I've had a couple
chefs that threw pans,
threw pots at the cooks.
I've had chefs that
threw like hot
caramel at cooks.
[LAUGH]
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How to make
Roast Scallops With
Michael Teich.
I'm Chef Michael Teich
of The Wallace in
Clover City, California.
And today, we're gonna
be making one of
our signature dishes
of roasted scallops.
We're gonna need
two scallops.
A quarter cup
of sea beans.
Quarter cup of
grilled leeks.
One quarter cup of fresh
blanched English peas.
This is about a cup of
English peas that we
turned into a puree.
You're gonna need about
two tablespoons of
whole butter.
Roughly a quarter cup,
probably a little less,
of chicken stock.
Two pieces of prosciutto.
You're gonna need about
a teaspoon of this spice
blend, which is ground
coriander and fennel.
And then we have some
fresh herbs here
that we're gonna
garnish at the end.
And we have pea shoots,
tarragon, and
pea tendrils.
All right.
So to start the roasted
scallop dish, the first
thing we're gonna do is
we're gonna take
our scallops, and
we're gonna season them.
So we have salt, a little
fresh cracked pepper.
And then we have a little
bit of our spice blend,
which is ground fennel
and ground coriander, and
we're just going to
put that on the top
of the scallop.
And now we're ready to
take these to the pan and
start searing them off.
I'm gonna take a little
bit of extra virgin olive
oil, and then we're
gonna go ahead, and
we're gonna sear our
scallops spice side down.
We wanna make sure we
have a nice hot pan
where you hear
that nice sizzle.
And we're going to go
ahead and let those cook.
And we're going
to cook them for
about 90% on
that spice side.
Now while the scallops
are going,
we can start getting
going on our vegetables.
And our vegetables
are going to
eventually become
the sauce for this dish.
We have our English peas,
our grilled leeks, and
our sea beans.
This is definitely one of
our favorite items
here at the restaurant.
It's definitely one of
our top sellers as well.
People really love
scallops, and we
like to really use great
seasonal products to
complement the scallops
as much as possible.
So at this point,
we have our,
our vegetables sauteing.
We're gonna go ahead and
season them up with
a little bit of salt and
a touch of pepper.
And at this point, we're
gonna add a little bit of
fresh tarragon into
our vegetables and
just let that cook.
Now, our scallops
are coming along nicely.
We're gonna add a little
bit of butter to the pan.
It's gonna give a nice
flavor to the scallops.
We're gonna take some
of our chicken stock.
You could use
vegetable stock.
You could use water.
You could use pretty
much any kind of
liquid at this point.
But this is what's
gonna make our sauce.
We're gonna take a look
at our scallops.
They're probably
ready to be turned.
And as you can see,
they have a beautiful,
golden brown color and
a crust from that spice,
and at this point,
these scallops
are gonna be cooked.
There's enough heat
in that pan that we
can just go ahead and
turn them off.
Turn off the heat and
just put them up and
let them just sit there,
and
they'll finish cooking
in the pan, and
we now can concentrate
on our sauce.
What we're gonna add now
is some nicely diced
shallots, some tomatoes,
and some chives.
So we're going to go
ahead and add a little
bit of each of those
to the dish right now.
And I can see my sauce
is pretty much where I
want it to be, so the
last thing I'm going to
do is I'm gonna add
a little bit more of
this butter just to
round out the sauce.
Give it a nice
little richness.
So we're just gonna
swirl this butter in,
and once this butter is
completely incorporated,
we're gonna be
ready to plate.
And as you can see we
have a nice thick sauce
that's gonna cover our
scallops beautifully.
Now we have our scallops
beautifully roasted.
We've sauteed our
vegetables and
turned them into a sauce.
Now we can go ahead and
plate the dish.
We're gonna take our
pea puree, which we
simply made by putting
peas in boiling water for
about 45 seconds.
We took those peas, put
them into a blender, and
pureed them.
Put that right on
the middle of our plate.
And then we're gonna
take our knife.
And we're just,
I mean, our spoon.
And we're gonna
spread it.
Now we're gonna take
our roasted scallops.
And we're gonna place
them on the plate.
So we're gonna put one
here and one here.
So we have our
beautiful vegetables.
And we're gonna
finish them
again with a little
bit of the basics,
which are shallot, chive,
and tomato concasse.
And as you can see that,
it immediately brightens
up this dish and gives
it a beautiful color,
which it already had, but
it just enhances
it even more.
So now we're gonna take
a spoon of this and
put it right over
top of the scallop.
And then we're gonna
go in here, and
we're gonna get a little
bit of the sauce.
And we're just gonna
drizzle that over.
We have some crisped up
prosciutto pieces that go
wonderfully with scallop.
And we're just gonna take
one of these chips, and
we're gonna put it
right on the end here.
I'm gonna take another
chip, put it on this end.
And then, being that
this is a spring dish and
we have herbs available
to us right now,
we're gonna enhance
the pea flavor in
this dish with
some pea shoots.
The really, they're
beautiful to look at, but
they also give incredible
flavor this dish and
incredible freshness,
a nice crunch.
We have some
beautiful pea
tendrils which actually
come off the pea plant.
And lastly,
we have a little bit of
fresh picked tarragon,
which goes with leeks and
peas as well as
the scallops.
And to finish, we're
gonna take a little bit
of sea salt right over
the top of the dish.
And lastly,
a little drizzle of
extra virgin olive oil.
Just to give it
a nice richness, and
also gives it a nice,
beautiful shine.
And there you have it.
These are the roasted
scallops from
The Wallace.
So let's give this dish
a try and see how we did.
A beautifully
soft scallop.
We'll go ahead and
get a little bit
of that pea puree.
Really delicious.
Really fresh,
clean flavors.
You gotta make
this at home.
Right.
Thanks for joining us
here at The Wallace, and
for this delicious
roasted scallop recipe,
please click on
the link below.
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