Ask Gina

Gina Calderwood joins us with a tasty to cook scallops.

>> welcome back.

This is gina's son.

>> today we are going to steer some scallops, which some peopl are scared to deal with scalps but they actually see or really quickly that's scallops.

I noticed you are try to keep them dry.

>> yes, patting them dry.

These are fresh, never frozen.

A lot of times when you get frozen scalps they had been injected with a saline solution so when they thought you will notice tons of water coming up for them but the butzier you're going to get on them is when it's as dry as possible.

So when you get those frozen ones, try to pet them as much a possible so they get the nice brown city them instead of almost like a great look to t them.

>> i have to say friday night i was there for valentines dinner and the scabs were amazing.

They were amazing.

And i-82 many.

>> big pork chop was amazing t too.

>> thank you.

>> we were there almost at the same time but with different people, you know, so let's not get any rumors started.

What are we going to do?

>> sewah the pain is getting h hot, we are just going to salt-n-pepa.

Salt and pepper them.

Then we are going to put them i and hopefully our pain is hot enough.

>> i hear it sizzling.

>> that will work.

>> so scallops, once you get your pan really good and hot, only takes a couple minutes per side.

So we'll let these get in here.

There you go.

>> and i trust you with these scalps because you say that the are your favorite dish?

>> yes, scalps on absolute favorite seafood dish.

Yes, absolutely.

And so what if you go places a lot of times, whenever you go out sometimes they are overcooked and rubbery, and kin of gross.

We cook our own.

What i'm actually cooking in is clarified butter because sometimes whenever you're makin this whenever you are steering something you will notice your oil will get really dark or black and it's actually the proteins that are in the butter that are actually burning.

So clarified butter just remove those out of there and so it gives it a really nice flavor, really nice seer without having to worry about burning it.

It increases the smoke temperature of it.

>> you wonder too because these are so thick, you wonder if it' going to get down on the inside too.

>> sure.

That's a great thing about seafood is that it cooks rather quickly.

>> awesome.

I know you don't have a microphone on but can you tell us about school?

Can they hear you?

This is so fun.

They are going to be very envious that you are here today.

And so when he started turn the you start to see it's got that really nice brown seer >>> and welcome back.

We did gina's dishes in her kitchen.

I was so impressed.

Talk about the sauce.

This is amazing.

>> this is a sauce which i ha have -- it is a burn block sa sauce.

Hebert blanche ber blanc is where you want to keep the butter clear.

It has some white wine, a littl bit of lemon juice and we have some showers and stuff i cooked in their earlier and send that' what has the flavor but we take the solids out.

And these are just about ready.

>> they smell wonderful.

>> okay.

He will try them during a break and we will see you back here a