[2 - 2] what's up guys welcome back today I'm
[2 - 3] finally getting around to making
[3 - 4] something that I've wanted to make for
[4 - 6] you guys for quite a while now I'm going
[6 - 7] to show you how to make the perfect
[7 - 9] seared scallops we're going to plate
[9 - 11] that up with some pasta we're gonna make
[11 - 13] a white wine butter sauce to go with it
[13 - 15] it's going to be absolutely delicious
[15 - 16] but before we get into the recipe please
[16 - 18] take a quick second to subscribe to the
[18 - 20] channel make sure you hit that Bell to
[20 - 22] enable notifications as well alright
[22 - 23] guys meet me in the kitchen let's make
[23 - 25] it happen first things first let's take
[25 - 27] a look at these ingredients the star of
[27 - 29] the show here are these enormous
[29 - 31] beautiful sea scallops that we have
[31 - 33] right here we're gonna go ahead and dry
[33 - 35] them up that's the key to getting a good
[35 - 37] sear on your scallop that's why you see
[37 - 38] them placed on a paper towel we'll get
[38 - 40] into that in a minute but that's a good
[40 - 42] best practice right there we have some
[42 - 44] garlic and shallot for our sauce along
[44 - 46] with some butter you can use whatever
[46 - 48] pasta you like today we're using
[48 - 49] spaghetti because that's what I got on
[49 - 52] hand we got some capers
[52 - 53] gotta have a little white wine
[53 - 55] preferably something like a Chardonnay
[55 - 57] or sauvignon blanc like we got today and
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[129 - 129] all right guys I can't say how important
[129 - 131] this is enough you want your scalps to
[131 - 133] be nice and dry so we're going to take
[133 - 135] some paper towels
[135 - 137] and just gently press down and just try
[137 - 139] to absorb as much moisture as possible
[139 - 140] it's not even you know it's not a bad
[140 - 143] idea to leave the towel on there we're
[143 - 144] not going to Salt this too early because
[144 - 146] salt is going to extract moisture as
[146 - 148] well so you want to season the scallops
[148 - 151] right before you put them in the skillet
[151 - 152] all right my friends one of the things
[152 - 154] that I love most about this recipe is
[154 - 156] there's really not a whole lot of
[156 - 157] ingredients and the prep work is super
[157 - 159] simple we're gonna go ahead and dice up
[159 - 162] this parsley the garlic and the shallot
[162 - 163] we're going to leave the Capers whole
[163 - 170] and that's what's going in our sauce
[172 - 172] another quick Pro tip guys as always you
[172 - 174] want to Salt your pasta water
[174 - 176] get it up to a boil drop the spaghetti
[176 - 178] cook it to package instructions so as I
[178 - 180] said before it's important to season the
[180 - 182] scallops right before you cook it so I'm
[182 - 184] only going to season one side now and
[184 - 185] then season the other side once they go
[185 - 187] into the skillet salt will make the
[187 - 189] moisture come out of the scallop which
[189 - 190] is going to prevent it from getting that
[190 - 192] nice brown color that everybody likes on
[192 - 195] a scallop when you go to serum so just a
[195 - 196] little salt and pepper today as you guys
[196 - 197] know I'm typically not just a salt and
[198 - 199] pepper guy but when it comes to
[199 - 201] something so delicate and delicious like
[201 - 203] a scallop you really don't want to do
[203 - 204] too much plus we're plating up with that
[204 - 206] that sauce that's going to have plenty
[206 - 208] of flavor as well so salt and pepper
[208 - 211] just like that we'll season the other
[211 - 213] side once it goes in the skillet so
[213 - 214] we're going to heat our Skillet over
[214 - 216] high heat maybe medium high heat I
[216 - 219] should say and add a touch of oil to the
[219 - 221] skillet we're also going to add some
[221 - 223] butter in there in a minute but just a
[223 - 224] little bit of oil you don't want to go
[225 - 227] preferably here you use a cast iron
[227 - 231] skillet a hex clad or a stainless steel
[231 - 233] once the skillet gets nice and hot
[233 - 235] that's where we're going to add in our
[249 - 249] about a minute or so per side they
[249 - 252] really don't take long
[263 - 263] then I'm going to add a little bit of
[263 - 265] butter right there in the center
[265 - 269] because butter makes everything better
[271 - 271] once we flip them we'll give them a
[271 - 275] little baste as well
[277 - 277] all right so once you get a nice crust
[277 - 278] you want to go ahead and flip them over
[278 - 280] that's an absolutely perfect scallop
[282 - 286] so far so good
[298 - 298] and this one to baste it with a little
[298 - 302] bit of that melted butter
[304 - 304] love all your kids the same make sure
[304 - 316] you give them all a little bit of love
[318 - 318] so once they're fully cooked we're going
[318 - 319] to go ahead and remove them
[319 - 321] and we use this same Skillet with all
[321 - 324] that butter and scallop flavor to make
[324 - 326] our sauce I like to for something like
[326 - 328] this I like to remove the scallops a
[328 - 330] little bit before they're fully cooked
[330 - 332] we can pop them in a super hot oven like
[332 - 335] 400 Degrees just to warm them up and
[335 - 336] finish the cooking process right before
[338 - 341] but these are looking absolutely perfect
[341 - 343] and as you can see we got plenty of
[343 - 345] melted butter
[345 - 346] lots of flavor in there that's gonna be
[346 - 349] the foundation for our sauce so next up
[349 - 351] my friends in goes the shallot and the
[355 - 355] we're also going to add a little garlic
[355 - 358] paste because why the hell not tossing
[373 - 373] and of course a little chicken bouillon
[373 - 375] powder just to amplify things a little
[376 - 381] bit add a little MSG to the party to cheat
[383 - 383] I'm going to give that a mix
[383 - 384] start to absorb that butter and then
[384 - 386] guess what we're gonna add a little bit
[386 - 389] more butter here in a minute
[391 - 391] immediately your house is smelling
[397 - 397] can't go wrong guys we're going down to
[397 - 399] little all-purpose seasoning or just
[399 - 400] some salt and pepper
[400 - 402] this is one of those recipes you can
[402 - 405] really keep Simple now we're going to
[405 - 406] deglaze the skillet with some dry white
[406 - 408] wine about a cup
[411 - 416] foreign as you go
[419 - 419] and just let that wine kind of Reduce by
[419 - 421] about half we're going to reserve some
[421 - 425] of our pasta water to thin the sauce out
[427 - 427] but right now we got something special
[429 - 432] a little parsley for color so once that
[432 - 433] white wine reduces a bit we're going to
[433 - 436] add another tablespoon or two of butter
[436 - 438] we're going to reduce the Heat and just
[438 - 440] let that butter kind of emulsify right
[440 - 441] into the sauce
[441 - 443] and then again we're going to add about
[443 - 446] a half cup or so as needed of that pasta
[446 - 448] water to thin this out and make sure
[448 - 454] that it coats those noodles beautifully
[455 - 455] the butter has worked its way into the
[455 - 457] sauce beautifully
[457 - 458] and goes a little bit of that pasta
[458 - 460] water I'm going to bring that up to a
[462 - 462] simmer and then we're going to add our
[462 - 465] and then we're going to add our pre-cooked spaghetti and give it a nice
[465 - 467] toss make sure it's coated nicely and
[467 - 468] then we're going to Plate this up with
[468 - 469] those scallops
[469 - 476] in goes the spaghetti
[480 - 480] just toss it around nicely
[480 - 489] foreign it into the sauce
[499 - 499] all right guys so as you can see we have
[499 - 501] our perfectly cooked scallops plated up
[501 - 504] alongside our spaghetti and that
[504 - 508] delicious garlic butter white wine sauce
[508 - 510] going down the little fresh chopped
[510 - 512] parsley brace yourself for a trademark
[512 - 514] money shot say it with me guys looking
[514 - 517] good the only thing left to do at this
[517 - 519] point is get in there for a taste test
[519 - 521] but before we do that please take a
[521 - 522] quick second to subscribe to the channel
[522 - 524] make sure you hit that Bell to enable
[524 - 526] notifications as well alright my friends
[526 - 528] I found my Fork go ahead and get in
[528 - 536] there on that perfectly cooked scallop
[538 - 538] we got a proper ratio of scalloped and
[539 - 556] pasta now for the Moment of Truth
[562 - 562] how to make the perfect scallop we're
[562 - 565] gonna put I don't want to prepare that
[565 - 568] with a scampi pasta
[568 - 571] I'm gonna serve it with