Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
World famous chef, James Beard award-winner and restaurateur, Daniel Boulud has earned himself a name synonymous with quality. ...
We visit his flagship restaurant, Daniel, in NYC's Upper East Side to get his expert secrets to creating delicious French fare.
Tags:Sea Scallops Recipe,Behind the Burner,Divya Gugnani,Scallop Recipes,Seared Sea Scallops,divya,gugnani
Grab video code:
Sea Scallops Recipe
Divya Gugnani: World famous chef James Beard award-winner and successful restaurateur, Daniel Boulud has earned himself a name synonymous with quality. I’m Divya Gugnani here in New York City at its flagship restaurant Daniel. So, let’s go behind the burner and meet the chef to learn his secrets on French fare.
So, I’m here with Chef Daniel Boulud. Daniel, what are you making for us?
Daniel Boulud: Well, I’m preparing for your Sea Scallops sealed with crust of Japanese rice flake and on a little casserole of beans. And I have a wonderful -- look at these.
Divya Gugnani: Cranberry beans.
Daniel Boulud: Crushed cranberry beans; yellow wax beans, haricot vert, some onions, some tomatoes, some garlic; very simple, very light, very Provencal.
So, the first thing is we season the scallops. Those are beautiful little sea scallop from Maine. And then I’m putting a little bit of egg wash and we crust on one side only. A little bit of egg wash now.
Divya Gugnani: And that’s because you want to hold the rice paper flakes on there.
Daniel Boulud: Yes and then I’m putting that on the rice paper flakes and that give you a nice crust. You want to do one?
Divya Gugnani: I’ll do one.
Daniel Boulud: I have all the beans are already prepared which would be cooked and so, we have the cranberry beans, we have the yellow wax bean, the haricot verts and a little bit of onion. What’s important is that you cut them about an inch long, so they go together very well with the cranberry beans. If you can’t get any fresh cranberry beans, you can get some dry. We soak them and they work wonderfully also.
Divya Gugnani: So, use dry if you do not have the fresh.
Daniel Boulud: Yes, absolutely. So here, I’m putting a little bit of olive oil. We’re going to start to cook the scallop the right side.
Divya Gugnani: Right.
Daniel Boulud: It doesn’t have to be too hot. It’s going to take just the time it takes. Add olive oil, put some onion. So, you let the onion sweat. Add garlic, be careful and we let that sweat without getting any color to it.
So, I made basil pesto but the best to make a pesto is you get the fresh basil. You get plenty of it. You boil water and throw the basil in it. Take the basil out for just 10 seconds and then drain it. Put it in the blender with some olive oil, some garlic, some pine nuts, a little bit of parmesan if you like parmesan. So now, the onions are sweating. It’s good to finish the cooking of the beans inside the onion as well. So, you put a little bit of beans there, the white beans.
Divya Gugnani: And you blanched these a little bit, have you?
Daniel Boulud: Of course. The cranberry beans, you want them to be cooked. What’s very important with the yellow wax bean is that it’s totally cooked. I’ll add a little chicken stock here. I’m putting a good tablespoon of pesto inside here. So now, everything has been almost cooked. I’m turning this like this. Now they’re getting crispy.
Divya Gugnani: They have golden brown color.
Daniel Boulud: Yes, absolutely. That’s important. So, I’m putting now a little diced tomato. The tomato has been peeled, seeded and chopped into small dice. And then we’re going to put also a little bit of lemon segment inside here, just a touch like that like that. A little bit more salt and a little more olive oil into it.
Okay, we’re ready now to plate. Of course you can serve that in a large dish. It depends if it’s family style or not but here at the restaurant, this dish of course -- I’ve made it very simple for you. This is the simplified version of what we do here at Daniel.
Divya Gugnani: So chef, what do you do if you don’t have a ring mold at home?
Daniel Boulud: It doesn’t matter. You put it in a nice dish to look nice and all that. I just wanted to make sure that I’m going to make it pretty for you.
Divya Gugnani: You can use a cup or something like that?
Daniel Boulud: Exactly.
Divya Gugnani: And place it on a cup.
Daniel Boulud: So here, we have the sea scallops. I’m putting the pesto broth and then I’ll pour that right around like that.
Divya Gugnani: Beautiful colors. It makes me feel like we’re about to taste spring.
Daniel Boulud: And then we put a couple of leaves of basil. That’s how simple it is. Okay, are we going to have a taste?
Divya Gugnani: We are. I’m ready to taste your beautiful dish. I’m going to dig it.
Daniel Boulud: Yes. You see the importance is done one side is crusty, the other one is kind of very moist.
Divya Gugnani: Yes.
Daniel Boulud: It has this layer of flavor of the green, the scallop itself with just kind of sweet and briny and a great cooperation of green with the pesto.
Divya Gugnani: A little bit of crunch from the beans, these beans up the texture a little bit.
Daniel Boulud: Absolutely and a little anise from the basil. Well, I have a little bit of champagnisé. Cheers! Bon appetit!
Divya Gugnani: Stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire. For the recipe, Q&A, photos and more, visit BehindtheBurner.com.