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?
Posted by: ParisBreakfasts | April 27, 2007 at 09:18 AM
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?
Posted by: Bob | April 27, 2007 at 09:29 AM
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!
Posted by: Kate | April 27, 2007 at 09:56 AM
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!
Posted by: Ms. Glaze | April 27, 2007 at 11:26 AM
You are awesome....I think this is a new series in the works! I am totally going to try that recipe!
Posted by: Jamie | April 27, 2007 at 11:30 AM
i love it! your terrace is BEAUTIFUL i want to come visit....tonight
Posted by: sara | April 27, 2007 at 03:11 PM
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.
Posted by: K1rk | April 28, 2007 at 09:57 AM
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
Posted by: Ms. Glaze | April 29, 2007 at 03:43 AM
I wish I could recreate your recipe exactly as you have, but, alas, I don't have access to a Parisian terrace...
Posted by: Eddie Lin | April 29, 2007 at 01:06 PM
What fun! Lucky you to have such a lovely rooftop terrace in Paris! Bacon is cooked first, or no?
Posted by: Christine (myplateoryours) | April 30, 2007 at 07:36 AM
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!
Posted by: Jeena | April 30, 2007 at 12:29 PM
Great video, I look forward to the next in the series!
Posted by: Melissa | May 02, 2007 at 11:56 AM
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!!!
Posted by: Ms. Glaze | May 03, 2007 at 10:56 AM