How to Make Grilled Scallops with Fennel and Orange Salad and Summer Fruit Tartlets

Byamazingfoodstv


Host Julia Collin Davison makes Grilled Scallops with Fennel and Orange Salad, ingredient expert Jack Bishop explains the differences between types of peppercorns, and host Bridget Lancaster prepares date-worthy Freeform Summer Fruit Tartlets for Two.

Get the recipe for Grilled Scallops with Fennel and Orange Salad:
Get the recipe Freeform Summer Fruit Tartlets for Two:
Buy our winning grill brush:
Buy our winning bench scraper:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

35 Comments

  1. I use both fresh cracked pepper corns and a very tasty ground pepper. Often in same dish. I find my organic ground black or white pepper gives me a better pepper flavor. Back when income dictated I buy only the $1 sm jars of spices, I found they upped my results. Not to top level, but better than no spices or herbs. Nothing like sawdust. But those cheap spices lead me to seeking higher quality. Not end game, but like opening a door to opportunity. I love ATK and cooks country. Always something new to learn.

  11. Could get those colossal diver scallops for $30/lb at Wegman's as recently as 6 months ago as a 2- or 3-times-a-year treat. Now they're $44. You might want to low-key tailor your programming down to what the exploited working class can now afford.

  12. Love the show! This needs to be seen by as many people as possible. iallegedly. https://youtu.be/m_MywC8Ts4U. Watch information on bank closures. I hope everybody is prepping – buy extra every time you shop, start a garden indoors with small hydroponics set up – even a tote with holes & yogurt cups suspended in water, seeds, grow lights, fertilizer, a pump & an aquarium water heater & saving seeds will feed you for years

  14. Sorry Jack, I respectfully disagree… preground pepper is not sawdust. Of course peppercorns are better, but ground is not bad. It adds flavour. Case in point… try a dish with nothing or with ground pepper. Obviously the one with pepper is better. And to say "it's basically sawdust" is a bit harsh… are you saying it has the nutritional value and chemical consistency of sawdust??? Because that is a lie. Are you saying it tastes like sawdust. Because that's just a matter of opinion.

  20. Love your channel and the varied recipes, equipment reviews and so on but I have a quibble — dried herbs and pre-ground pepper, while inferior to fresh herbs and fresh ground pepper, are most definitely not "sawdust". On the Food Network show "Diners, Drive-Ins and Dives" pretty much all those bonafide eateries use dried herbs and pre-ground pepper. Why? Because they know how to use them, the financial upside of the lower cost and convenience to use is huge, and the food they're putting out is still unquestionably very high level, not "sawdust".

    An analogy: Many fishing channels on YouTube insist on the latest top-notch gear otherwise you can't catch fish. Wrong. I was in Kansas this past week visiting my son at college and we had a couple hours one day to make a quick fishing excursion. I bought a no-name $2 lure and caught a huge fish and a pretty good one in that short outing even though I've never fished there for those species in my life. How? By applying experience as a fisherman I took the time to figure out how to really work the lure properly instead of just starting to cast for fish without observing how to work the lure up close where I could see it. Experience judiciously applied matters.

    That same applies to cooking. Ingredients count, true, but experience and technique count every bit as much and in some ways arguably more. An example of this on your channel is your love for the Victorinox 8" Chef's Knife — cheap but just flat-out gets the job done.

  21. Thank you so much… I watched this repeatedly but could not distinguish the name of the last variety of peppercorns which were described as lemony and causing a … tingly feeling? Could you please let me know?

  24. Yesterday at my Dollar General I found a manual see-through bottle pepper grinder, stocked with whole peppercorns for $2. It works great for my needs. I never buy or eat scallops, but fruit tarts are doable.

  25. 9:21 Tellichery (now known as Thalassery ) is a town located in the Malabar Coast. I know Jack was talking about peppercorns, this is just some add'l info on those names; so technically all Tellichery pepper should be Malabar pepper

  26. Jack , can you show us a good battery operated pepper mill? I bought three in the past and all ended up in the garbage. Very disappointed so I went back to grounded pepper in the bottle …☹️. I looked at Amazon and reviews are all over the map.
    I trust ATK reviews . Thanks 🙏🏻 for your consideration.

  32. For black pepper, I have a motorized mill. A hand-powered pepper mill usually requires two hands to operate. When I'm cooking, I've often got one hand that is in contact with something like raw meat or eggs, something I don't want to get all over my "clean" stuff. Having a pepper mill that works with one hand means fewer trips to the sink to wash up.

  33. You three are my favorites truly, but I am surprised that you are so disconnected with current events. You do realize that our stores are out of fruit, vegetables, cheese, seafood. I am trying to buy the cheapest chicken and ground meat at a time our stores are running out of food. My grocery store has scallops at $42.95 a pound…that is my buget for 11 meals. I realize you have to cook something, but your choices today were very telling!

Leave a Reply