4/17/12

Video Attempt: Bon Appétempt Goes to Paris


As per usual with these things, I'll begin with an apology: I'm sorry that I wasted the roe. While watching this video, I got a deep pang of regret that I didn't try to cook/eat that portion of the coquilles (scallops). Also, this video marks the end to our Parisian wrap-ups. Yes, it's back to the real world, Los Angeles, avocados, and hot sauce. Not a bad place to be.

Caramelized Sea Scallops via Thomas Keller's Ad Hoc at Home
Keller writes: "I always buy big scallops, graded U7, which means there are 7 of this size in a pound, and for this dish, we brine them to season them all the way through."

(Even though I essentially halved this recipe in the video, here, I'm giving you Keller's recipe as it was originally printed, since I honestly don't know what size our scallops were and can't even remember how much we bought in terms of weight. Sorry! We were on vacation?)

2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 U7 sea scallops (about 1 3/4 pounds; see headnote), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter*
1/2 lemon (optional)

Line a small baking sheet with paper towels. Combine the 2 cups salt with the hot water in a large bowl, stirring to dissolve the salt. Add the cold water.

Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops may become too salty). Drain the scallops, rinse under cold water, and arrange in a single layer on the paper towels.

Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle the scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook the scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn the scallops and caramelize the second side.

Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.

*This is from me, Amelia. To clarify butter, melt 3 tablespoons on the stove top and then skim off or pour off the clear yellow, liquid component, leaving behind as much of the white milk solid part as possible. The clear yellow stuff is what you want. For a much much better how-to and description, check out Mr. Lebovitz's site.

Arugula Salad with Lemon Dressing 
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (or more to taste)
salt and pepper
1 bunch/bag of arugula
Parmesan cheese

I like this dressing really lemony, so I start with about 4 tablespoons of of olive oil and 2 tablespoons freshly squeezed lemon juice in a small bowl or, as showcased, glass. Add a few healthy pinches of kosher salt and a few dashes of pepper. Stir it up and taste it. If it's too tart, I add more olive oil. Not tart enough, I add more lemon. You get the idea. Once it tastes delicious, I pour it over the arugula and toss with some grated Parmesan. If you have tomatoes on hand, sure, throw some in there too. 
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52 comments:

  1. Making this video was unspeakably fun. xoxox

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  2. What a treat ~ thank you for taking us with you! ♥

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  3. So fabulous. We went to Paris for our honeymoon. It was freezing, the flat we rented was tiny and in ten days I put on 4 kilos from frites, cheese and macarons. It was bliss. (pst, congratulations on the Saveur nomination!)

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  4. This is so great you guys! I always look forward to your posts. The video was hilarious, as always. And yes, congrats on the Saveur nomination! You already got my vote! :)

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  5. Haha, looks like so much fun. I love the videos.

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  6. OMG! Looks like you guys had the BEST time and those scallops looked amazing. Please keep these coming!
    -Jess

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  7. I love this video. Paris sure has a lot of rooves, doesn't it?

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    1. It sure does, Angberz! Miss you guys!

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  8. Those scallops look yummy and Paris looks of course, beautiful. Also, I'm totally crushing on your mocs in the beginning of the video. Where did you get them if you don't mind telling me? Thanks!

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    1. Hi Miriam! the moccasins are the CUTEST. Merciii for noticing! I got them here: http://save-the-manimals.com/index.php?/moccasins/suede-fringe-ankle-bootie/

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  9. I wish this was an hour longer. I've totally never wanted to go to Paris more than I do right now. Thanks as always for sharing :-)

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  10. I was practically yelling at the screen, "Noooo!! don't throw away the rooooooe!!" and STILL this was my very favorite Bon Appétempt video of all time. You are freaking adorable. And the Paris footage is just perfect.

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    1. Luisa! Will you please do a post on what to do with it?!! At home with Internet-a-plenty, I've googled and googled and still haven't found an enticing roe-centric recipe!

      And as always, thanks!!

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    2. All I know is to purée the roe with butter and use it for a sauce or else - according to some people at Food52 - you can eat it raw, like oysters? http://food52.com/hotline/3052-does-anybody-know-the-intricacies-of-scallop-roe-coral-what-are-the-different-ways-to-prepare-them

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  11. As always, I watched the whole thing and thoroughly enjoyed it. While other people focus on making a beautiful food aesthetic, I really enjoy the "real" feel of your videos. And I'm always quietly chuckling throughout, making my boyfriend think something's up with me. I loved the moment of suspense when it wasn't clear whether adding one more scallop would cause the water to tidal-wave over the brim of the bowl. haha!

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  12. How can something be so hilarious and beautiful at the same time? You charmer, you!

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  13. this video is adorbs but should totally come with a warning "will cause extreme wanderlust" or "will cause extreme cravings for falafel/crepes/puppet shows".

    oh and i am the (hopefully not creepy) person who you helped at heath who could only stutter "oh, i read your blog". meant to also add that it's one of my faves and i am a big fan :)

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    1. aww, thanks, Jessica! Not creepy at all. And hopefully my face didnt turn bright red when you said it! (It's an ongoing proLLem.)

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  14. Oh this was the very best video yet!! I literally laughed (more like snorted) out loud at parts, and I'm one of those people who never laughs out loud when watching things. Especially at that "my little cabbage" part, haha. And of course, thanks for the beautiful footage of Paris!

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  15. this was so good. your videos are ze best.

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  16. Mon petit chou... LOVE IT. And you, you are adorable. Seriously. Bienvenue chez vous!

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  17. Beautiful hilariousness aside, THANK YOU for showing me how to clarify butter.

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  18. Loved this video and Amelia's contraption. Django was pretty good too. Beautiful phiotography.

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  19. Oh! how could you hate the milk solids of the butter?! That's the best part, it has the most buttery taste. There are chefs out there making use of it, just do a google. The easiest thing to do is add them to your veggies or put them in your mash potatoes.

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    1. Hi, Ann! I actually LOVE the milk solids. I was just "playin." Plus, yes, the Lebovitz bit on clarifying butter I link to makes a nice mention of all the great things to do with milk solids!

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  20. C'est le meilleur!! Loved Amerz's WATER PROBLEM. Looks like you guys had the best trip ever. Cant wait for the next video!!

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    1. Thanks, MARE! But it was actually a water PROLLEM.

      ;) ;)

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  21. love this! we were in paris at the same time....and i got yelled at in laudree too!....an international macaroon incident. great video. i ate the same scallops, but in england (before we went to paris), and the family we were with cooked them with the roe on. it has a really rich flavor, and texture like pate....i gave it a whirl, but it was a bit too much for me. baby steps.

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  22. Magical Amelia! There's nothing more special than Paris :)

    xo

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  23. Great, great, great video. Love the images and the music and the recipe. So fun!

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  24. I've seriously watched this three times. I love everything about it! The music, the water lilies, the food! More please!

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  25. Amelia, re. roe - it is the best part. Fry some smoked streaky bacon or pancetta until crispy, drain on kitchen roll, break up into smallish pieces. Sear the scallops (with roe attached) on both sides then toss the scallops and the bacon with some leaves (watercress, rocket etc) and enjoy.

    Becky, UK

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    1. Thanks, Becky! If I ever find/buy scallop roe again, I promise to eat it!

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  27. Thanks for the video! Fun as usual.
    About the roe, in Spanish we call it coral and if it is not too big always use it! Some people think that it is sometimes too sour and affects the flavor of the scallop. Where I come from, Galicia, north west of Spain there is a big variety of seafood. whenever we eat nécoras ( type of crab) or centollas (spider crab) we always want the female because they usually bring tasty coral!
    If you want to try a different recipe for scallops google Vieiras (scallops) al Albariño. I think you lived in Spain, or at least that is what I remember from you tortilla with cod post, so you will be able to to understand the basics of the recipe. If not, feel free to ask.

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  28. Hi Amelia, we visited Heath Ceramics while we were in LA two weeks ago - my daughter Ella (age 12) wanted to say 'hello' as she (and I) love your blog - as it was you were in Paris so we missed seeing you, but Heath Ceramics is the best shop ever -and your blog is pretty cool too! Thanks for being so amusing.
    Becky, UK

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    1. Hi Becky! So glad you stopped by the shop! It really is a beautiful place. And my coworker actually told me that I missed some very nice British people who were passing through and asked if I worked there. Hopefully you guys will stop by again sometime?? Also, thanks so much for the kind words. It's really so nice to hear. All the best! Amelia

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  29. love love love!! thanks for sharing. :)

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  30. BEYOND. GORGEOUS. LOVE. Can't wait to see you ce soir.

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  32. "Désolé! I didn't know!" hehe Loved your video. I didn't know about searing scallops in clarified butter. (Please don't tell Mr. Keller. It's too embarrassing.)

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    1. p.s. I didn't mean to delete the first comment. That was weird.

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  33. This made my heart soar. Unfortunately, I can't find the roe earrings on etsy.

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  34. LOVE LOVE LOVE!!!!!!!!!!!!!!!!!!!

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  35. your videos make me smile.

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  36. i'm a little late on this one, so i'm going to have to agree with all those comment up above. this looks super fun and i hope to see more international bon appetempt vidz! xo

    p.s. your skin looks amazing.

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    1. aww, thanks, joanna!! would love to do more international vidzz!! I'm thinking Mexico...I've never been! Isn't that absolutely wrong given our proximity?

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  37. Is that your beautiful handstand in Paris?

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I love hearing from you guys. Thanks!