How to make Seared Scallops with Gremolata and Lemon Beurre Blanc – Chef Wayne Sych

Executive Chef Wayne Sych shows his recipe for delicious Seared Scallops with Gremolata and Lemon Beurre Blanc.

Wayne is currently Executive Chef – Joe Fortes Seafood & Chop House in Vancouver. He is the Former Executive Chef – The Cannery Seafood Restaurant and The Fish House in Stanley Park, and is also a Chef Instructor.

Thanks very much Chef for allowing me to share this cooking class with you!

Please follow Chef Wayne Sych on Twitter at: @chefwaynesych


20 large scallops, cleaned
½ bunch fresh parsley, coarsley chopped
1 clove garlic, minced
½ lemon zested
1 cup white wine
2 shallots, sliced
1 cup heavy cream
½ lbs butter, cubed and softened
Salt to taste
Juice from half fresh lemon

This video was recorded at the Well Seasoned Gourmet Food Store teaching kitchen in Langley BC Canada. For upcoming cooking classes and more, please visit Well Seasoned at:
and follow them on twitter at: @WellSeasoned1

Videography by Geoff Peters from Birds in the House Productions

Special thank you to Angie Quaale, owner of Well Seasoned in Langley – the teaching kitchen and store full of specialty ingredients that offers culinary inspiration: @AngieQuaale

For more videos, please subscribe to Geoffmobile :)

P.S. for a great meal and dining experience in Vancouver, check out Joe Fortes Seafood and Chop House in Vancouver at:
777 Thurlow Street, Vancouver BC, Canada

Thanks for watching!

Technical notes:
Camera: Sony Cybershot RX100 Mk2
Audio recorded using a Sennheiser ME2 lavalier microphone and a Zoom H1.
Audio processed in Audacity.
Video edited using Adobe Premiere Pro CS5.5 on a Windows 7 Dell PC (Intel i7 and USB 3.0 for a faster workflow).

Joe Fortes Seafood & Chop House on Urbanspoon

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