Yeah, this is ONE sauce I’d never want strained! Bring on ALL the majestic ingredients! 😅😮‍💨🤌👌

@yakzivz1104

2 ай бұрын

totally agree!!

Thanks, you explain things very very clearly and I love your recipes! Regards from the UK!

As much as I ADORE scallops, I'd be just has happy simply eating a bowl of the sauce with a spoon!!

@Waaazuuuubp

5 жыл бұрын

same here

@dreadpirateroberts4052

5 жыл бұрын

I totally agree!…………sod the scallops he has invented butter soup!!!!

@mizzpoetrics

4 жыл бұрын

Mmmmm, yes! However, I'd try it with either some pasta or rice!

@mizzpoetrics

4 жыл бұрын

@Eddie Gooden I thank my lucky stars that I'm not lactose intolerant.....but there's always Lactaid! I know it's not cream, but could be a decent substitute, if reduced.

@ronschlorff7089

4 жыл бұрын

Right, you could pour that sauce over your cell phone,... and it would taste good!! : )

Oh, YEAH! May I just eat the sauce with a spoon? Seriously, I will make this for white fish, too.

I made this tonight for me and my French family, i made it as a main meal, with a couple of scallops a few prawns and a small fillet of pollock, served with brown rice and leeks. Bloody delicious. Definitely worth the effort, another great video. Cheers.

@FrenchCookingAcademy

5 жыл бұрын

thanks for taking the time trying the recipe 👨🏻‍🍳👍

@Tiger89Lilly

4 жыл бұрын

That sounds incredable when I get to see my family again I shall make it for them. My husband hates fish. And herbs. I have shared this recipe and your wonderful serving suggestion with my sister

@ricado372

4 жыл бұрын

@@Tiger89Lilly all the best, I hope you get to see your family soon. And thanks for your lovely reply.

@laohaus5365

2 жыл бұрын

👏👏👏👏

made the crème d’échalote for my sausages, smashed potatoes and asparagus!

tarragon is a beautiful herb...

My kids decided to cook me a dinner yesterday, they watched your video to make me the scallops. Very delicious! Your videos are always very good, easy to follow, all 3 of us subscribe to your channel.

Definitely helps to have that cool French accent!

My question is who are those people that thumbs down this? I cannot wait to try this out! Looks amazing

@invernessscotland4807

5 жыл бұрын

Gordon Ramsey

@Lisa-co9ng

5 жыл бұрын

@@invernessscotland4807 mostly likely..the petty bitch.. LoL

@timlawson8945

5 жыл бұрын

Inverness Scotland LOL

@ronschlorff7089

4 жыл бұрын

Shellfish allergies??

@spartanalex9006

4 жыл бұрын

Maybe people in Australia.

Ricetta eccellente, saluti dalla Sardegna!!

This recipe was FABULOUS!! If you haven't tried it, you need to!!! Just have patience... It does take a while for the wine and cream to cook down. Don't rush it, you don't want to burn it.

@FrenchCookingAcademy

5 жыл бұрын

thanks for the feedback 🙂👨🏻‍🍳

@krakataugroovetapes7906

5 жыл бұрын

Thats when a good sauce pan really helps it’s more stable and easy to dial in the temp

i've made seared scallops with a beurre blanc before. this sauce looks much easier to make

@FrediVosberg

5 жыл бұрын

What do you mean, imho this is a kind of a complicated beurre blanc

I made your shallot sauce for scallops in a shell and wow it was good so am reviewing the recipe a year later. Family went wild for it. tytyty

Thank you chef!

Made this for dinner. The food was delicious! You are an excellent and engaging teacher.

@FrenchCookingAcademy

5 жыл бұрын

thanks for the feedback and well done on making this 🙂🙂👨🏻‍🍳👍

A work of art! So beautiful!

Nice looking sauce. Thanks as always.

Formidable!

looks delicious chef!

so beautiful that sauce !!!

Thank you, my favorite scallops

So good!

This looks wonderful.Thank you for sharing .

I come back to this every Christmas, thanks!

This looks absolutely delicious.

looks fantastic! Thanks again for sharing with us.

Cher Stephane, c'est magnifique! Or in American English, OMGosh, this stuff rocks! We just finished this tres elegantly simple dinner of Scallops w/creme d'echalope, fresh broccoli & rice. Merci beaucoup for sharing the wonderful cuisine of France.

My favorite type of recipe-simple and yummy!

Great sauce, thanks chef

Thank you! You make it look so easy !

great video, love your style

Gorgeous sauce

The crème d'échalote looks well worth the clogging of one's arteries. :D Bravo!

@FrenchCookingAcademy

5 жыл бұрын

😄😄

@Anthony_in_Bloomington_Indiana

4 жыл бұрын

That's junk science and it's way out of date. Natural animal fats are healthy. Crisco came on the market in 1913, and they immediately began bashing natural fats. But it's the fake fats, corn oil, soybean oil and trans fats that are bad for our health. It's cheap to make corn oil and soybean oil. So those companies have a lot of money that they use to bash the competition, healthy, natural fats like lard and red meat. Our ancestors, Homo Habilis, started using stone tools and eating high fat meat 2.6 million years ago. They're brain size increased by a third. Professor Richard Wrangham discovered that cooking goes back 1.7 million years! Thanks to cooking high fat meat, the brains of Homo Erectus increased by a whopping 42 percent, the largest increase in our development. The only healthy way to power our large brains is with animal fats. As for the fake fats, Barry Groves, a speaker and writer on nutrition said, "How can our health depend on a food that we never ate?"

@Shoop...

3 жыл бұрын

@@Anthony_in_Bloomington_Indiana Thank you for this! So true and accurate. I would also add that you generally get what you pay for. If there are two cuts of the same meat and one costs three times as much as the other, there is a reason. What I like to tell everyone is that the fat in foods is either the healthiest part of the food or unhealthiest. There is a huge discrepancy between carefully cultivated/raised HQ products and cheap mass produced garbage that is generated for a quick buck.

This is an incredible looking dish. I'm making this next week. Thanks Stephan! 😋👩🏽‍🍳

C'est merveilleux!

looks so delicious :) thank you

Beautiful!!!

@FrenchCookingAcademy

5 жыл бұрын

Thanks 🙂👨🏻‍🍳

Beautiful! A definite must try for Fridays meal. Once again, Merci beacoup!

Stunning. Thank you.

looks good and is pretty easy. I enjoy learning from you and thanks I might try this tonight

Looks delicious, love the french cuisine. Thanks.

Excellent demonstration, merci !!

Thanks!

Love your recipes ♥️🙏

Seems delicious! Thanks!

Omg so yummy looking. Going to try this myself. Love the plaque on the wall over your right shoulder.

This sauce is simply amazing! Thank you!

I am making this tonight, yay yay

Look soooo yummy

Making this for sure. Thank you.

Congratulations! Just bought your cookbook!

this looks wonderful....I'm going to make this and I saved the recipe

great sauce tutorial chef, thanks. elegant when the sauce is strained

Loved this with some lemon juice squeezed over it and it is easily one of the tastiest for scallops!!!!

Tkhs for Sharing 👍💕

I’m imaging doing this as a very fancy surf and turf. Steak, prawns and scallops I can’t wait

Thank you.

Merci beaucoup!💜

Love it! Got some scallops, and came looking for some sort of scallops in veloute, but this is even better.

Fantastic!

Thank you , I'm so happy I came across your channel ,step by step made simple ,I'm going to try this tonight..❤️❤️

Oh lovely! I just picked up scallops and will make this tonight. Thank you!

I make this all the time and it wows people soooo much. The sauce is to die for!

Wow! Was at Aix in 2002; what a nice flashback, remember that lovely fountain! Nice recipe; please do more seafood dishes!!

Just had with grilled sea bass & crushed new potatoes with Savoy cabbage pan fried with garlic - divine. I used tarragon vinegar ( tarragon marinated in white wine vinegar 3 month +), Mâcon Lugny and a little lemon zest at the end. C’est magnifique!

Excellent Video As usual! Wow, all my favorite ingredients! Excellent. Thank you Chef!

Beautiful ! I may need a few large plates of them though

This one is on the menu tonight!

Beautifully done . Amazing low carb high fat recipe for keto/low carb dieters as well.

I am so glad I have found this channel. I think you are absolutely brilliant in your teaching and presentation. Keep up the good work!

an absolutely delicious, elegant and easy sauce. should be in every cook's repetoire. thanks to Stephan it is now in mine

I'll make it for Christmas dinner, my in laws will love it. Thank you Chef for posting the video.

It’s so nice to see something familiar, classic French cooking. You are good Chef Stephan. I’m also a proud owner of Paul Bocuse’ signed cookbook.

ils sont vraiment sensationnels tes videos !!!

Très bien 🤩

Awesome ❤️

Merci Stéphane superbe recette! Je referai tres prochainement c'est certain...

I made this last night and it turned out perfect and tasted amazing! My cooking time for the scallops was a little longer, but I just did it by eye from watching the video. Excellent channel!

OMG this sauce is so good! I just finished eating scallops with shallot cr sauce and my taste buds are dancing ❤

Made this recipe tonight. Awesome, is all I can say!

Hi Stefan! I find the FCA very useful and great to follow. I've made a lot of recipes and will make this one to fo with scallops tomorrow. Thank you very much for explaining French cooking so well.

I made this tonight and was delicious thank you for the recipe, all the best from Northern Ireland

Made this, loved the recipe.. cheers!

@FrenchCookingAcademy

3 жыл бұрын

thanks for the feedback 🙂

I wish this channel exists back when I'm in school 😂

Excellent

made this tonight for my wife. seriously so so good! great flavors and balance, the julienne citrus adds that additional layer. must try!

Thanks

Beautiful as per usual Stephan. Many thanks for showing the techniques needed. I was recently on holiday visiting my daughter and we made the brown stock from Escoffier, lengthy but so worthwhile.

Wow that looks amazing. Thanks so much for sharing....now off to the kitchen to try it out!!

@FrenchCookingAcademy

5 жыл бұрын

Let me know how you go 🙂👨🏻‍🍳👍

Outstanding visual demonstration of the important steps in making a reduction/emulsion sauce. I now realize I’ve been doing it very wrong for very long time 👍. Great help!!

Je vous remercie, Stéphane ! Vous n'avez donné une excellente idée pour la fête des mères ! 😊

Love it. We never have used tarragon before- can’t believe what we’ve been missing...

This is quite a lovely sauce i can make with my scallops, prawns or white fish for my family or when we have a big dinner with many guests. Thank you for helping me cook a tasty sauce we can enjoy.

Thank u 😘

Thanks for this amazing recipe. It was very easy to make the sauce. Even though it was easy i still manager to meds up a bit, but it turned out incredible

This is an excellent basic sauce. I can foresee wild onions, ramps, fennel frond, etc. finding their way into this one. As always, love your passion and instruction!

New to the channel, but just made this tonight. It was easy to make, thanks to your excellent instruction. I will make the sauce again soon, but serve it with seared haddock, rather than scallops. Thanks, Stephan.

I did these tonight. I forgot to buy some garnish, but if that is my only complaint, I will take it. This dish is a home run. I loved it. I did pair it with some American Wagyu, so the whole experience was so good.

Just made this sauce to pair with a Chablis. It was beautiful. Thank you.

@FrenchCookingAcademy

5 жыл бұрын

thanks for trying the recipe