Anthony Bourdain's Scallops Recipe | Back to Bourdain Episode 33

We're sautéing succulent scallops with a butter-rich sauce complimented by champagne... Listen to me! Talking like an editor from Bon Appétit. Today I'm learning to cook Coquilles Saint-Jacques with Champagne from Anthony Bourdain's Les Halles Cookbook.

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📚 Chapters
00:00 -Anthony Bourdain's Coquilles Saint-Jacques with Champagne
00:47 - Prepping The Dish
04:30 - Comment Of The Week!
07:02 - Plating, Tasting, What I Would Do Different

🍎 Ingredients For Scallops
• 2 tbsp/28 g unsalted butter, softened
• 1 shallot, thinly sliced
• 1 cup/225 ml fish fumet (stock)
• ½ cup/110 ml heavy cream
• salt and freshly ground black pepper
• 16 sea scallops
• 2 tbsp/28 g clarified butter (ghee works as well)
• ½ cup/110 ml Champagne
• juice of ½ lemon
• 4 chives, finely chopped

🫕 Equipment For Scallops
• small saucepan
• strainer
• sauté pan
• tongs or fish spatula
• wooden spoon
• serving platter
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🍎 Ingredients For Parsnip Puree
• 1/2 pound parsnips, peeled and sliced
• Kosher salt and freshly ground black pepper
• 1/4 cup milk
• 1/4 cup heavy cream
• 1-3 sprigs of thyme
• 1/2 stick unsalted butter

🫕 Equipment For Parsnip Puree
• medium sized pot
• food processor/powerful blender
• pairing knife
• potato peeler
• rubber spatula
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🍎 Ingredients For Chive Oil
• 3-4 bunches of fresh chives
• 1/4 cup - 1/2 cup salad oil (I used avocado oil)

🫕 Equipment For Chive Oil
• small pot
• bowl of ice water
• blender
• fine strainer (using cheesecloth isn't a bad idea)

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