Some people are intimidated by cooking scallops, but Chef Jacques Pépin will show you there’s nothing to be afraid of! This super simple recipe tastes like it was made in a seaside brasserie but only takes a handful of ingredients and a couple of minutes. Try the vinaigrette as a topping for chicken, shrimp, or a side salad to add a little French flair to your meal.
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28 Comments
nice lemon tip re seeds.
such delight to watch him cooking the food so simple and elegant. loved the way he crushed the nuts with frying pan❤
I just absolutely adore this man. I always learn something from him! For instance, here he shows a way to squeeze a lemon without getting the seeds, and the technique is something that simply never had occurred to me. Vive Jacques Pépin!
❤delicieux!
Something so basic turns out gorgeous❤
Met him once in Publix in fl. So cute to watch him shop…like a vacuum cleaner…and scan…like an xray over the meat display. He was with his long time friend who just stood back and let jacque go to town. A moment in time for me
🎉
Man oh man, Jack, this is some fish course. Or a with a salad, charcuterie, bread for a weeknight dinner. This is easy, but as Chef Pépin said, don't overcook the scallops.
How can something so simple be such pure perfection? Magnifique!
Don't like my scallops raw
Absolute legend
I think he could make an old boot, some dental floss and a few dust bunnies look appetizing.
Outstanding simple meal. Thank you for your years of bringing us the art of elegant meals.
I would love to try this recipe. Thanks Chef Pepin!
Oui Chef! 🔪
Looks tasty! While I admit I love a "practically raw center" I do also enjoy a golden, buttery Maillard on the outside of my bay scallops.
That garlic chop was comically fast!
Amazing and fairy simple. I love scallops. Another must try yet I’m falling behind. Great recipe great technique, not enough time. Thanks chef.
Good job
That looks delicious. A cup of HoJo clam chowder would be the perfect first course.
Haha, Jacques uses the same olive oil that I do. Due to price, I have thought of changing but now, never….
Thank you Monsieur Jacques for a fine recipe. Delightful!
looks delicious! I like, that the vinaigrette was made with lemon instead of vinegar
Chef Pepin is a master in knife skills. God Bless ya!
Thanks Guys
I’ve yet to master his knife chop mince technique. Still learning.😊
Thank you so much for the cooking lesson and recipe Jacques! You are a treasure, sir!
I love how this seasoned chef went full circle from cooking for the French President, being a renowned chef in his own restaurants, putting out classic cooking books like La Technique, diving all in on Nouvelle Cuisine while doing hit tv shows and finally cooking simple dishes for everyday people on YouTube. Simply put, adapting to the times without ever being behind the curve. Such an inspiration, chef Jacques Pépin.