This dish is as flavorful as it is easy to make, and the taro chips add the perfect crunch.
Tutorials in this course: 16
Total viewing time: 1 hour 36 minutes
Total course time (including prep and cooking): 19 hours
Many mollusk-lovers have a similar problem; they cherish and crave these tasty two-shelled delicacies when they're prepared by professionals, however, they are nervous about exploring the versatility of this food group at home. While these oceanic proteins may not be as forgiving of overcooking as others, learning a few tried-and-true tips and tricks will allow you to cook mollusks with comfort and confidence.
This course is designed to get you comfortable with picking out, cleaning, and cooking various mollusks to perfection. Learn about the most commonly consumed mollusks, and get inspired by a breadth of dishes that range in complexity, cook time, and dish type.
Jason Stude is the chef de cuisine at Second Bar + Kitchen in Austin, Texas. His ingredient-driven, detail-oriented menus have gained him respect and recognition throughout the culinary world. Jason has appeared on Food Network's "Chopped", and "Iron Chef America".
Roman Murphy is the executive chef at Austin eatery, Bess Bistro. His ability to create dishes that are sophisticated and uniquely his own has recently landed him recognition by Zagat on their Austin’s 30 under 30 list.
Chef Giuseppe Tentori is the executive chef and partner at GT Fish & Oyster in Chicago. A native of Italy, Chef Giuseppe has worked at some of Chicago's finest restaurants, establishing himself as one of the city's most well-respected chefs.
Josh Drew is a James Beard Award “Rising Star Chef” nominee, has worked at the world-famous French Laundry, and is the head chef at Peruvian cantina, Picca, in Los Angeles. His inventive cuisine has garnered rave reviews from local and national press and earned him a spot on Zagat’s list of “30 under 30” food service professionals.
Neal Fraser is currently the executive chef and Co-Owner of Los Angeles power spot BLD, which LA Weekly called “the most useful restaurant of our time.” He is also the executive chef and partner of the purist gourmet venture Fritzi Dog.
Fabian Gallardo is currently the head Chef at Petty Cash Taqueria in Los Angeles. Food & Wine awarded Petty Cash the title of Best Tacos in the United States for 2015 and Eater included the restaurant in their list of 38 Essential Restaurants in Los Angeles.
Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.
Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.
Michael Sichel is the executive chef of Galatoire’s Restaurant, one of the largest, most well-known, and frequented fine dining restaurants in New Orleans, as well as their bar and steakhouse affiliate, Galatoire’s 33 Bar & Steak.
Chef Wilfredo Avelar is the sous chef at Emeril's Delmonicos in New Orleans where he brings bold tastes and revived tradition to the residents of New Orleans through expertly crafted Cajun and Creole meals.
Chef Jason Travi's food is a fresh reflection of his Italian heritage, New England upbringing, French culinary training, and Southern California location, all with a strong dose of modern comfort.
Louis Tikaram is the executive chef of EP & LP in Los Angeles by way of Sydney, Australia, where he was the executive chef at a restaurant specializing in Southeast Asian cuisine. He won Australian Young Chef of the Year 2014 before being brought over to America to lead the EP & LP kitchen.
Jason Neroni is the head chef and co-founder of Catch & Release, a restaurant in Marina Del Rey featuring New England-style seafood dishes inspired by Jason's California upbringing. Jason's accolades include the title of Eater’s 2012 “Chef of the Year” and a James Beard Award for his contribution to the cookbook “Notes from a Kitchen.”
What You Need
- Cutting board
- Chef's knife
- Deep-fryer or deep pot
- Small Dutch oven
- Small saucepan with lid
- Sauté pan
- Cast iron skillet
- Baking dish or cake pan
- Mixing bowls
- Mandolin slicer
- Spider strainer
- Tweezer tongs
- Oyster knife
- Pastry brush
- Bamboo skewers
- Cheese grater
- Paper towel lined plate
- Kitchen towels
- Scrubbing sponge
- Digital thermometer
- Robot Coupe or food processor
- Pastry bag
- Ingredients are listed within each respective tutorial
Grilling these scallops in leaves protects them from high heat, and keeps them moist and flavorful.