I’m impatiently waiting for my work visa to be re-issued so I can get back to work at the 3-star restaurant I cook at. In the meantime, I’ve decided to start a video series this Spring called Paris On The Terrace, which will include recipes for the barbecue. This series will also demonstrate food preparation skills that allow the home chef to prepare meat and fish from beginning to end.
This video recipe features St. Jaques or scallops along with instructions on how to shuck them. I love barbecuing scallops because they only take a few minutes to cook and they come with their own little heat safe dishes. Fill a few shells with vegetables to serve alongside the scallops. They make a beautiful presentation on the plate and I guarantee guests will be surprised.
Technorati Tags: barbeque, bbq, How to, how to video, Ms. Glaze, Paris, petit pois, scallops, St. Jaques, video
FUN! Amy
And it looks so easy!
I wonder, are you really steaming the scallops with the lid on the barbie?
It wasn’t clear to which you were adding the oil and the wine, the scallops or the veggies. Perhaps you could include an ingredient list and written instructions?
Love what you are doing here! This is just fabulous and informative and inspirational! I am off to the Half Moon Bay fish vendor for scallops today!
Carol – I’m so glad you could watch this one! My mom doesn’t like the animal videos either…
Bob – The olive oil and wine both go with the veggies. You can add a little wine to the scallops too, but add it before the cream and bbq a minute before. Sometimes wine can make cream seperate if added afterwards.
Kate – How’s the farm? What are you growing!?!?! Miss you guys!
You are awesome….I think this is a new series in the works! I am totally going to try that recipe!
i love it! your terrace is BEAUTIFUL i want to come visit….tonight
This is so great! I just love the straight-forward wonderful preparations you have made here. They remind me of this wonderful book “Parisian Home Cooking” by Michael Roberts.
Just curious – where do you get fresh scallops on the West Coast? Are they flown into Las Vegas Jamie? Does Robochon use them?!?!? Bisous, Ms. Glaze
I wish I could recreate your recipe exactly as you have, but, alas, I don’t have access to a Parisian terrace…
What fun! Lucky you to have such a lovely rooftop terrace in Paris! Bacon is cooked first, or no?
A friend of mine recommended your site, and I absolutely love it! I am going to try this recipe for sure (as soon as Seattle warms up a bit).
I really love this video series and hope to see more soon!
Great video, I look forward to the next in the series!
Great question about the bacon. I know I was calling it bacon in my video, but actually it was lardon. I was just using the meat part of lardon and not the fat. If you use bacon then a quick sauté is recommended in advance. Thanks for catching that!!!