Food
Gabe Bertaccini’s Seared Scallops with Carrot Coulis | Worst Cooks in America | Food Network
Chef Gabe Bertaccini shows the recruits how to make a seared scallop dish with carrot coulis and a carrot top salad with crispy pancetta and toasted panko!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Seared Scallops with Carrot Coulis and Carrot Top Gremolata
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 45 min
Active: 45 min
Yield: 4 servings
Ingredients
10 to 12 baby carrots, roughly chopped, tops reserved
5 large garlic cloves, peeled
1/2 sweet onion, roughly chopped
2 1/2 tablespoons white wine vinegar
1 tablespoon honey
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon cayenne pepper
2 cups vegetable stock
6 tablespoons canola oil
12 large sea scallops, side muscle removed
4 tablespoons unsalted butter, cut into small pieces
1 small bunch thyme
1 small bunch sage
3 ounces pancetta, cut into 1/2-inch dice
3/4 cup panko breadcrumbs
Freshly ground black pepper, to taste
1/2 cup flat-leaf parsley leaves
1/2 shallot, diced
Zest and juice of 1/2 lemon
Extra-virgin olive oil, for drizzling
Directions
For the coulis, add the carrots, garlic, onion, vinegar, honey, salt, cayenne and vegetable stock to a saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook until the carrots are very soft, about 15 minutes. Once cooked, transfer the contents of the pan to a blender and puree until very smooth. Taste and adjust seasoning. The coulis should not be too thick, but similar to a thin milkshake. Pour into a clean pan and set over low heat until ready to serve.
Coat a large nonstick pan with the canola oil and preheat over high heat until the oil is loose and shimmering. Pat the scallops dry on both sides with a paper towel. Add the scallops to the pan, in batches of six, and sear them on one side until deep golden brown, about 3 minutes. Turn the scallops and then add half of the butter, thyme and sage to the pan. Continue cooking, basting scallops often with the butter, until they are cooked through and butter is brown and smells nutty, about 3 minutes longer. Remove from the pan. Repeat with the remaining scallops, butter, sage and thyme and once cooked, add all of the scallops back into the pan, take off the heat and set aside.
Add the pancetta to a cold frying pan and place over medium heat. Cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy, about 7 minutes. Without discarding the rendered fat in the pan, remove the pancetta from the pan with a slotted spoon and drain on a paper towel. Set aside to cool.
Add the panko and a pinch of salt and pepper into the pancetta fat and toast over medium heat, stirring until fragrant and golden brown, 3 to 5 minutes. Remove from the heat and let cool.
Fill a large bowl with cold water. Swish the carrot tops around in the water to remove any dirt. Repeat until the tops are clean, then remove from the water and pat dry with a clean towel. Pluck about 1 cup of carrot top leaves and place in a medium bowl with the parsley leaves, shallot and lemon zest. Taste and adjust seasoning if needed. Just before serving, add the pancetta, breadcrumbs, lemon juice and a drizzle of olive oil and toss.
To assemble, ladle about 1/4 cup of the warm carrot coulis onto individual dinner plates. Set three scallops on top. Spoon some of the browned butter from the scallop pan over the top and then garnish with the carrot top gremolata.
Copyright 2025 Television Food Network, G.P. All rights reserved.
Gabriele Bertaccini’s Seared Scallops with Carrot Coulis | Worst Cooks in America | Food Network
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Gina and Pat Neely create a dry rub mix for Kansas City style ribs.
This video is part of Down Home with the Neelys, hosted by Gina Neely and Pat Neely.
Pat and Gina Neely and their family own and operate some of Tennessee’s best – and devilishly delicious – barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they’re ready to share secrets from their famous restaurant dishes along with their tastiest family-friendly recipes.
For more Down Home with the Neelys: http://www.foodnetwork.com/shows/down-home-with-the-neelys
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Watch all the action from Season 1 & 2 of 24 in 24 before the new season drops! Michael Symon and Esther Choi host as 24 chefs face 24 challenges in 24 nonstop hours for a chance to win $50,000.
Season 3 of #24In24: Last Chef Standing starts Sunday, April 26 @ 8|7c.
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Michael Symon and Esther Choi host Food Network’s fierce 24-hour cooking competition where 24 chefs battle nonstop until only one chef remains.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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BINGE 🔴 24 in 24 Season 1 & 2 Recaps | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress judges Adam Sobel and Tiffani Faison for a chance to win up to $20,000 and return next week to defend their title. In the first round at the Mexican food cart, the chefs must create a breakfast dish. Returning champ Angelo Sosa makes a breakfast burrito, while Maria Mazon also serves a breakfast burrito and Brad Miller goes with a breakfast sandwich. Only the chef who masters the challenge will advance.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Breakfast Brawl 🍳💥 | Flavortown Food Fight | S1 E2 Recap | Food Network
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Learn how to make the ultimate Korean Fried Chicken — extra crispy on the outside, juicy on the inside — with a sweet and tangy sauce made with Esther’s beloved ingredient: gochujang 🌶️ In this episode of Cooking with Choi, Esther shows how to master the art of the double-fry for that signature Korean Fried Chicken crunch! 🍗💥 The meal wouldn’t be complete without her Pickled Yuja Daikon to add something bright and refreshing alongside all that crispy chicken 🤤
Get the recipes:
▶ Korean Fried Chicken Wings: https://foodtv.com/3OTKyrF
▶ Yuja Pickled Daikon: https://foodtv.com/4cqcAEm
0:00 – Intro
00:40 – Esther Shops at the Market in K-Town
02:05 – Prepping the Chicken and Brine
03:04 – Time to Dredge
06:24 – Making the Gochujang Sauce
07:34 – Ready to Fry!
08:28 – The Art of the Double Fry
09:31 – The Brush Method
10:15 – Esther Takes a Bite
11:05 – Making the Yuja Pickled Daikon
13:17 – Let’s Bring It All Together!
Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.
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Cottage Cheese Chocolate Chunk Banana Bread, all mixed up in the blender 👌
Get the recipe 👇
Cottage Cheese Chocolate Chunk Banana Bread
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 3 hr (includes cooling and setting times)
Active: 30 min
Yield: 6 to 8 servings
This chocolate chunk banana bread gets an ultra-moist, tender texture from an unexpected ingredient – cottage cheese. Everything comes together right in the blender for easy prep and minimal cleanup. Each slice is packed with banana flavor, studded with melty chocolate chunks and perfectly balanced between wholesome and indulgent. The final touch? It’s topped with a rich semisweet chocolate ganache.
Ingredients
Nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour (see Cook’s Note)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup full-fat cottage cheese (4%)
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted, or vegetable oil
1 teaspoon vanilla bean paste
4 soft, very ripe, darkly speckled medium bananas
2 large eggs
3 tablespoons unsweetened cocoa powder
1 2/3 cups semisweet chocolate chunks
1/2 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 longer sides.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl until combined.
Blend the cottage cheese, brown sugar, granulated sugar, butter, vanilla bean paste, bananas and eggs in a high-speed blender until smooth, scraping down the sides of the carafe with a rubber spatula as needed. Add half of the flour mixture and pulse to just combine. Add the remaining flour mixture, then pulse until just combined.
Transfer half of the batter (about 2 1/2 cups) to a medium bowl and stir in the cocoa powder and 2/3 cup of the chocolate chunks until evenly combined. Spoon half of the vanilla batter into the prepared loaf pan and smooth the top with a spatula. Using half of the chocolate batter, drop spoonfuls of it on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
Bake until the bread is browned and a toothpick inserted into the center comes out completely clean, about 1 hour 15 minutes. Let the bread cool for 10 minutes in the pan, then use the parchment paper to help lift the bread out of the loaf pan and onto a rack to cool completely.
Place the remaining 1 cup chocolate chunks in a medium bowl. Warm the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer. Pour over the chocolate chunks and let sit for 5 minutes, then stir together with a rubber spatula until melted and smooth.
Spread over the top of the banana bread, then let it set for about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Copyright 2025 Television Food Network, G.P. All rights reserved.
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