Molly Makes Scallops with Corn and Chorizo From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Adela Espinosa
Funny story; my boyfriend and I started dating 8 years ago. He tried to impress me taking me to a very expensive fancy restaurant in Beverly Hills. We were I want to say 16&18 years old. We got one plate to share of a pasta with scallops. We both dont like sea food but were too ashamed to ask for recommendations or even ask what a scallop was. Like what if it was just a every day house hold veggie and were just two uncultured kids asking such a question. Anyways, we ordered it, and it was delicious. but we are around the scallions. And at the end, the waiter was super surprised we left those on the table looking back, I bet we looked ridiculous leaving the best part on the plate but we just didnt know Hahaha.
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Funny story; my boyfriend and I started dating 8 years ago. He tried to impress me taking me to a very expensive fancy restaurant in Beverly Hills. We were I want to say 16&18 years old. We got one plate to share of a pasta with scallops. We both dont like sea food but were too ashamed to ask for recommendations or even ask what a scallop was. Like what if it was just a every day house hold veggie and were just two uncultured kids asking such a question. Anyways, we ordered it, and it was delicious. but we are around the scallions. And at the end, the waiter was super surprised we left those on the table looking back, I bet we looked ridiculous leaving the best part on the plate but we just didnt know Hahaha.
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Katerina Andrasko
I like to watch BA vids, but one thing that bothers me is the amount of used bowls, spoons, forks etc. for every single dish. If I'd be cooking like that I would have constantly a mountain of dishes to be cleaned. And yes, I'm aware there is such a thing as dishwasher, but those can fill up quite fast as well.
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I like to watch BA vids, but one thing that bothers me is the amount of used bowls, spoons, forks etc. for every single dish. If I'd be cooking like that I would have constantly a mountain of dishes to be cleaned. And yes, I'm aware there is such a thing as dishwasher, but those can fill up quite fast as well.
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Trevor Todd
If you turn down your heat in the pan after they start to darken you will get a more evenly darken scallop and not a ring of dark on the edges and not much coloring the middle of the scallop. Sone of them have not much color in the middle of the scallop.
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If you turn down your heat in the pan after they start to darken you will get a more evenly darken scallop and not a ring of dark on the edges and not much coloring the middle of the scallop. Sone of them have not much color in the middle of the scallop.
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Person
A thought for you, love watching you and your compatriots there cooking, but in this video you are constantly touching your hair and then touching the food, which is kind of unhygienic. You might want to consider a ponytail or something similar.
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A thought for you, love watching you and your compatriots there cooking, but in this video you are constantly touching your hair and then touching the food, which is kind of unhygienic. You might want to consider a ponytail or something similar.
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Kevin Pereira
Let the butter cook until it just starts turning brown, then heat off, and baste for brown butter. The tilt pan technique shown is perfect for removing scallops from, heat but allowing the butter to continue to cook a few seconds longer.
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Let the butter cook until it just starts turning brown, then heat off, and baste for brown butter. The tilt pan technique shown is perfect for removing scallops from, heat but allowing the butter to continue to cook a few seconds longer.
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irenefelton1
I cant even do this on any of her videos but Carlas voice is so annoying I cant even allow the video to go for second before I pause a much as possible. Shes a great cook and has a great book but her voice grinds on a chalkboard to me
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I cant even do this on any of her videos but Carlas voice is so annoying I cant even allow the video to go for second before I pause a much as possible. Shes a great cook and has a great book but her voice grinds on a chalkboard to me
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Markus Peters
A little confused by the dry packed vs wet packed discussion. You say look for the dry packed, but also say that when you go to cook them they will release a lot of water and steam rather than carmelize and give you a nice crust.
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A little confused by the dry packed vs wet packed discussion. You say look for the dry packed, but also say that when you go to cook them they will release a lot of water and steam rather than carmelize and give you a nice crust.
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Samuel S A Walker
Seriously, I you are going to talk about a band just play the music. You are Conde Nast, you have the budget. Also, which persons who works in the food industry doesn't like scallop roe?
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Seriously, I you are going to talk about a band just play the music. You are Conde Nast, you have the budget. Also, which persons who works in the food industry doesn't like scallop roe?
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jeffrey bernal
I had some left over crab cakes so I made the chorizo and corn and it turned out awesome, they didn't have buttermilk at my market so I used butter and heavy cream as a substitute. thanks
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I had some left over crab cakes so I made the chorizo and corn and it turned out awesome, they didn't have buttermilk at my market so I used butter and heavy cream as a substitute. thanks
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Leonardo Camejo
Awesome recipe, I just made it and I am eating right now Not while listening to that band Very easy to make (edit: the scallops are crazy expensive, though, but man they are sooo good)
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Awesome recipe, I just made it and I am eating right now Not while listening to that band Very easy to make (edit: the scallops are crazy expensive, though, but man they are sooo good)
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