Andy Makes Grilled Scallops

Okay.

[gentle music]

[Man] Andy's scallops.

Andy's scallops, Andy's chicken, Andy--

[Man] Baraghani.

Baraghani.

[Crew] How does it feel to be a cover girl

two months in a row?

Oh!

It's not, I mean, it does, it's very nice.

I'm very happy about that.

I feel very humbled

and it makes me feel great.

This is the cover, June/July.

The Grilling Issue, the Grilling Issue.

The Grilling Issue.

The Grilling Issue.

I feel like when it comes to grilling season,

seafood for a lot of people

tends to be the last thing.

They don't think it's approachable,

or they get scared, they think they'll undercook it,

they think they'll overcook it.

Whatever their reasoning is,

get the June/July issue.

This recipe I came up with

kind of just a,

I went to this kind of yakitori

Japanese grilling place with it.

A lot of my favorite grilling dishes

do come from yakitori spots.

I knew that this might be something

that people might be a little worried to do,

but I promise you grilling scallops is very, very easy,

especially with the method that I'm gonna show you today.

First off, I thought of like what kind of sauce

would go well with these?

And I played around a bit, but I landed on

a mayonnaise sauce, just stick with me.

It's so, like delicious.

What I wanted was kind of to duplicate

the sauce you get on top of okonomiyaki, or takoyaki,

fried octopus balls,

and then the Japanese pancakes.

And they'll use a Japanese mayonnaise

that usually has a little bit of rice vinegar,

and sweetened with a bit of sugar.

I just used Hellmann's, and I actually didn't wanna

add any sugar to it, or any sweetness.

I wanted a bit of acid,

so I'm adding a bit of lime juice,

and this is one tablespoon.

This is two teaspoons.

So I'm just gonna stir this together.

The lime juice is to kind of thin it out

so it's a little bit more of a spreadable.

Little bit of salt.

There's already salt in Hellmann's,

so it doesn't need a lot.

[smacks lips]

You should taste the lime in there.

Next, I wanted to do something

for the scallops.

I didn't just wanna put salt or pepper

and just throw it on the grill.

I want to make some kind of marinade or seasoning on it,

and that's when I thought of actually using nori.

This is just a sheet of nori.

I wanted it to be a garnish and in the marinade,

so what I do here is I just kind of tear it up.

And then I add it to a spice mill.

And then

I just kind of-- [mill whirs]

Failure.

[Man] What happened?

I needed to tear it up a little bit more.

That's all, I got too excited.

Okay, so we're gonna pulverize this in the spice mill.

You could use a blender as well.

[mill whirs]

I love this.

I did this for a recipe a few years ago--

Do you wanna unplug your-- What?

Grinder, you wanna unplug your spice grinder?

Oh cool.

It won't turn on. I know.

Just worried, paranoid, scared?

Anyways.

I'm going to add half of this to the bowl here.

This will be for our garnish.

I'm not colorblind, but what color is that?

[Man] Looks like green, like a jewel green.

A jewel green.

Jade?

No, okay.

Lacoste green? Lacoste, oh.

So we're gonna add the remaining half

of the pulverized nori.

So this nori powder, it just is going to give

another kind of salty element

besides just kosher salt on the scallops.

So it's another kind of layer of salt.

I'm gonna add one teaspoon of toasted coriander.

Toasted, ground coriander.

And a half teaspoon of ginger.

I don't use a lot of ground ginger, I'll say that.

Dried, ground ginger.

It's not something you'll see always in my pantry,

but for this I went with a dried form

just so it easily kind of goes into the marinade

when you mix it with the oil

and it doesn't burn compared to if you were using

fresh grated ginger.

We have two tablespoons of vegetable oil.

I'll find it.

And you get this kind of thick,

glazy situation over here.

And it doesn't seem like a lot,

but it's quite concentrated.

So here we have 12 scallops, 12 sea scallops.

We have the kind of side muscles removed.

When I say dry scallops, I mean they weren't treated

in some kind of salt water solution.

And you should ask your fishmonger so you know that.

The ones that tend to have saltwater,

that are put in a saltwater solution,

they tend to be a little bit more plump,

a little bit more have a bleached white color to them,

and you will never get a proper crust

if they are treated with-- Talking scallops?

Solution, yeah.

Overheard you, you ever notice when some are like,

real white in the summer, were you just talking about that?

[gentle flute music]

Right when they get orange and pink,

how it's the female ones.

But the orange and pink ones, that's okay.

Yes, well they'll be a little richer and more sweet.

But if, so you're, oh you're talking

about the sweetness level.

Yeah--

The females tend to be sweeter.

And richer.

Like real life. And some chefs like those.

But we were talking about dry versus wet treated scallops.

Oh, like how they're handled?

How they're handled, and I say always go for dry.

Yeah of course.

Of course, but I think people don't know,

but the ones that are wet treated in

a saltwater solution-- They're like in a tub.

Well they're in a tub, but also sometimes

they're taken out of the tub and you won't see them.

And then they have a white color to them,

like a bleached white color.

So you have to be aware of that.

So, I patted these really, I patted these dry.

That's so you can get them a nice color.

I'm gonna add them.

So I'm just gonna toss these.

[Man] So you're not necessarily making a marinade.

It's not a marinade

'cause you're not letting the scallops sit.

Just calm down.

I have bamboo skewers.

These have been soaked.

They've been soaking in water.

I think we did

like at least six hours, 12 hours?

I don't know, we'll find out.

So what I do with scallops

is what I learned is if you put a scallop

and you wanna skewer them in the center--

Ouch. Go all the way through.

It's really easy to skewer, thread scallops

because there's,

there's no resistance,

but if you just do one

and then you try to flip, you can't.

You can't flip them, it's so difficult.

Look, the skewer's just going

around and around, so it's very hard.

So what I learned, and what I saw from

what they'll do in a lot of

yakitori restaurants is they'll do

the double skewer. Ouch.

And then with this, you pick up both and you flip.

I think it's really cool.

Ben, what are you doing here?

I swear, he's got a crush on me.

He got a haircut for me and everything.

So I'm gonna do three scallops per.

[Scallop] Ouch.

They're also just like cool, they're sexy.

It's like they double skewered.

Don't [bleep] get dirty on me.

Don't even, don't, your mind.

I'm gonna season both sides with salt.

Oh must be nice huh? Must be nice.

Who'll watch the kids?

The gossip.

Stop gossiping over there!

What?

Stop gossiping.

Yeah we're talkin' shit.

[Gabi] How do you know we are gossiping?

I could feel it.

When Gabi goes quiet, that means she's gossiping.

When Gabi's not speaking,

that means she's talking shit, remember.

Don't believe this!

With anything you're throwing on the grill,

but especially seafood,

you want to turn on your grill, get it hot,

clean it 'cause it's easier

to clean your grill when it's hot,

rather than when it's cold.

And then,

'cause you don't want to put

a nice piece of fish,

or a nice piece of meat on a dirty grill.

The grates are clean.

I'm gonna slick the grates with oil.

What I learned is these wooden skewers,

the double skewer will act as a handle,

which is why I place the scallops

instead of in the center of the grill,

I kind of put them slightly off

so that the skewers hang off a bit.

I'll show you.

Once I place them, I just let them go.

This is not the time to kind of go messing around.

They're gonna go for how many minutes, three minutes?

Three minutes per side. Three minutes per side.

Three minutes per side,

they're gonna release easily from the grates.

They're gonna have a nice, get a little bit golden,

and then flip them another three minutes,

so six minutes total, call it a day.

Bye.

We good?

Should we flip?

I'll let them go for another three minutes.

Okay I'm gonna pick these up.

Okay, I am...

The scallops I set aside,

I'm just gonna slice some scallion,

just the dark green parts.

That feels off.

This is Brad's cutting board.

New cutting board.

Tiny cutting board.

I'm gonna put the sauce underneath, our limy mayonnaise.

I'll just spread that over.

You could obviously serve this on the side.

And then I'm gonna zest one lime half over.

Squeeze the half over.

And then sprinkle some of the scallions.

Add a bit of chilies.

I have a mix, but you could just use one.

This is gochugaru, Korean chili flakes.

And urfa, which is a spicy chili flake from Turkey.

But you could use whatever chili flakes you like.

And I just kind of go

on top like that.

Savory dust, magic dust.

Maybe that's not appropriate to say.

So here you have it, grilled scallops

with a limy mayo on the bottom

and scallions, nori, and chili flakes on top.

I am gonna grab one.

Chris, do you wanna try one?

Okay. All right.

Do you remember these? Oh, are you kidding?

I'd like to think I was there--

You were there, you were there. [Andy laughs]

You know, cool, wow.

I can't make you a bite like the last time.

This is nori with a little bit of chili flake?

Nori, ginger, coriander and then--

Ground ginger though?

Yeah.

You're a wild man.

I know, you're like as soon as you might think you got me

it's like ah!

Ground ginger.

That's nice, I love this one.

Cover star, you earned it.

Two months in a row. Sh!

Oh god, and Andy keeps score about shit like that.

No I don't!

That's so not true. You totally do.

You get like some tattoo somewhere.

It doesn't matter!

That's the thing, it doesn't actually matter.

Cool man. It really doesn't matter.

[upbeat music]