kind of flip them over and hold
the hold the bacon and just make sure you get
a nice little pretty color on it. Mm hmm. Okay,
So then so then uh so then right before you
serve them. So this kind of feels very like southern
Italy in a way, maybe even sort of Calitalia if
(17:23):
we had to describe it, especially with the sage, because
it kind of feels very California. A nice, big, fresh,
delicious orange.
Speaker 2 (17:30):
Oh okay, and cut.
Speaker 1 (17:31):
That in half. And then so take off the sage
leaves because you want to keep those nice and crispy.
But then I'll finish the scallops right with a nice
big squeeze of fresh orange juice, fresh squeeze oranges.
Speaker 2 (17:41):
And what does that do?
Speaker 1 (17:42):
I just kind of get it's it's a it's a
lovely flavor profile again, you know, sort of a nice
different flavor profile. Our our guest today guest question asker
Guy uh wanted a different recipe than lemon. So this
one calls for orange. This reason I kind of pulled.
I think it's nice. So you squeeze the orange on
top of that, and it's a nice freshness. Citrus goes
(18:04):
really really great with scallops. Yeah, okay, So then scalps
are going to come out. Those are going to go
on a big large platter, you know, with and they're
gonna be nice and glazy with the orange shoes because
that's going to reduce down a little bit too. And
then this Calabrian chili aoli for a little donkey do. Now,
I'm going to take the whole recipe and we're going
to post this on two dudes in a kitchen Instagram.
Love it. You guys can read it and see it.
(18:26):
The recipe for the aoli is from scratch, So you're
making a manaise from scratch in a blunder with yolks
and da da da. Don't let that scare you, because
as long as you can get fermented Calabria and chili's,
you can sort of church up some homemade man or
some store bought mayonnaise. Yeah, it's just as good. Yeah.
Speaker 2 (18:42):
Life is already tough. We don't need to make it
any tougher.
Speaker 1 (18:44):
Sure, and listen, I was asking if you want the hardway,
do you want the easy way? Yeah? Sometimes the hardway's better,
to be honest with you, and it's not that hard.
It's certainly not hard for me, but I mean I
think for a lot of people it might feel kind
of a challenge. But anyway, that's a really fabulous appetizer.
So you put that onto applytter on a table with
you know, next to a nice big bucket of rose, right,
(19:08):
might really kind of nice, chilled sylvieum blanc, that might
be kind of nice. I think some champagne would be
really nice as a service piece with that, that would be
really great. And then serve it will little cocktail forks
and literally you just you just stab the scallop, dip
it into the mayonnaise. Scallops and mayonnaise are best friends,
(19:29):
by the way, best friends. Yeah, and then you can
either put it onto a cocktail plate or if you
like me and probably like you, probably like me and
you you're just gonna stick the whole thing in your mouth. Yeah, yeah,
just one bite, take it down like a man.
Speaker 2 (19:44):
Now here's my question, because because you know, when I've
cooked scalps, they cook, they could cook relatively fast, and
what you were saying earlier, you don't want to overhook
them because they'll get rubbery. With the whole bacon thing.
Sometimes it takes a while for bacon to really get
cooked looked. And I guess I'm concerned with riding that
fine line between perfectly cooked scallops and also perfect cooked
(20:08):
bacon or like rubbery kind of like uncooked bacon. Does
that make sense?
Speaker 1 (20:13):
Yeah, and it's the reason you want to use a
half a strip of bacon and not a whole strip
of bacon. But yeah, thick for sure, it's going to
peel off. And it's too it's too much bacon.
Speaker 2 (20:22):
So when you say half a thing of bacon, are
you cutting it like if it was long ways? You
cut it in half? Are you cutting it like down
the median?
Speaker 1 (20:30):
No? No, no, you cut it yeah, straight through the middle.
Uh limb Right. So so you so you got your ship,
check me out, you got my Yeah, we're doing this
over a zoom call. So those are listening four inches
or so, yeah, exactly, and you want to cut that half?
So you got maybe a two and a half inch piece, yeah,
which is just enough to wrap around the scalp, and
you pierce it with a.
Speaker 2 (20:49):
Two got it?
Speaker 1 (20:50):
Got it?
Speaker 2 (20:50):
Cut it? Okay, that sounds delicious. I did not see
the orange coming in there, but I really do love it.
And Calabrian chili aoli sounds fire.
Speaker 1 (21:03):
Okay. Now let's talk about a couple of other flavor profiles
which are really really nice. Right, Okay, So cauliflower, raisin
and caper. Yep, and again you could throw in a
little bit of chili flake in that. That's a really
nice flavor profile. So we want to go back to
the original version of searing the scallops and then put
them onto a paper towel, let him drain, keep them warm.
So in your hot pan that you just seared the
(21:25):
scallops in, you can throw in roasted cauliflower florettes. You
can throw in drained capers and raisins, a little bit
of fresh olive oil and chili flake and start to
warm that up and pour that over the scallops. That's
delicious with a risotto, that's delicious with mashed potatoes. Raisin,
caper and cauliflower is one of my favorite combinations with scallops,
(21:49):
and that goes back to John George Vagershon in New
York City. JG. Everybody called him he invented this. He
did the raisin caper emulsion, something really super fancy back
in like the early two thousands. I never forgot it.
One of my favorite recipes and one of my favorite
favorite flavor combinations. So scallops, cauliflower, raisin and caper banging
a little bit of chili flake boom. Okay in the summertime.
(22:11):
Cream corn, bacon, tomato, and basil, another fantastic flavor profile
to match up with scallops. That's really nice. So taking
whole corn, roasting it first in the ovens was nice
and cooked and very sweet. Taking it off the cob,
you know, starting off from the saute pan, you're cann
Add a little bit of a little fresh garlic, a
little bit of olive oil, fresh thyme, fresh marjoram. Add
(22:33):
the corn to that. Add a little bit of heavy cream,
I little black pepper, little parmesan. All right, let that
start to cook down where it's nice and creamy. Cream corn. Yeah,
and then you know blisterard roasted tomatoes, you know, rendered
bacon lar Don's. That's a fantastic flavor profile with scallops.
And then also and I talked about the scallop crudo,
which is really really nice. So you can take it.
(22:54):
You get super fresh, sushi quality scallops, you can take
them and slice them. Then you can match it up
with a bunch of off citrus is really great. You know,
cucumber is really nice with scallops. It's a nice flavor profile.
But like I said, at Miller and Lux right now
on the plot to mar their scallops with a Miso
mayo or miso. Yeah, it's like Miso mayo and Asian
(23:15):
pear chili crisp. Just it's just got it's got all
the all the flavors, man, big mommy bomb sugar from
the Asian pear, nice crispy texture, and chili heat from
the Asian chili crisp dulicious okay man, and then the
last one, which is really kind of cool. So this
is again we're gonna kick this up and not right.
So like if you just had a really silky potato
(23:35):
puree mm hmm okay, and then you sear the scallops
and you know, and you know, sometimes you can go
to the grocery store and you can buy Dimi glass.
You know, I'm talking about the Yeah, in the meat
section of a grocery store. Sometimes they'll have I can't
remember the name brand, but they'll have these little tabs
of of just reduced veal stock. So it's like Dimi gloss. Right,
(23:55):
excuse me, So sear the scalps, take them out, add
add Demi glass to this green peppercorns, right, a little
bit of brandy ooh, and heavy cream scallops al puave
al puav ba ba boom man.
Speaker 2 (24:13):
All right, well now I want some scallops.
Speaker 1 (24:14):
Right, So, scallops are the food of the gods. It's
so delicious, nice sugar. And then they kind of match
up with with you know, spicy flavor profiles that really
match up with citrus flavor profiles. There's so much you
can do with it. I think they're great. If you've
ever like been scared of scallops and listen, hit me
up on direct message on Instagram and you've got a
really good, honest question, I'll write you back. You know
(24:37):
what I mean, tucking in the middle of something. I
talk to people all the time, so you've always got
a chef and a Sieux chef in your corner and
I'm happy to walk you through anything.
Speaker 2 (24:44):
Yeah, And if that doesn't work, you can always obviously
send dms to two dudes in a kitchen on Instagram.
Keep those questions coming, and you can also send audio
message there as well. If you see a new trend
on the web that we need to talk about, please
send that in as well. We're here to educate or
debunk whatever you got, so let's keep seeing those dms
come and as always, follow us at Two Dudes in
a Kitchen on Insta, also on TikTok. We're coming back
(25:06):
on Thursday with host Kelly Rizzo, the multi media and
rocker chick personality behind Eat Travel Rock. Kelly has been
very public about her loss of her late husband, Bob Saggett.
She now has a podcast named Comfort Food with Kelly Rizzo,
featuring one on one interviews with celebrity guest ishing on
(25:26):
grief and life's lessons while enjoying the guest's favorite comfort food.
You're not gonna want to miss this conversation. It's coming
up on Thursday. It's gonna be a good one. Please
tune in, Tyler as always, it's been a pleasure and
now I'm gonna go eat some scalps. See you guys,
all right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
us a review and leave us five stars.
Speaker 1 (25:48):
We'll take that and we'll see you guys next time.
Speaker 2 (25:50):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams and iHeartRadio podcast. Well, welcome into another
episode of Two Dudes in the Kitchen. It's Wells Adams
and Tyler Florence hanging out with you early in the week.
Speaker 1 (00:12):
Tyler.
Speaker 2 (00:12):
That means we're answering some listener questions today.
Speaker 1 (00:15):
Yeah, what's up, my brother? How are you?
Speaker 2 (00:17):
I'm doing good. I haven't had a haircut in a
very long time.
Speaker 1 (00:20):
So let me let me tell you this. You're always
like full beanie. That's not crazy, dude, look at that.
Speaker 2 (00:25):
I know, but I can like pull it all the
way down to my nose like that.
Speaker 1 (00:30):
Yeah.
Speaker 2 (00:31):
Yeah, yeah, So we're gonna go full beanie right now.
Speaker 1 (00:34):
There you go, man, cover that up, no problem. Well, good,
how you doing. I'm good, I'm good, really good man. Nice.
Speaker 2 (00:39):
Okay, let's get into today's episode. But we've got a
listener question that comes from Al the Pie. He wrote
and asked, can we talk scallops? I need something other
than lemon garlic scallops, which I think this is a
very good question. We talk a lot about, you know,
steaks on the show, but we don't talk a lot
of sea food. Now, I was wondering before we answer
(01:02):
the question, is seafood big at your restaurants?
Speaker 1 (01:05):
My gosh, is seafood big? You've had our dover soul
that I do that for you.
Speaker 2 (01:09):
Last Yes, and then the way that you like de
boned it in front of us was very impressive special.
Speaker 1 (01:16):
Yeah, it was very special. Gosh do I love seafood.
As a matter of fact, we are on the one
yard line. I'm super excited. I'm not going to jinx it,
but we have a real fun press release. I may
drop it live here next week. I'm a podcast because
I think that's what people come for. But we're doing
a seafood restaurant right here in San Francisco. Hey, Yes,
gosh do I love seafood. I think seafood to me
(01:39):
is so incredibly special. And then then you start talking
about what's your favorite seafood? Go, I love salmon. Yeah,
I love tuna. I love sushi. I mean, if I
had to really push come to shove, if I had
one last thing on planet Earth that I couldn't in
your one last meal, yeah, it might be that or
big stake. I don't know. It's kind of like, yeah,
but I really really love seafood, and then you start
(02:01):
to kind of go, Okay, what's your favorite fish? And
I think scallops. It got to be top five, top three.
I love it. I love scallops. I love them all
out of the bucket. I mean, like a scallop crudo.
You eat them raw, especially if they're really really fresh. Right,
And we can put up into all this stuff too,
and I took some notes. I got some really good
(02:21):
ideas for an appetizer, like a bigger scalp appetizer, which
I think could be kind of fun. And then also
some other flavor profiles that aren't like garlic and lemon,
white wine butter, which is delicious because I think it
matches up with the sugar. The scallop scalps are very sweet,
which is really nice. A little bit of history on
so a scallop is a five album right, like a
(02:42):
clam or like an oyster. The shell is much more
fragile than an oyster or a clam. Interesting, and the
only bivalve that can really swim. Most pie valves, like
clams or oysters, Clams burrow in the sand, and then
oysters kind of cling onto rocks in intercoastal tidal pools.
But scalops swim right, So they have a really strong
(03:04):
abductor muscle, which is basically the meat of the scalop itself.
That's what opens and closes the shell. They can they
can suck in water and squeeze it out really fast,
and that that motion cause allows them to swim away
from predators because there's something I would only imagine. Scalps
are kind of sitting ducks to lots of things that
(03:25):
want to eat them, including me, and so they can swim.
They also have over like two hundred eyeballs. Interesting, yep,
So they can never really fully close their shells like
an oyster and a clam could, So they kind of
have this thing where they're always kind of breathing a
little bit. So they have these like two hundred almost
like tentacle periscope eyeballs stick out of the shell. They're
(03:48):
kind of really really freaky looking if you've ever seen
not the scallop sort of chunk that you get to
see at the grocery store, but if you ever go
to a like an aquarium someplace, you know Monterey Bay Aquarium,
they've got like snaps and tanks and stuff like that.
But they're so weird looking. They look like aliens. But
my gosh, are they delicious? Yeah? Yeah, okay, So so scalps.
(04:08):
And now one of my favorite ways I've ever had
scalps in my entire life. We were in the Long
Island Sound and we were filming with Food Network way
back in the day, and they were working on this
new program where they were reseeding the Long Island Bay
with scallops, which is sort of a traditional historical, you know,
animal that was harvested out of there, and they were
trying to build back populations, so they were seeding scallops
(04:32):
all over the place. And so we did this whole
story with Food Network and we threw on waiters. We
went into the water and we scooped up big buckets
of mud dumped into these tanks and then washed it
out and all these pretty scalps were in there, and
then we gave them. We cleaned them up really really well.
And these fishermen, because theres just like old school Long Island,
you know, Billy Joel kind of dudes and his way
(04:53):
to cook scallops, and these were base scallops. There are
small ones, right, They would put them on a plate,
wrap it up in plat, and they would pop it
in the microwave and just steam them. Whoa, right, and
the shells would pop open, and then you just squeeze
some limit over top of it. And I'm my gosh,
with those delicious nine.
Speaker 2 (05:11):
It's cheating a little bit.
Speaker 1 (05:13):
Well heat is heat, right. Well, it's actually really kind
of interesting too, because like if you didn't put anything
on the plate, they would sort of steam on their
own juice. And I think that's that was kind of fire.
I mean, it was really delicious. Yeah. So then you've
got big scallops, right, So you got sea scallops and
got base scallops. So the big scalops are our sea scalops,
and then the super premium scallops are called diver scallops. Yeah,
(05:34):
and those are the most ego ecologically sound thing to do,
because sometimes and I don't know if this it feels
like a really old fish in practice, but they would
take these sleds, these and they would drag the sled
on the ocean floor and just to churn up the
mud and everything they got kicked up from that would
(05:54):
get caught in a net and with that they would
just destroy ecosystems, and and uh, you know title tidle
poles and kinds of stuff. Now diver scallops. You literally
got a dude in a diver suit going into the
water and then just you know, harvesting these things, these
things themselves and put them into a bag and bring
them up and then selling them to restaurants and stuff
(06:15):
like that, and those get really really big, and then
then you kind of jump into sizes of scallops. So
at the restaurant, we serve U tens, which means there's
under ten scallops to a pound. So these are the
big boys, okay, and at so they are about three
to two and a half to three ounces a piece.
They're meaty, chunky, beautiful pieces. So the and the scalp
(06:37):
dish that we have on the menu right now, which
is sort of like a late spring thing, has a
truffle potatoes and a leak fondou and really really pretty
super delicious, and and so there's three scallops on that
as a portion. So I think those are really really nice.
Now when it comes to cooking scalops, if you go
to the grocery store and you see scalops nine times
(06:58):
out of ten. Unless they say they've never been frozen,
they're probably frozen.
Speaker 3 (07:02):
Okay, which is okay, they're not gonna be awesome because
when we buy scalps, we buy divers scallops that have
been dry packed, which means they've never seen water and
they've never been frozen.
Speaker 1 (07:14):
Right. But when you get frozen scalps, what happens to
them is it disrupts the cell structure. And this comes
with most seafood. So if you buy like frozen cod
or frozen halibit or whatever it is, it never really
sears very well because it starts leaching out all of
its moisture the second you want to heat it up. Right,
And again, these aren't bad. You know they're gonna taste
(07:34):
really great. They're not as good as what you're gonna
get at a nice restaurant, but they're perfect for what
you want to do at home. Okay, So when you
get them, you want to make sure because even if
they're a little icy, I guess you can wash them
off if you want to. I wouldn't just because I
don't want any more water on top of them. I'm
gonna try to get the water out. The best thing
to do is to let them slack. And what I
(07:56):
mean by that is to let them thaw out kind
of at room temperature, because they're still gonna be cold, right,
because we're not leaving these out all day. We're leaving
these out for like an hour or so, and you
want to leave them out on a paper towel and
let them drink. Okay, so if if they're frozen, and
then you've got the bag and in the bottom of
the bag there's like a little bit of like, you know,
(08:17):
bluish liquid or whatever it is, right, they're they're just
they're they're starting to weep and it's it's okay again.
They're still gonna taste delicious. Take them home, put them
on a paper towel, let them dry really really well.
You want them to be bone dry on the surface
when you go to sear them and go to cook them. Right,
if they feel wet, they're gonna steam in the pan
(08:37):
and you're never getting to get that really beautiful golden crust.
You're never gonna get that gorgeous caramelization. And that's kind
of what you're looking for with a really pretty gorgeous
scallop dish, because scallops contain a tremendous amount of sugar.
Scallops are really sweet and they take fantastic So so
you want to you want to. You want them as
dry as possible.
Speaker 2 (08:57):
Should you pat them dry with like a paper towel?
Speaker 1 (08:59):
Yeah, bottom and top? Good call, right, So you put
the scalps on a paper towel, let them drink, take
a top paper towel, dab them as dry as possible,
season with just salt. Don't needty pepper right now, but
just salt. And then you want to get a big pan.
Don't overcrowd your pan because you're trying to like eliminate
any steam opportunity. You want the protein to begin to
caramelize the second it hits the pan, the second it
(09:20):
hits the fat. Okay, so big large, I would even
go nonstick, right, large, nonstick pan, extra version olive oil,
maybe even fifty to fifty olive oil and butter. Right,
and then let that bring up come up to a
slight smoke. And then take your scallops and drop them
in very very carefully. And now I like to cook
scalps just on one side.
Speaker 2 (09:39):
Why is that?
Speaker 1 (09:40):
Because I love the contrast between sort of crispy and blubbery.
It's always like a really very elegant way to cook fish. Interesting, well,
because when scallops get overcook their very rubbery, and I
don't think wally delicious, right, I mean you've had scallop sushi. Yeah, right,
so you can eat them all right, you could literally
eat them. And because at our restaurant right now on
(10:03):
our plot, the Mare, which is our big seafood tower thing,
one of the small little micro dishes is a scallop
crudo and it's delicious. We serve with a miso mayo
and Asian pear chili crisp and it's just outstanding, really good,
very candy, nice toothiness to them. I think that's really
good and then nice. So you want to see them
until they get nice and caramelized. Now, do you have
(10:26):
a fish Bachelor? Buy any chance? A couple pos? You
got it, so it's real thin. It's got the little
up thing fish Bachelor. So, folks listening to the podcast,
if you don't have one, just go on Amazon and
just type in fish Batchela. You're going to see a
tool that looks really professional. That's exactly what I'm talking about.
They're about ten twelve bucks. Sometimes they get a little
more expensive. They're no more than twenty Put one in
(10:49):
your cart and then ship it home to you, and
that's that will be your new favorite spatula that you
use because it's got that real thin lip on it
and get under things, specifically with scalop. So I wouldn't
use a tong with scallops. I would just use a
spatula just to kind of get under it, because I wouldn't.
You don't want to squeeze it, right and and so
so you want to see it and then and again
(11:11):
a real nice caramelization on one side. And then the
heat the way the heat is starting to pull through
the scallop, the underside, the side that's not being seared,
is still being cooked. It's just kind of cooking, cooking
slowly as the heat's beginning to pull through. And then
what you're going to get is this fabulous contrast between
crispy and globe.
Speaker 2 (11:30):
Right now, are you putting a top on this pan
to aid in the cooking or no steaming?
Speaker 1 (11:36):
No steaming searing only right, So if you if you
hold in that heat, they're gonna begin to steam and
then that's where they're gonna turn to.
Speaker 2 (11:43):
Rubber, got it?
Speaker 1 (11:44):
Okay, So a really really nice seer on one side,
and then and then by the time you have this nice, big,
kind of golden brown crown on top of your gorgeous,
perfect scallops, they're going to be just cooked in a
very professional way, just cooked on the bottom, and that
contrast is going to be money. It's gonna be so
(12:04):
incredibly delicious. Okay, Now, put those on a paper towel,
hit them with some lemon, you want some acid on
top of that, and then that's how you cook a scalp.
Okay now, now, so they answer to our questions sometimes.
What I like about these these early week podcasts as
we kind of out and really kind of get into
the one oh one hardcore one on one, how what's
(12:25):
the basics? Right? Yeah, then we can start to flex
on some flavor profiles.
Speaker 2 (12:30):
Now, hold on before we get into that. In terms
of temperature, are using a like a meat thermometer on
this or is it just when you get that golden
brown you're good?
Speaker 1 (12:39):
Yeah, I think you're good. I mean, but if to
go really super scientific on it, I think you like
no more than like one hundred and one hundred and
ten degrees. I don't. I wouldn't take it up to
one thirty. It's not a piece of chicken. Right, They're
very delicate. If anytn't that, they're just gonna turn thet
rubber bands. Yeah, okay, not particularly delicious. Now let's talk
about I had Matt Masara or big shout out to Matt,
(13:01):
my corporate colinary director. He pulled up this new recipe
that we have in my new cookbook called American Grill,
which is coming out in May. Super pumps. Now this
I cook this outside on the grill. Okay, So this
is bacon wrapped scallops with Colabrian chili. Aoly, And this
is an appetitle. You like that.
Speaker 2 (13:20):
I love Calabrian chili.
Speaker 1 (13:23):
Me too. Now, now there's there's a couple of fun
bits on this because we take the big scallops and
again these are utens, these are big fatties. And and
then this is kind of what I like to call
a stab and grab appetizer. Like you put it on
a big platter, you serve it with some little cocktail forks,
you stab it, you dip in a little aoli little
donkey do, and then you grabdunky do you stab it
(13:43):
and then you grab it. Okay, yeah, okay, there you go.
You got the head, bob, what do you do? Stab it?
There go, there you go. Okay, so we're gonna take that.
We're gonna take a big strip of bacon. You're gonna
cut it in half. Okay, one whole strip of bacon
is gonna overshadow a scallop and it's gonna be too thick. Okay,
So you want to wrap the bacon around the scalp.
Then you want to take a toothpick and then and
(14:04):
then sort of sinch the sinch the seam of the
baker itself. Okay. Now, so you're gonna do you know,
twelve of these, fifteen of these, twenty of these, whatever
you want, depending how many people are coming over all
right now in the recipe, I've got you here because
I'm actually looking at it right now. The the the
colabriy and chili aly is kind of is from scratch.
So that's egg yo, kosher salt, dijon, mustard, lemon juice,
(14:28):
uh jarred Calabrian chilies, which are beautifully fermented Southern Itellian chilies,
which are really amazing. And then you're gonna blend this
up and you're gonna make an ali. I think you
can do the same thing with like really good CuPy mayonnaise,
which is Japanese mail, which I love. Colman's mayonnaise is
really great. I think you can always you know, church
that up a lot which sort of like smashed up
claberrying chilies, and make something nice of this and then
(14:49):
what we do so take the scalps. Now. I like
that this is kind of a fun summertime thing. I
know it's starting, it's starting to get warm. I mean
it's still raining like crazy out today, but I feel
like we're turning the corner weatherwise. I feel like we are.
Speaker 2 (15:02):
Yeah, I hope we are.
Speaker 1 (15:04):
Not open the seer Nevadas, which you got ten feet
of snow last weekend. But I think we're in the
mid sixties here in northern California, So I think we're
turning the corner. But anyway, so if you start thinking
about this, so what I like to do is I
like to take a cast iron pan, lodge cast iron pan.
If you happen to have one of those large plancha
cast iron pans, or some people call it a pancake pan,
(15:26):
that lodge makes. If you got one of the us
we do perfect, So put that on the grill, right
and let that get nice and hot. Okay, okay. And
then so what I like to do is take the scallops again.
Even if you get the real, real nice ones, right,
the ones that are dry packed, you still want to
dry them off on a paper towel. Yeah, okay, so
those get seared really really well. Or if you've got
(15:47):
a cast iron pan with a side and a handle
on it, these are great too, but you want like
a really good hot metal surface that's going to hold
onto the heat because that's going to give you some
fantastic camelization. Got it. So then what I like to do,
you like, take the scallops, drop them on the presentation side, okay.
And then also what we like to do is take
some fresh sage leaves. And then if any of my
(16:09):
cooks are listening, they know exactly what I'm talking about.
But I'd like them long articulated pieces. So that's the
leaf and the stem, the whole thing from a garder standpoint.
So then you go throw like so you're searing the
scalops with the bacon, you're gonna throw in you know,
six to ten beautiful whole sage leaves.
Speaker 2 (16:26):
Are we throwing butter and oilive oil in this as well?
Speaker 1 (16:30):
Or oil? Yeah? We all we got bacon fat coming
off of the scalp. Yeah, so you don't necessarily need
it need it, but sure a little bit of a
not buttered but olive what screaming hot? Okay, So you're
gonna sear the scalop and then for this particular, because
we want to make sure the bacon gets kind of cooked.
We're gonna cook this on one side and then we're
gonna cook it on the other.
Speaker 2 (16:47):
Okay, Okay, So the bacon is going over the top
and the bottom of it, Yeah, you gotta run the side.
Speaker 1 (16:52):
Of it around, the side of it around.
Speaker 2 (16:54):
Okay, So are you putting the bacon on the scalp
on its side so the bacon's actually hitting the pan?
Speaker 1 (17:01):
Yep. So so yeah, to take pair of tongs and
this is kind of going against what I said a
second ago, but this is respect. So you take par
of toongs and kind of flip them over and hold
the hold the bacon and just make sure you get
a nice little pretty color on it. Mm hmm. Okay,
So then so then uh so then right before you
serve them. So this kind of feels very like southern
Italy in a way, maybe even sort of Calitalia if
(17:23):
we had to describe it, especially with the sage, because
it kind of feels very California. A nice, big, fresh,
delicious orange.
Speaker 2 (17:30):
Oh okay, and cut.
Speaker 1 (17:31):
That in half. And then so take off the sage
leaves because you want to keep those nice and crispy.
But then I'll finish the scallops right with a nice
big squeeze of fresh orange juice, fresh squeeze oranges.
Speaker 2 (17:41):
And what does that do?
Speaker 1 (17:42):
I just kind of get it's it's a it's a
lovely flavor profile again, you know, sort of a nice
different flavor profile. Our our guest today guest question asker
Guy uh wanted a different recipe than lemon. So this
one calls for orange. This reason I kind of pulled.
I think it's nice. So you squeeze the orange on
top of that, and it's a nice freshness. Citrus goes
(18:04):
really really great with scallops. Yeah, okay, So then scalps
are going to come out. Those are going to go
on a big large platter, you know, with and they're
gonna be nice and glazy with the orange shoes because
that's going to reduce down a little bit too. And
then this Calabrian chili aoli for a little donkey do. Now,
I'm going to take the whole recipe and we're going
to post this on two dudes in a kitchen Instagram.
Love it. You guys can read it and see it.
(18:26):
The recipe for the aoli is from scratch, So you're
making a manaise from scratch in a blunder with yolks
and da da da. Don't let that scare you, because
as long as you can get fermented Calabria and chili's,
you can sort of church up some homemade man or
some store bought mayonnaise. Yeah, it's just as good. Yeah.
Speaker 2 (18:42):
Life is already tough. We don't need to make it
any tougher.
Speaker 1 (18:44):
Sure, and listen, I was asking if you want the hardway,
do you want the easy way? Yeah? Sometimes the hardway's better,
to be honest with you, and it's not that hard.
It's certainly not hard for me, but I mean I
think for a lot of people it might feel kind
of a challenge. But anyway, that's a really fabulous appetizer.
So you put that onto applytter on a table with
you know, next to a nice big bucket of rose, right,
(19:08):
might really kind of nice, chilled sylvieum blanc, that might
be kind of nice. I think some champagne would be
really nice as a service piece with that, that would be
really great. And then serve it will little cocktail forks
and literally you just you just stab the scallop, dip
it into the mayonnaise. Scallops and mayonnaise are best friends,
(19:29):
by the way, best friends. Yeah, and then you can
either put it onto a cocktail plate or if you
like me and probably like you, probably like me and
you you're just gonna stick the whole thing in your mouth. Yeah, yeah,
just one bite, take it down like a man.
Speaker 2 (19:44):
Now here's my question, because because you know, when I've
cooked scalps, they cook, they could cook relatively fast, and
what you were saying earlier, you don't want to overhook
them because they'll get rubbery. With the whole bacon thing.
Sometimes it takes a while for bacon to really get
cooked looked. And I guess I'm concerned with riding that
fine line between perfectly cooked scallops and also perfect cooked
(20:08):
bacon or like rubbery kind of like uncooked bacon. Does
that make sense?
Speaker 1 (20:13):
Yeah, and it's the reason you want to use a
half a strip of bacon and not a whole strip
of bacon. But yeah, thick for sure, it's going to
peel off. And it's too it's too much bacon.
Speaker 2 (20:22):
So when you say half a thing of bacon, are
you cutting it like if it was long ways? You
cut it in half? Are you cutting it like down
the median?
Speaker 1 (20:30):
No? No, no, you cut it yeah, straight through the middle.
Uh limb Right. So so you so you got your ship,
check me out, you got my Yeah, we're doing this
over a zoom call. So those are listening four inches
or so, yeah, exactly, and you want to cut that half?
So you got maybe a two and a half inch piece, yeah,
which is just enough to wrap around the scalp, and
you pierce it with a.
Speaker 2 (20:49):
Two got it?
Speaker 1 (20:50):
Got it?
Speaker 2 (20:50):
Cut it? Okay, that sounds delicious. I did not see
the orange coming in there, but I really do love it.
And Calabrian chili aoli sounds fire.
Speaker 1 (21:03):
Okay. Now let's talk about a couple of other flavor profiles
which are really really nice. Right, Okay, So cauliflower, raisin
and caper. Yep, and again you could throw in a
little bit of chili flake in that. That's a really
nice flavor profile. So we want to go back to
the original version of searing the scallops and then put
them onto a paper towel, let him drain, keep them warm.
So in your hot pan that you just seared the
(21:25):
scallops in, you can throw in roasted cauliflower florettes. You
can throw in drained capers and raisins, a little bit
of fresh olive oil and chili flake and start to
warm that up and pour that over the scallops. That's
delicious with a risotto, that's delicious with mashed potatoes. Raisin,
caper and cauliflower is one of my favorite combinations with scallops,
(21:49):
and that goes back to John George Vagershon in New
York City. JG. Everybody called him he invented this. He
did the raisin caper emulsion, something really super fancy back
in like the early two thousands. I never forgot it.
One of my favorite recipes and one of my favorite
favorite flavor combinations. So scallops, cauliflower, raisin and caper banging
a little bit of chili flake boom. Okay in the summertime.
(22:11):
Cream corn, bacon, tomato, and basil, another fantastic flavor profile
to match up with scallops. That's really nice. So taking
whole corn, roasting it first in the ovens was nice
and cooked and very sweet. Taking it off the cob,
you know, starting off from the saute pan, you're cann
Add a little bit of a little fresh garlic, a
little bit of olive oil, fresh thyme, fresh marjoram. Add
(22:33):
the corn to that. Add a little bit of heavy cream,
I little black pepper, little parmesan. All right, let that
start to cook down where it's nice and creamy. Cream corn. Yeah,
and then you know blisterard roasted tomatoes, you know, rendered
bacon lar Don's. That's a fantastic flavor profile with scallops.
And then also and I talked about the scallop crudo,
which is really really nice. So you can take it.
(22:54):
You get super fresh, sushi quality scallops, you can take
them and slice them. Then you can match it up
with a bunch of off citrus is really great. You know,
cucumber is really nice with scallops. It's a nice flavor profile.
But like I said, at Miller and Lux right now
on the plot to mar their scallops with a Miso
mayo or miso. Yeah, it's like Miso mayo and Asian
(23:15):
pear chili crisp. Just it's just got it's got all
the all the flavors, man, big mommy bomb sugar from
the Asian pear, nice crispy texture, and chili heat from
the Asian chili crisp dulicious okay man, and then the
last one, which is really kind of cool. So this
is again we're gonna kick this up and not right.
So like if you just had a really silky potato
(23:35):
puree mm hmm okay, and then you sear the scallops
and you know, and you know, sometimes you can go
to the grocery store and you can buy Dimi glass.
You know, I'm talking about the Yeah, in the meat
section of a grocery store. Sometimes they'll have I can't
remember the name brand, but they'll have these little tabs
of of just reduced veal stock. So it's like Dimi gloss. Right,
(23:55):
excuse me, So sear the scalps, take them out, add
add Demi glass to this green peppercorns, right, a little
bit of brandy ooh, and heavy cream scallops al puave
al puav ba ba boom man.
Speaker 2 (24:13):
All right, well now I want some scallops.
Speaker 1 (24:14):
Right, So, scallops are the food of the gods. It's
so delicious, nice sugar. And then they kind of match
up with with you know, spicy flavor profiles that really
match up with citrus flavor profiles. There's so much you
can do with it. I think they're great. If you've
ever like been scared of scallops and listen, hit me
up on direct message on Instagram and you've got a
really good, honest question, I'll write you back. You know
(24:37):
what I mean, tucking in the middle of something. I
talk to people all the time, so you've always got
a chef and a Sieux chef in your corner and
I'm happy to walk you through anything.
Speaker 2 (24:44):
Yeah, And if that doesn't work, you can always obviously
send dms to two dudes in a kitchen on Instagram.
Keep those questions coming, and you can also send audio
message there as well. If you see a new trend
on the web that we need to talk about, please
send that in as well. We're here to educate or
debunk whatever you got, so let's keep seeing those dms
come and as always, follow us at Two Dudes in
a Kitchen on Insta, also on TikTok. We're coming back
(25:06):
on Thursday with host Kelly Rizzo, the multi media and
rocker chick personality behind Eat Travel Rock. Kelly has been
very public about her loss of her late husband, Bob Saggett.
She now has a podcast named Comfort Food with Kelly Rizzo,
featuring one on one interviews with celebrity guest ishing on
(25:26):
grief and life's lessons while enjoying the guest's favorite comfort food.
You're not gonna want to miss this conversation. It's coming
up on Thursday. It's gonna be a good one. Please
tune in, Tyler as always, it's been a pleasure and
now I'm gonna go eat some scalps. See you guys,
all right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
us a review and leave us five stars.
Speaker 1 (25:48):
We'll take that and we'll see you guys next time.
Speaker 2 (25:50):
See you next time.
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