Perfect Scallops "Secrets of a masterchef" by Danièl Rougè Madsen

Scallops have a lot of sweetness. So to give this flavor of the sea, we're gonna make a seaweed pesto. So to start with, I'll be using flat-leaf parsley. And the flat-leaf parsley has a lot of flavor. I use capers. And then something called seaweed or seagrass, syrges, we say in Norway. So this is very salty. And to get to some nice lemon flavor without the acidity, I'm using lemon zest. I crush this together to make a nice paste. To make this paste more fluent, I'm using a little olive oil. So what you see here is a seaweed pesto. So then we're gonna make a nice tomato salad, or as my mentor said, sauce vierge, a virgin sauce. So we're gonna use it with olive oil, tomatoes, chives, chopped shallots, black olives, and some garlic. And of course, the good olive oil. The olive oil I'm using is very thick, has a nice texture. The flavor is very mild. Now that is a taste of spring. Now we're gonna make the scallops. So these scallops are Norwegian scallops. They are about this big. You open them, clean them, and then they look like this. When you hear it sizzling, that means it's a perfect temperature. I add some salt, some pepper, and we're gonna add some garlic in the pan. So I actually take a whole garlic. Now these are ready. Turn them around. Look at that. Beautiful. Add my garlic, good tablespoon of butter, and the flavor from the garlic will go into the fat. And this fat will be glazing my scallops like this. And all this lovely garlic flavor will go over them. Someone has told me once, how do I know that the scallops are finished? You can actually take a small knife and put them into the center of the scallop and put them to your lips. If it's ice cold, the scallops are still raw. If you burn yourself, the scallops are overcooked. But if you feel like a nice, medium core temperature, they're perfect. Scallops look nice, but we'll start with the salad. Nice ripe tomatoes together with the sweet scallops, the parmesan, capers, seaweed, good olive oil. Place this one. Take off the ring. Voila. And we have used some cress. Cress is like small, mild herbs. And it is spring. And in Norway, we can go into our gardens and actually get something called Stemortblomster. And these, we like to decorate the food with a very mild, little sweet, perfect for this dish. Then I'm using the olive oil and the juices from the tomato and garlic to use as a sauce. Now that's what I call a plate of spring. Vibrant, full of energy. So remember, do things that make you happy, surround yourself with positive people, and enjoy your day. I'll see you soon.